The Carrot Vol 3, Issue 7

Hello Everyone,

This is one of those weeks when we are very thankful for air conditioning. We are planning on an early start to our outside work tomorrow so that we can retreat indoors for the hottest part of the day. If you are able, it will be a good idea to pick up your box as early as possible to keep your things from getting overheated. We are excited to have our main cooler up and running. This allows us to bring the produce in and store it at 38 degrees, keeping it fresh for you.
Strawberries are ready. We will also have them available for sale at the farmstand. Let your friends know - they are delicious and with this heat they may not last long.

Some information to pass along that may be of interest to you....
1) We are including a flyer in your box about the upcoming NISO tour of gardens.
2)This evening we visited with the organizers of the Eat Well Food Tour. They are leading discussions on the connection between faith and food. They will be in Sioux Center at Children's Park Tuesday evening for a pot-luck. Check their web site for more details
www.eatwellfoodtour.com

In your basket this week.......

STRAWBERRIES!! - the rain of the past two weeks has produced some large, very nice tasty berries

Green Cabbage - make some cole slaw!

Head Lettuce -

Garlic Scapes - We are popping the tops from our garlic so that the plant will concentrate on developing the bulb. These scapes can be used the same way you use the bulb.....in stir fry, salads, make it into some pesto, soups, etc. Keep these loosely wrapped in the bag they come in, in your fridge and they will keep for several weeks, but I think you'll have them eaten in no time.

Half share will also have Beets this week

Whole share will also include...

Carrots

Swiss Chard

Kale

Garlic Scape Pesto - Your share this week has about 1/2 # of scapes, so you will need to adjust the recipe accordingly. Also, the amount of olive oil you use will depend on whether or not you choose to use the nuts. Walnuts will also work well in place of the pine nuts.

My favorite thing to do with them is to make garlic scape pesto. It is super easy to make and refrigerates well for several weeks in a well sealed jar. I also plan on popping some into the freezer to top off my winter soups. I use this pesto on brushetta, pasta, eggs, foccacia, and just about anything I grill like shrimp, salmon, chicken. It’s also fabulous added to mayonnaise and smeared on a big roast beef sandwich. Now I’m hungry!!!

Garlic scape pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
Pine nuts if available
Chop the garlic scapes into 3 inch lengths. Put it int he food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.

I copied the post above from this site....
http://www.whatgeekseat.com/wordpress/2007/06/16/garlic-scape-pesto/

Have a great week !