Dear All,
It has been another busy week. We got the last plants from the greenhouse transplanted and I feel a lot lighter. Now we have to catch up on weeding, pick the last garlic scapes ( so we get bigger garlic) and finish mulching crops that stay all season (tomatoes, zucchinis...) so they don't need to be weeded every two weeks. Then there are the regular seeding of Mixed Greens , spinach, cilantro and a big push to get all the fall carrots, beets and potatoes in. It sounds like another busy week.
PEAS: there are three kinds of peas. You are getting snap and snow peas right now.
Sugar Snap Peas, you pull the string and you can eat the whole pea, pod and all raw or cooked or stir fried.
Shell Peas, you pull the string and open the pod and eat the peas inside.
Snow Peas are best raw in a salad or in a stir fry.
All peas loose their sweetness within a day or two and should be used as soon as possible.
You may wonder about the netting for the broccoli. Well it took a sad ending. It got shipped by UPS from Germany to JFK. Then I got a call that the original manufacturer was not declared and that it could not pass customs without that information. I called the German company to give the info to UPS and they refused, because it would give me their "secret"suppliers. I told them I had no interest in selling netting or bypassing them, but they would not give the info. WE and UPS tried for three weeks to reason, but to no result. Germany says, that they wanted me to buy it there and ship it myself, but had agreed to do it for me so we would not have to pay 19% sales tax. UPS says that the shipper is responsible for declaring and I say that I am not. The bill is $800 to get it to JFK. The netting paid for ($1500) got destroyed by customs, because of failure to import. So I lost the netting and don't know if the shipping falls on me. I had told UPS I wanted them to be my importer before the shipment left Germany. So I think they were responsible for proper papers before they shipped, but I don;t know. I managed to not get too upset about it so far. We had Seba's high school graduation and Steve's parents are in town and we have a lot of fun together. The good news is that we do not have sweede midge so far and if I had the netting I would be very frantic about putting it off for harvest or weeding to put it right back on.
We went to Boston last weekend, well the one before and got housing for Seba when he goes to college in thew fall. We adopted two new guineapigs from the shelter. They are babies, four weeks old and very small and very cute. Their names are Bandit and Teacup. If you come to the farm you can visit with them. Nellie says hi and is very happy to have new friends. They can eat an entire head of lettuce in 1/2 hour!
Here are the next garlic scape recepies from Tiffany:
6. in quiche, especially scape, spinach, and cheese quiche 7. garlic scape pesto 8. garlic scape pasta primavera 9. garlic scapes sauted lightly and added to marinara for pasta 10. garlic scape butter- chop fine and put in food processor with butter 11. Indian style- coated in chickpea flour and fried (pakoras)
And here are some spinach recepies since we are giving out a lot right now:
Recipe:
Warm Spinach Salad with Vinaigrette
· 2 tbsp honey or maple syrup
· 1/4 cp chopped onion
· 2 tbsp balsamic vinegar
· 1/2 cp olive oil
· 1 large bunch of spinach
· 2 oz goat cheese or feta
· 1/3 cp roasted nuts
· 1/4 cp raisins & craisins
1. Whisk honey, vinegar and oil in a bowl, season with salt and pepper.
2. Heat the dressing, nuts, craisins, raisings, and onion in a skillet over med-low heat till onions are softened.
3. Toss spinach with the dressing and toppings
Other veggie additions: shredded sautéed cabbage, pepper, kale, etc.
Rice with Spinach, Herbs, and Cheese
· 1 cup brown rice or other grain
· Salt and pepper -- to taste
· 1 lb Fresh spinach
· 1 tbsp Olive oil
· 1 Onion – minced
· 1 Garlic clove – minced
· 1 tsp Chopped thyme
· 1/4 c Minced parsley
· 1 pinch Red pepper flakes
· 1/4 lb Grated provolone cheese
· 3 Eggs -- beaten (optional)
1. PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside.
2. Wash spinach and remove stems (if you desire). Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely.
3. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste.
4. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.
