I have a love hate relation with southern Utah. ( I am a native born and breed here too) There are days I am so grateful to live in this beautiful area. With our unique landscape, adventure opportunities, and where we can grow so many things a lot sooner than a lot of other areas can…… But on the other hand we have some pretty extreme wind and heat and pests to contend with! Oh well, appreciate the good, deal with the bad, take everything one day at a time and life will go on.
For your baskets this week we are splurging a little, with some first if the season items and a couple repeats.
We hope you have enjoyed your baskets so far, we only have one basket left in the spring season, before we make the heavy transition to summer garden.
Herb bag; dill, rosemary, cilantro
Hakurei salad turnip
And if I forgot to list something it will be a surprise for you
Garlic scapes season is an abundant one. But there is only so much scape pesto, steamed scapes, roasted scapes, grilled scapes, sautéed scapes, scape salad dressing…You get the idea…A person can eat! I love the curly wonders of these delicious plant creatures, and ponder what else…. what else can I create.
For those who don’t struggle with the issue of scape mania, consider growing your own garlic to join the fun. You can also often find scapes for sell at your local farmers markets or CSA shares.
Here is another great way to salivate over garlic scapes.
2 tablespoons olive oil
1/2 pound garlic scapes, copped into 3-5 inch pieces
Salt and freshly ground black pepper
1/2 cup dry white wine
1. Heat the oil in a large skillet over medium heat. When the oil is hot, add the scapes and sauté, stirring often, until the scapes are bright green, 3 to 5 minutes. Season generously with salt and pepper, then add half the wine and immediately cover. Let the scapes cook, stirring occasionally, until tender, 5 to 8 minutes.
2. Once the scapes are tender, remove the lid and turn up the heat. Cook, stirring Constantly, until the scapes brown slightly and add the remaining wine till it is evaporated. The sugars in the scapes may caramelize a little this is a good thing, so keep stirring. Serve hot.
Busy bees and busy kids! That’s the theme for this whole week! It’s been good though, we have been getting a lot of plants and seed started in the garden for summer shares, a duck run to help with bug control and produce out the wazoo! we like to stay busy.
We have lots of produce in the fridge (to the point where the doors don’t want to close). It took a lot of my tetras playing skills to make it work out. So be warned open the doors SLOW!
For week 4 of shares we have a couple repeats items and one or two new things for you to have fun cooking with. The baskets include……
Also there is a CSA extras basket if you want anything from there feel free to take some
Wow I really dropped the ball last week! I thought I wrote up the blog and posted it with a cute little picture of something springtime looking. (But apparently I did it only in my head and forgot to actually push publish.) Kind of like when you read a text think of a reply but forget to actually reply and wonder why they never text you back. Yeah……
Anyways I didn’t forget this time and we have a very full fun basket for you this week it’s got;
Fennel (you can use the stalks and leaves roasted with the carrots. It’s really good)
Well we started off the week with a wonderful spring day. Then suddenly we hit the brakes and back tracked rather quickly to windy winter, with 2 nights of freezing temperatures. Now we are back to blissful spring weather. Oh southern Utah, you crazy place, make up your mind!
Oh well, at least you know that we are consistent in providing you the best of the garden every week. And this week we have for your cooking pleasure…….
Mixed salad greens
We love when you share your yummy recipes with us and with each other. It’s always fun to try something new.
2021 is only a few days away! This week we are busy in the greenhouses with our spring CSA starts. Yes! already! Lettuces, spinach, kale, cabbages, broccoli, cauliflower (whites, orange, greens and purples) and all those yummy spring crops! We are looking forward a wonderful 2021 season!