Romaine Lettuce, Salad Turnips, Green Onions, Yukina Savoy, Rainbow Chard, Spinach or Lettuce Mix, Snow Peas, Cilantro & Garlic Scapes
The garden is finally coming up to speed. Adam spotted tiny tomatoes and peppers in the field and the greenhouse is starting to look like a jungle. The cucumbers and zucchinis are blooming, and I think we will have baby potatoes soon. I could use a few days of garden free time, but the work just keeps accumulating. Luckily we have an apprentice this year. Genny has been helping us out since May and lives on the farm four days a week. She completed her Environmental Science degree at UNBC, and is thinking of going in to a master’s program in sustainable agriculture so she has come to learn and experience what we are doing on the farm. It has truly been a blessing to have an extra set of hands this spring. Adam has been able to complete countless construction projects because Genny could help me in the garden leaving him free to tackle other jobs. The latest project was a portable hen house that sits on top of a wagon frame he bought at the auction. I think we have pictures on the blog, so feel free to check it out. (http://ranfurlyfarm.blogspot.com)
Last week we hauled square bales for our neighbor on the hottest day of the summer so far. My brother Tim has been staying with us, and he can actually make heaving a bale above his head look graceful. Genny and I do not have nearly enough strength for that, so when the stack gets too high, we each pick up one end of the bale and try to hoist the whole thing above our heads to Adam who is stacking on the truck. We brought in 200 bales for Mom’s sheep, and 490 for the neighbor. The record load was 71 bales on Dad’s truck, but we lost 20 bales enroute to the barn. My Dad must have been watching us from the deck because he immediately asked Adam and Tim what they were trying to prove putting that many bales on his truck. Boys will be boys and all that. Luckily we finished before the thundershower hit, and we were all so exhausted we took the rest of Thursday afternoon off.
J
Snow peas: flat, edible pea pods commonly found in stir fries. Just remove the stem end and eat them raw or lightly cooked.
Rainbow Chard: possibly the most beautiful chard ever, and tasty too. Eat the stems and the leaves. Like most greens I like it lightly sautéed or steamed.
Sautéed Chard and Garlic Scapes
The scapes are starting to get woody, so break off the bottom end and discard the flower bud. Chop the scapes on the diagonal. Wash the chard and chop the whole bunch into ribbons. Heat a large heavy bottomed frying pan or wok over medium high heat and add 1 Tbsp of olive oil. When hot, throw in the chard stems and garlic scapes and cook for 2 – 3 minutes, stirring occasionally. Add the leaves, and cover the pan with a tight fitting lid. The water clinging to the leaves should be enough liquid to steam them down. Cook until the leaves are wilted, 3 – 5 minutes, and the scapes and stems are tender. Serve with butter, pepper and salt.
Romaine Lettuce with a Korean Dressing
1 head Romaine lettuce
15 – 20 fresh cilantro sprigs
2 Tbsp soy sauce
1 garlic clove, peeled and crushed
1 Tbsp sesame oil
4 tsp distilled white vinegar
½ tsp sugar
¼ tsp cayenne
1 tsp roasted sesame seeds
Wash and dry the lettuce. Break the leaves into a large bowl. Tear the cilantro leaves from their stems and add to the lettuce.
Combine the soy sauce, sesame oil, vinegar, sugar, and cayenne and sesame seeds. Mix well.
Just before eating, pour the dressing over the salad and toss to mix.
Madhur Jaffery’s “ World Vegetarian”
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