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- PICKUP Hours Reminder: Thursdays 3pm-7pm, Fridays 9am-1pm, Saturdays 10am-12pm
WHAT'S GROWING ON
Spring is for greens and I hope you've been enjoying them! The broccoli has been beautiful and delicious. Enjoy the greens cooked too. I roll up the leaves, slice them into ribbons and sautee briefly. Turnips and kohlrabi are two crunchy crops that balance all the lovely green things. Peel the tough purple skin of kohlrabi and just slice kohlrabi or turnips and eat raw! They sautee nicely too. We are harvesting the first garlic scapes this week. Enjoy the bok choy raw as edible spoons, chopped in salads with a sweet soy-sesame dressing, or sautee with garlic scapes and scallions. Use tatsoi, which is Asian spinach, as you would common spinach. It is good raw, cooked, sauteed, ribbon cut. I like it better than spinach! My family enjoys big napa leaves as a wrap. Make some summer rolls in rice wraps with chopped napa, bok choy, scallions, lettuce and some added carrots, and a peanut dip. Delicious! What are you eating these days?! Share on the Facebook Group for House in the Woods Farm and Friends. Inspire and be inspired.
WHAT’S NEW: GARLIC SCAPES
Garlic scapes “are a fun and loopy by-product of the garlic plant. It’s the seed pod, and since you don’t even grow garlic from its seed (you plant its cloves from the bulb), you can snap off these seed pods. i love that they are edible. They have a garlicy juice that stays on my hands for a day or two after harvesting. Chop em up and scapes are wonderful in stir-fries or roasted or baked.” Go to my blog post for more fun photos of our sons modeling the scapes (a long time ago!) and more info and recipes. http://blog.houseinthewoods.com/2010/07/01/loopy-garlic-scapes/
- Join our farm Facebook group called House in the Woods Farm and Friends. This is a great place to post some photos and share your own foodie creations, ask questions, and read tips and ideas from others.
