Our second week begins with a heat wave. Wow it is hot. We are adjusting our schedule to accommodate the temperatures by waking up super early and resting mid day. Or at least that is the idea. This weather is generally hard on the greens but our drip irrigations is keeping them strong. This will be the last week for our tender Bibb lettuces. Next week we will be featuring our Romaine types. Otherwise the tomatoes, peppers and eggplants seem to be tickled to have the sun warming them all the way down to their roots. We are busy this week cultivating and putting down straw mulch. This will keep the weeds down and the ground moist. Not to mention the improvements to the soil.
In addition to what was previously listed for this weeks box items we will also have daikon radishes. We only have a few so if you would like them please email and let me know.
Pictured above are some the herbs we will have this week: garlic scapes, cilantro, and oregano. The garlic scapes are the tender flowers shoots of the garlic plant. When picked tender they are used as a fresh mild garlic. Use them the same way you would garlic. They are truly a delicacy. Simply chop them and add them with olive oil and tamari to the kale, chard, baby boc choi, or beet greens.
There are many recipes for cilantro. It is an acquired taste and one I love. Add the cilantro to any fish or chicken dish when baking or sauteeing. And what salsa is not complete without cilantro. We will have cilantro through most of the season and great salsa recipes when the tomatoes come in.
For oregano recipes see the "Miso Mustard Dressing" recipe below.
This weeks recipe was given to us by Julie one of our CSA members. Just one more way to love baby boc choi and all the spring greens.
"I made a salad using the baby bok choy mixed with some spring onions and dressed it with olive oil, white vinegar, soy sauce and some sugar. Also did another salad using arugula and strawberries with chopped walnuts and sprinkled with some balsamic, olive oil, salt and pepper. I topped ours with some shaved parmaggano. I served it to company alongside homemade pizzas and everyone enjoyed it."
Thank you Julie.
Stay cool everyone.
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