Greetings & Happy Fourth of July!
It’s a big week for us here at the farm as the first carrot harvest is underway. If there is one crop we are “known for” this could be it. Carrots have been a Fisher-Merritt staple since before the Food Farm was located in Wrenshall; back to when John and Jane were farming in Holyoke, MN. Thats over 48 years of experience and artistry!
These particular carrots are grown in our greenhouses and still feature their tops (which make a great addition to pesto). The variety is called “Ya Ya” and have been meticulously selected for their summer sweetness. Carrots always seem to taste better in the fall as they turn starches into sugars as a defense mechanism against the colder temperatures. It can be tough to find a variety with that desirable sweetness during the heat of the season, but these are always tender and sweet from the greenhouse.
In your share this week:
Cauliflower – Carrots – Chard – Cucumber – Garlic Scapes – Green Onions –
Napa Cabbage – Turnips – Lettuce
Another exciting addition to the boxes this week is garlic scapes. Garlic scapes emerge from the garlic top and start to curl and twist as they grow. It is important to harvest them before they straighten out and become woody, as this will ensure their optimal flavor and texture. Typically, garlic scapes are ready for harvest when they reach a length of 8 to 12 inches, although this may vary depending on the garlic variety. Harvesting garlic scapes at the right time not only allows you to enjoy their unique flavor but also encourages the garlic plant to direct its energy towards bulb development, resulting in plump and flavorful garlic cloves at harvest time.
Raw garlic scapes pack a robust and assertive garlic flavor, with hints of onion and a pungent, herbaceous quality, yet they offer a milder spice compared to raw garlic cloves. However, when cooked, these scapes transform into a delightful treat, revealing a sweeter profile akin to roasted garlic. In essence, their taste embodies a harmonious fusion of garlic and chives.
Garlic Scape Pesto, from NYT Cooking
yields ~ 1 Cup
- 1 cup garlic scapes, roughly chopped (about 10 to 12 scapes)
- 1/4 cup raw sunflower seeds
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmesan cheese
- 1/2 cup basil leaves
- Juice of one lemon
- Place the garlic scapes in a food processor and pulse for 30 seconds.
- Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
- Add the olive oil and process on high for 15 seconds.
- Add the Parmesan cheese and pulse until the ingredients are combined.
- Add the basil and lemon juice, and process until reaching the desired consistency.
- Add salt to taste and serve immediately.
Napa Cabbage & Cucumber Slaw, from Bon Appétit
4 servings
- 6 cups thinly shaved or slices cucumbers and/or Napa Cabbage
- 1/4 red or white onion, very thinly sliced
- 1/4 cup seasoned rice vinegar
- 2 tablespoons extra-virgin olive oil
- Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.
As the summer scorches along, more and more people will be breaking out the grills. Here’s a friendly reminder that this doesn’t always mean brats and burgers! Veggies are also delicious when grilled – especially when paired with a yummy dip.
Veggie Dunkin’ Dip Ideas:
For the farm crew,
Charlie
Food Farm 