This week we began to harvest one of our favorite annual treats: garlic scapes. Garlic scapes are the flower spike of the garlic plant. We planted the garlic cloves last fall, the cloves sprouted in the spring, and now the plants are putting out their flower spikes (scapes). We snap off the scapes so that the garlic plant puts more energy into the bulb (and less into the flower), resulting in a larger head of garlic. Each garlic plant produces only one spike so it’s a singular, beautiful, and delicious harvest. Chop up the scapes and use them as you would garlic, or cook and enjoy them on their own (as explained in this recipe). For some reason the scapes are coming in a bit staggered this year, so some of you may get them next week. Likewise, some of you got sugar snap peas last week and some will get them this week. Hopefully we’ll be able to give them to everyone twice!
I once saw the results of a survey that said that beet greens were the favorite vegetable of Mainers. That survey must have been from a while ago, because the old-timers who looked forward to beet greens seem to be few and far-between these days. But we think they’re delicious, and they are so very healthy. Give them a try!
Feeling overwhelmed by broccoli? It’s so easy to put your broccoli by for the winter. Just blanche the cut-up florets for a brief 3-5 minutes until they are uniformly bright green. Then submerge the florets in cold water to stop the cooking process, roll them dry in a dish towel, put them in a freezer-grade plastic bag, press out all the air that you can, and toss the bag in the freezer! It’s so easy and you’ll really appreciate a taste of local green in January.
Have a great week and we hope you enjoy some wonderful meals!
Reba and the HCF crew
Summer CSA Week 4 of 16: Curly Kale, Bagged Lettuce Leaves or Mesclun Mix, Broccoli (heads or florets and/or Gailon), Beet Greens, [Sugar Snap Peas, Garlic Scapes]
Summer Week Four Add-ons: Mushrooms, Cheese, Milk, Oil & Vinegar