summer slaw

This is the latest cold salad that we thought was real good. Cabbage salads are versatile because when they're fresh, you can cobble together all sorts of different dressings that complement the bright, crunchiness. Even how bulky or finely you cut up the veg (by hand, with grater or food processor), can change the nature of the whole thing.

the VEG:
head of cabbage, chopped finely
couple carrots grated
a few scallions, minced AND/OR shallots
basil or parsley, chopped

the DRESSING:
each ingredient is adjustable to taste.
It's more exciting for me to taste and adjust as I go, than measure out each ingred.
couple tablespoons mayo (or buttermilk)
olive oil
lemon juice
apple cider vinegar
dash of sharp mustard or a smidge of dry mustard
salt and pepper

It's all somewhat standard. Using what's on hand right now. My favorite kick is toasting MUSTARD or CARAWAY seeds in a dry skillet for a few minutes until they are browned and aromatic. Toss those babies on at the end and let the flavors meld for a couple hours. Good in a sandwich too.

We'd love to trade some recipe ideas. pass them around.

adios for now, flip

all.i.um.

Afternoon everybody.  This morning was our first organized harvest o' the season! It unfurled quite smoothly.  We had Laurie's extra hands picking peas and it was great.   We thought we'd drop a couple suggestions for the alliums in this weeks baskets, aka shallots and garlic scapes.  The scapes are the bag of curlicues, which we clip to promote bulb growth.  It's an often overlooked delight in the kitchen and is a substitute for garlic in any recipe.  The most tender part is used, about 3/4 of the curly, starting at the thick end and tossing the seed head out.  It's a one hit wonder yearly as we walk down the aisle and handle each stalk, snapping the scape off the top.  It's not taken advantage of in conventional food systems, which is a shame.  Additionally, they can be pureed en masse, mixed with oil and salt and frozen for future use.  It creates a slippery mixture that's  a simple beginning to any stir fry, soup or eggs.

And now for the shallots.  They are a root cellar holdover from last season.  They store incredibly well.  This year's crop will be dug during the middle to end of July.  They can be used fresh, though more commonly, they are cured and set aside for the leaner winter or spring months.  They are less tearful when you cut into them, more petite than onions and quite versatile.  Here's one way we like to use them.

Roasted shallot sauce
1 lb shallots
light olive oil
salt and pepper
honey
2 tsp dijon
1/2 cup water or veg stock
vinegar (apple cider, balsamic, sherry...)

oven @ 375.
Halve and trim the shallots.
Toss in oil, add S+P
Roast them, covered for 30-35 min. until soft.
Puree with stock or water.
Put in a bowl and add all the other ingredients to taste.

Flavor improves the next day.  It works well tossed into vegetables.  Quite creamy with a pleasant sweetness.

Soon we'll have a sidebar with a collection of recipes.

P.S.  The peas in the basket are edible podded snow. A classic in stir fries.  The herb mixture includes fennel greens, basil, parsley and mint.

adios for now, bob and flip

crank it UP

 It's been awesome to see everyone in May and June for greens harvesting and putting in time at the garden. 

The weekly distribution is poised to begin this week.  The garden is beginning to offer a critical mass of flavors.  I reckon everyone is clear on whether their pickup falls on a Tuesday or Friday.  Essentially, the harvests will happen in the am.  And the vegetables will be ready for pickup after noon.  You will find a cooler in the shed with your name on it. Leave the cooler, take the food.  We have some spare containers if needed, but the coolers stay in the shed.  Handling your vegetables at pickup will give you the chance to see what's in the baskets and scheme some dinners for the week.

Taylor Park closes at 7:30p- thus the gate is open 'til then.  After that you'd need to use the key.  You can pickup whether we're in the garden or not.


SO: Bring something to put your food in: basket, box, etc...
       We're always looking for plastic shopping bags to reuse.
       There will be instructions up if anything needs clarification.

If we haven't worked out a schedule for your time in the garden, let's do that soon.  It's easier for us to make the best use of your time if we schedule something rather than having it loosey-goosey.

Thanks folks, flip

Garden Update

Greetings Folks,

Well after a warm and dry May the rains of early June have arrived right on cue.
The past week was a transplanting whirlwind. The tomatoes, peppers, eggplant,
globe artichokes, flowers, winter squash, fennel and basil all went in under very favorable conditions.
The earliest root crops, brassicas, alliums, and legumes have also responded well to the moisture.

If you haven't been to the garden of late you should really stop by and check out the progress.
Especially if you want to take full advantage of the abundant early u-pick greens.
We are in the garden for sure on Tuesday and Friday mornings as well as Tuesday and Thursday
late afternoon and evenings. Beyond those times catching us there would be a decent bet but not a sure thing.

Details regarding formal distribution will be available once harvesting reaches a critical mass.
As far as starting to plug into the garden in order to meet the monthly work requirement we suggest you
arrange that around your pick up day. This time can be fulfilled either an hour a week or once a month.
The choice is yours.
If there is any confusion regarding your scheduled pick up day or have any other questions or comments please do not hesitate to speak up.

be well,
bob