Buttercrunch Lettuce, Beet Thinnings, Mustard Greens, Spinach, Radishes,
Garlic Scapes & Cilantro
The garlic scapes are ready, so you get to try them this week. Garlic scapes are the flower stalk and bud of the garlic plant. We snap them off before the flower opens so the garlic puts its energy into the bulb not the flower. Right now the whole scape is tender, so you can eat the whole thing. Last night I steamed them for about 7 minutes and served them with butter, pepper and salt. Garlic scapes can also be chopped up and cooked in any dish where you want some garlic for flavour. I recommend chopping up a few and sautéing them with the mustard greens, adding a few to your scrambled eggs or even mashed potatoes.
We have had an exciting weekend at Ranfurly Farm. My parents went to Oregon for the Black Sheep Gathering, a fibre and sheep show; while Adam and I had our year end baseball tournament in Chase. My brother Tim, who is staying with us, was left in charge of the chores. When Tim went to let the sheep out Sunday morning he noticed something large and black sitting in the field. He did not have his glasses on, but realized the creature was probably a bear and it was sitting on something. The dogs were completely oblivious to the whole affair, and the donkey decided he was no match for a bear so he was huddled up with the remaining sheep. Tim was calling for Sherman, Adam’s bush dog, but he was sound asleep under our trailer less than 100 meters away, while our “guardian” Maremma bounced around and licked sheep’s noses. The Maremma has never seen a bear before but she barks at everything including her own echo, while Sherman is a seasoned bush dog who generally only barks at large predators. It was a bit disconcerting that neither of them clued in to what was going on.
It turns out a bear had come into our field and killed a sheep, in broad daylight and plain sight of the house. Unfortunately the bear had to be shot, in order to prevent it from returning. We tend to leave predators alone to go about their business, and limit their hunting opportunities by keeping our animals close to the buildings at night, but once they develop a taste for livestock they will keep returning. The local Conservation Officer dealt with the problem but it made for a very interesting Sunday morning and will add a chapter to the family story collection.
Garlic Scape Pesto
2 cups chopped garlic scapes
½ c. pine nuts
½ c. grated Romano cheese
6 cloves garlic
1 tsp salt
½ tsp chilli flakes
½ tsp pepper
½ c. olive oil
Pulse all ingredients, except oil, in a blender or food processor to form a coarse paste. Add the olive oil and pulse to blend. Keep refrigerated. Pesto makes a great sandwich spread, cracker or vegetable dip.
Mix it with yogurt or mayonnaise and a bit of lemon juice to make an excellent salad dressing.
Mexican Green Rice
1 bunch spinach
1 bunch cilantro
½ bunch parsley
2 jalapeno peppers
1 tsp salt
2 ¼ c. stock or water
2 tbsp olive oil or butter
1 small onion finely diced
2 garlic cloves, minced
1 ½ c. Jasmine or long grain white rice
4 tbsp cilantro leaves
Wash spinach, cilantro, parsley and jalapenos. (Remove the jalapeno seeds to reduce their heat.) Place in a blender with the salt and 1 c water or stock, liquefy.
Heat a thick bottomed pot at medium high, add the oil or butter and once hot add the onion and a pinch of salt; sauté until translucent.
Add the garlic and rice and sauté for a few minutes, stirring often, until the rice turns lightly golden.
Add contents of the blender and the remaining water or stock to the rice. Stir well and bring to a boil.
Cover, reduce the heat to very low, and cook for 15 minutes.
Turn off the heat and let the rice stand for 10 minutes without peeking.
Fluff with a fork, garnish with some cilantro leaves and serve.
You can use 2 or 3 garlic scapes instead of garlic cloves.
Serves 4 -6
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