another damp morning. Market was so nice yesterday ( with a few short showers of course). We are working on getting the last of the fall roots planted and the regular routine of spinach, Mixed Greens and cilantro .
So far I caught three woodchucks. One big one and two smaller ones and send them away with the woodchuck taxi. I check the trap three time a day so they don't get bloody noses trying to get out. This woodchuck family seems to push back the row cover on the Mixed Greens at a particular variety and eat, eat eat. I have now three plantings covered to have some for us.
Looking over the garden, things are growing well with enough water and warmer weather. Expect to have most things come in two weeks later than the harvest plan says. I hope to add beets soon. Tomatoes and second potatoes are in a healthy green now and we start tying tomatoes and hilling potatoes soon. (Potatoes one are starting to flower, but many of them rotted in the cold earlier).
The crew is getting into a routine and we figured out what everybody is especially good at. I am training different people for when I am going on vacation in three weeks. We asre not sure yet where we will be going, because we might help Steve's parents to move to a new home from Maryland to Florida. If they don't need or want us we might go to Cape Cod and visit with Seba on the way, but this usually our time to visit with them
The ducks are sitting on eggs, Kira is really wanting a new (or used trampoline) before the garlic festival.
Garlic Festival will be on the weekend of July 13 and 14. I hope you can make it out, reserve the date!
Here are a few snap pea recipes. this one I adapted:
Ingredients
Kosher salt
12 ounces spaghetti
1/3 cup white wine or dry vermouth
1 clove garlic, smashed ( oor garlic scape cut up small or blended)
2 wide strips lemon zest
5 tablespoons unsalted butter, thinly sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 medium head escarole(or 1/2 lb spinach), torn into 1-inch pieces, or 6 heaping cups torn spinach
1/2 pound sugar snap peas (about 2 cups), halved
1/4 pound prosciutto (or tofu?), torn into pieces
1/4 cup roughly chopped fresh parsley ( we happen to have cilantro)
2 to 4 ounces pecorino romano cheese, shaved
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole/spinach and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.
from Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-snap-peas-and-prosciutto-recipe/index.html?oc=linkback
If you have any good recipes that work with ingredients from the box, please e-mail them. I am sure there is a lot and I don't have so much time to look it up.
All the best, Dulli
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