When I was somewhere between a child and an adult, I always felt like summer really started with the Fourth of July, but would also be over in a blink of an eye. We didn’t have many 80 degree and dry Junes in my childhood, I guess, to kick-start summer with. It’s the time of year to soak it up!
When living in Texas, I came home one August for a visit, and was thrilled with the 80
something degree weather Duluth was experiencing. What a nice 20 degree dip! So I made bread, to my mother’s horror upon arriving back home after work. Oops. Though I don’t run the oven “unnecessarily” it is such a short summer and pies and summer quiches can’t bake themselves!
At some other point between childhood and now, the Fourth of July was my second favorite holiday. I loved everything summery about it, the cookouts and the stay-up-late night and the careful clothing selection to find the reddest, bluest and whitest combinations I could muster out of my closet.
My relationship to the coming holiday is more complicated these days as, more and more, America feels like a child whom I will love no matter what, but who can also break my heart. Despite that, it is still nice to gather with friends and family. Soaking up the nice parts of the day is my goal. Maybe a nice part of the day will be a fantastic salad you make to impress all your friends with!
Whatever you make of the coming weekend, and whatever you make of your CSA share, I hope it is good despite any imperfection you feel in the mix.
For the farm crew,
Dave wanted me to note that our first greenhouse cucumbers are not quite as glamorous as we usually expect. Hot winds from the south has brought added pest pressure, and consequently mesh screens have been put up around the openings to keep them out. That also cuts way down on air circulation so they are feeling the heat! We don’t know if the cosmetic issue will go away as the plants grow, or if it’s with us to stay.
In your share this week:
Broccoli – Cucumber – Garlic scapes – Lettuce – Green Onions – Pac Choi – Radishes – Parsley
Dave’s garlic scape recipe:
Dave recommends prepping your scapes this way to preserve them, and make them easy and fast to use for flavor in you meals for the week and beyond.
- All your scapes (loosely chopped)
- 1/2 cup (or more for consistency and/or longer storage) oil of your choice
- 1/2 tsp or more salt to taste
- Optional add ins: pepper, nuts (to make a pesto) any spices you’d like
Blend all together in a food processor until smooth. If you use nuts in your batch, put them in after you’ve partly blended the other ingredients together.
Store in a jar and use as a spread, or tossed into salads, with pasta, in eggs, mixed into rice or grain dishes, or as a facial scrub (wanted to see if you were paying attention).
The possibilities are almost endless.
- You can also freeze some to throw in dishes in the coming months!
Creamy Avocado Dressing
For all that lettuce salad! Keeps 3-4 days. Try using some chopped garlic scape instead of a clove!
- 1 large avocado
- 1 clove garlic, peeled
- 1/2 tablespoon fresh lime or lemon juice
- 3 tablespoons olive oil or avocado oil
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- water, as needed (I add up to 1/4 cup)
- In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.
- Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (1/4 cup or more) until it reaches a desired consistency.
- Keep in an airtight container for at least a week, but 3 to 4 days is best.