Goodbye June

We finally got around to taking some of the pictures off of the camera and seeing what was on there.  With a very quick look, we selected a few to share.  Why?  Because we have been terribly delinquent in our posting.  Sorry about that.  But, sometimes, we just don't feel like posting and we don't have any sitting in reserve.  We'll get better, we promise.  After all, we have published over 650 posts on this blog.  I think that shows a little staying power.

Now that's a unique way to capture a sunset!

We both noticed the color of the sunset through the high tunnel.  The sunset was beautiful without it, but the color modification was really cool.  Tammy was the one with the energy to grab the camera this time.  She took a slew of pictures and this one was the winner of the batch.

See Kieran, see him plant.  See Denis, see him plant.  Go Denis & Kieran go!

We found a neat little trick to help our workers plant with less worry.  All it took was two paint sticks and a saw.  Rather than telling them, plant them this far apart (as we hold our hands out) we can say, "here is a stick, plant them so they are that far apart."  Works great.  We all like it.

No escaping the scape!

Scapes are the flower stalk on garlic plants.  Starting in June, they begin to send up these curly stems that will have a bulb at the top.  The bulb contains seed (also known as pearls) that can also be used in your cooking.  We cut the scapes off of the plants to encourage the plant to focus on developing large heads for the garlic we will harvest in mid-July.  But, the great thing about scapes is that they are also good to eat.

Garlic scapes are considered a delicacy by many and can be used as a garlic 'substitute' in any recipe calling for garlic.  An internet search is bound to find you any number of recipes.  However, we can tell you that we have enjoyed scapes in each of the following ways:

• olive oil and seasoning either in stir fry or on the grill.  It is usually easier to cook them if they are split long ways up the stem
• split stems in a bottle of olive oil to create your own garlic olive oil
• as a garlic clove substitute in whatever we are cooking - about 2 inches = 1 clove.  Dice the stems fine and it is often a good idea to pre-cook them a little to soften them up UNLESS you want a little crunch in the dish you are making.
• we have even considered roasting them with some potatoes or other vegetables.  But, we usually don't have those veggies at the time we have scapes.
  
• They stir fry well with kale and we bet asparagus would be a good companion as well.

And - here is a recipe from our friend Jill Beebout at Blue Gate Farm

Garlic Scape Pesto
1 bunch tender scapes, cut into pieces, and processed in a food processor until finely chopped
Add the following and process until well blended:
1/3 cup olive oil (add more if you like a thinner pesto)
1/3 cup grated Parmesan cheese
1/3 cup sunflower seeds
optional, toss in some basil for additional pesto flavor if you have it.

This can be served now or frozen for future use. I freeze it in small (1/2 c.) zip-top plastic bags, flattened. Then you can just break off whatever amount you need.

We beat the weeds.  So there.

The weeds were taking over Jeff Sage's beans.  So, a crack crew of weeders showed up and let those weeds know who is boss.  Well done crew!  Way to look tough!  Always a pleasure to help our friend Jeff out. As a result, we may be able to have some early green beans between Jeff's rows and ours.

I'm cooler than you.