Weekly Weed Archive

Week Six

June 20, 2012

Photo by Abe Fawson

What is happening on the Farm,

We have fallen in love with garlic.Purchased over 30 new garlic varieties to plant this fall for harvest next year, planning for garlic braids for our Thanksgiving baskets for 2012! Farming is one of those things where you are living 6 months in the future and every day in the moment – all at once…. Spring babies are not over yet. 2 new kids were born Friday.One day there will be enough goats milk for everyone who wants it.The long days are almost gone to plant for a summer fall harvest. We just keep planting and need help with weeding.

What’s In Your Basket This Week?

  • SwissChard
  • Kale
  • Carrots
  • WaterCress
  • Apricots
  • Leek Scapes
  • Chamomile
  • Basil
  • Cabbage

Fruit Share:

  • Apricots
  • Oranges
  • Pluots

Oranges from California I can not promise the growing practices.Excellent for juicing.

Pluots,Organic from Alis beautiful,juicy and taste wonderful.

Cheese Share:

Paragonah Drum, What was made to be a Tome came out so different they really had a “new” cheese in the shape of a drum and as cheese is often named for the area or region it is in,Paragonah was the obvious choice.A raw cow milk cheese with a mild flavor. A Red Acre Exclusive!

What to do with what is new,

Leek Scapes, You have had garlic and onion but not leek scapes spring’s gourmet delicacy also known as spears, tops, shoots or leek flowers, are the curly, deliciously tender, mildly pungent

flower stalks of,onions, hardneck garlic and leeks. Scapes are versatile and nutritious, valued in Korean, Chinese, Thai, Polynesian, and coastal French cuisine. They add a tender crunchiness if added to salads and soups, and cook well in stir-fries. Scapes are an extremely seasonal, local treasure, as they are harvested during a narrow window in late spring. Scapes are harvested as soon as they begin to curl to maintain their ideal tenderness.

Cooking With Scapes

  • Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
  • Great in guacamole and fresh salsa.
  • Chop and add to softened Chevre or cream cheese.
  • Add chopped fresh scapes when serving a light garlic soup; you can also add them to buttered French bread floated on the soup.
  • Use them as you would green onions
  • they’re just better.
  • Good in salads, on bruschetta, and pizza.
  • An excellent addition to stocks….and much Asian cuisine.
  • Put in Thai chicken/basil/coconut soup.

Leek Scape Pesto

This pesto spread is delicious on pizzas or sandwiches. The scapes make a pesto that is a pretty green color and has a rich leek flavor.

  • scapes (chopped into 1″ sections)
  • olive oil
  • grated parmesan cheese.

In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.


Roasted Leek Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they begin to turn brown. Serve as a side or main dish. Tastes like roasted leeks, but creamier.


White Bean and Garlic Scapes Dip

  • 1-2 scapes, sliced
  • 1⁄2 cup kalamata olives, pits removed
  • 1 lemon, juiced and zested
  • 2, 15 oz cans cannellini beans, rinsed and drained
  • 2 tbsp good extra virgin olive oil, more for drizzling
  • Salt and pepper

Sautee scapes on low heat until tender (3-5 minutes). In a food processor, process scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture has the consistency of a dip. Feel free to add more lemon juice if desired.


Chamomile, you can dry these and save for a hot cup of tea later or make Chamomile Sun Tea

1⁄4 cup freshly trimmed chamomile flowers, rinsed in cold water, 4 cups water. Place the flowers in a glass jar or container, and pour in the water. Cover the jar. Set the jar outside in the sun, and leave to steep for 8-12 hours. Strain out the flowers before serving.

Basil, Italian. Our favorite herb. What is not made better with basil in it?

Cabbage, which actually is in the same family as Kale but forms a head. Our first spring cabbage planting had a rough go of it this year. They never quite got to the size we wanted when the unusual high temperatures hit. As a result, you are receiving some rather petite cabbages this week. Okay, instead of offering honest disclosure of what I feel was a crop semi-failure, I could instead tell you that these are specialty mini-cabbages highly acclaimed in Europe!

Whichever story you prefer, rest assured that there will be more cabbage down the road this season! You can eat this one up as quickly as you want, but if you choose the slow road, remember that cabbage keeps for weeks and even months. If the cut edge turns brown on you, simply shave off the discolored edge next time you go to cut some . If you wrap your head of cabbage in plastic it will keep for months in the refrigerator.I am fan of any kind of slaw.

Carrot Cabbage Cumin Slaw

It helps to have a mandolin for this recipe (the kitchen slicing gadget, not musical instrument….though that, too, could help:).

  • 1 to 2 pounds carrots
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon cumin seeds, toasted
  • 6 tablespoons extra-virgin olive oil
  • 1/2 pound cabbage, thinly sliced (about 6 cups)

Cut carrots crosswise into 2-inch pieces, then julienne with slicer. If you don’t have a slicer, you can either do this by hand, or just grate them. Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified. Toss cabbage and carrots in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.

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