Makes about 4 servings So long for now. I have to start harvest day. Dulli
It has been another busy week. We got the last plants from the greenhouse transplanted and I feel a lot lighter. Now we have to catch up on weeding, pick the last garlic scapes ( so we get bigger garlic) and finish mulching crops that stay all season (tomatoes, zucchinis...) so they don't need to be weeded every two weeks. Then there are the regular seeding of Mixed Greens , spinach, cilantro and a big push to get all the fall carrots, beets and potatoes in. It sounds like another busy week.
PEAS: there are three kinds of peas. You are getting snap and snow peas right now.
Sugar Snap Peas, you pull the string and you can eat the whole pea, pod and all raw or cooked or stir fried.
Shell Peas, you pull the string and open the pod and eat the peas inside.
Snow Peas are best raw in a salad or in a stir fry.
All peas loose their sweetness within a day or two and should be used as soon as possible.
You may wonder about the netting for the broccoli. Well it took a sad ending. It got shipped by UPS from Germany to JFK. Then I got a call that the original manufacturer was not declared and that it could not pass customs without that information. I called the German company to give the info to UPS and they refused, because it would give me their "secret"suppliers. I told them I had no interest in selling netting or bypassing them, but they would not give the info. WE and UPS tried for three weeks to reason, but to no result. Germany says, that they wanted me to buy it there and ship it myself, but had agreed to do it for me so we would not have to pay 19% sales tax. UPS says that the shipper is responsible for declaring and I say that I am not. The bill is $800 to get it to JFK. The netting paid for ($1500) got destroyed by customs, because of failure to import. So I lost the netting and don't know if the shipping falls on me. I had told UPS I wanted them to be my importer before the shipment left Germany. So I think they were responsible for proper papers before they shipped, but I don;t know. I managed to not get too upset about it so far. We had Seba's high school graduation and Steve's parents are in town and we have a lot of fun together. The good news is that we do not have sweede midge so far and if I had the netting I would be very frantic about putting it off for harvest or weeding to put it right back on.
We went to Boston last weekend, well the one before and got housing for Seba when he goes to college in thew fall. We adopted two new guineapigs from the shelter. They are babies, four weeks old and very small and very cute. Their names are Bandit and Teacup. If you come to the farm you can visit with them. Nellie says hi and is very happy to have new friends. They can eat an entire head of lettuce in 1/2 hour!
Here are the next garlic scape recepies from Tiffany:
6. in quiche, especially scape, spinach, and cheese quiche 7. garlic scape pesto 8. garlic scape pasta primavera 9. garlic scapes sauted lightly and added to marinara for pasta 10. garlic scape butter- chop fine and put in food processor with butter 11. Indian style- coated in chickpea flour and fried (pakoras)
And here are some spinach recepies since we are giving out a lot right now:
Recipe:
Warm Spinach Salad with Vinaigrette
· 2 tbsp honey or maple syrup
· 1/4 cp chopped onion
· 2 tbsp balsamic vinegar
· 1/2 cp olive oil
· 1 large bunch of spinach
· 2 oz goat cheese or feta
· 1/3 cp roasted nuts
· 1/4 cp raisins & craisins
1. Whisk honey, vinegar and oil in a bowl, season with salt and pepper.
2. Heat the dressing, nuts, craisins, raisings, and onion in a skillet over med-low heat till onions are softened.
3. Toss spinach with the dressing and toppings
Other veggie additions: shredded sautéed cabbage, pepper, kale, etc.
Rice with Spinach, Herbs, and Cheese
· 1 cup brown rice or other grain
· Salt and pepper -- to taste
· 1 lb Fresh spinach
· 1 tbsp Olive oil
· 1 Onion – minced
· 1 Garlic clove – minced
· 1 tsp Chopped thyme
· 1/4 c Minced parsley
· 1 pinch Red pepper flakes
· 1/4 lb Grated provolone cheese
· 3 Eggs -- beaten (optional)
1. PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside.
2. Wash spinach and remove stems (if you desire). Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely.
3. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste.
4. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.
Makes about 4 servings So long for now. I have to start harvest day. Dulli
