june 28 & 29
1 bunch kale
1 bunch bok choi
2 heads lettuce
1 bunch easter egg radish
1/2 pound salad mix
1 bunch scallions
The weeks are absolutely flying by these days, probably because there is never, ever, ever a dull moment here at Black Kettle Farm.
We certainly did not have a case of the Monday Morning Blues yesterday. With the cleanest and clearest post rain air we hustled through the morning, knocked back weeds and transplanted yet another round of lettuce. It was a family affair at the farm for the last few days when my uncle and cousin that I hadn’t seen in eons breezed into town on a road trip from North Carolina. They were all about crossing Maine off the list of states they hadn’t been to and banging out some projects here on the farm. Bang it out they certainly did, all in a days work and there ya have it….a whole new custom made, exactly to my aesthetic vision and full of feng shui on farm CSA pick up area and a fully functional work bench for all the tools and bits of pieces of this, that and the other that get lost and re-found throughout the season. Big huge thanks fellas, I am thrilled with the results. The barn is getting major upgrades and it amazing to witness the evolution of the farm even in a very short time.
If that wasn’t enough to make the day extra special, the afternoon brought a great visit from Sudanese and Mexican farmers who collaborate with the non-profit organization Cultivating Community. The weather was perfect as we cruised around the farm, checked out the greenhouse, discussed pest issues and talked about favorite crops. Then we hit the garlic field hard and harvested every last garlic scape, a daunting task at first, but the visiting crew got right in there and made it happen. Beautiful weather, beautiful people. All is well at Black Kettle Farm.
Reminder – the farm is doing great and we want to feed more people. Prorated shares are currently available. Refer a friend and get a prize. It’s truly amazing how our Kettle runeth over!
Scapes are the best! Keep them in your fridge for freshness. The options are endless…sauté them just like a clove of garlic, make pesto, grill ‘em, crunch ‘em raw, dice them small in salad dressing.
No need to cook! It’s salad season y’all! Lettuce, bok choi, bag o’ baby greens, eat ‘em raw and enjoy!
Anchovy Garlic Scape Dressing
2 big garlic scapes, minced and mashed to a paste with 1/4 teaspoon salt
1 flat anchovy fillet, or to taste, chopped
2 teaspoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon-style mustard
1/3 cup olive oil
In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.
Mexican Chopped Salad with Honey Lime Dressing
2 1/2 cups chopped lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped peeled jicama
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
crumbled feta cheese
1/4 cup chopped scallions
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced – USE YOUR SCAPES
1 tsp chopped jalapeño pepper
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Viva la ensalada!!!!!