P I C K L I S T
strawberries - basil - kale - garlic scapes - cucumber - lettuce - scallion
Before we get into the farm update, I need you to know that we are 3 weeks into picking berries and as a result of 3 weeks into 4:30am rise and shines, please forgive me for any and all grammatical errors, extreme run-on sentences, etc etc etc...
As for farm ongoings, all the plants have jumped including the weeds. It’s an actual race every day to see who will win- the weeds or the crops. Will the weeds reach above the crops, shading out/suffocating the plants? Or with the help of humans (with a hoe in hand, or cultivating with a tractor), will we make it in time to the field, clean up the rows, and allow space for the crops to put on size and flourish? In case anyone here is keeping tabs, I’m fairly certain the weeds are winning. And for anyone who is keeping tabs on Edgewater from year to year- you know this is a constant summer solstice/berry-season struggle. The weeds can really do a number on a field of beets, carrots, beans, etc, when you spend a large portion of your day with your eyes on strawberries.
OK, OK, OK, enough about the weed saga!
Let’s get into PICK YOUR OWN STRAWBERRIES.
PYO at Edgewater began 40ish years ago. People would flood the fields, pick mountains of berries and return home to preserve- freeze or jam- for the winter months. Certainly there is not a huge need for us to put up berries as there once was. With the availability of fruit on grocery store shelves 12 months of the year, it's easy to take a pass on field picking. BUT, if you catch a wild hair to pick, preserve, or even make a pie(!), I promise you- the experience will not disappoint. You might be hot and tired by the end of the day with hands smelling and stained red of sweet berries, but come January- you will be so pumped to pull from the freezer, or open that jar of jam bringing sunshine and Summer into the very darkest months.
AND NOW, THE PYO DEETS:
Field location for picking changes daily between Plainfield and Cornish!
Location #1: 99 RIVER ROAD/ PLAINFIELD NH (near our greenhouses)
Location #2: 949 NH ROUTE 12A/CORNISH NH (last year’s location, just South of the covered bridge on 12A)
TO KNOW WHICH FIELD IS OPEN TO PYO… CHECK THE WEBSITE - FACEBOOK - OR CALL BEFORE YOU COME: (603) 298-8391
The hours: 8-noon, 4-7pm (weather and crop permitting) The picking: excellent
FIXED PRICES (CASH AND CHECK ONLY): 6 quart FLAT: $35 4 quart FLAT: $20 1 quart: $5.50
PRO TIPS:
Love garlic? You need to be cooking with garlic scapes. BY CHRISTINA CHAEY
Blitz some stalks into a garlicky pesto. If you're a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual.
Fold chopped and sautéed garlic scapes into frittatas or scrambled eggs.
Chop garlic scapes into little coins and add to stir-fries and fried rice.
Finely dice a couple of garlic scapes and mix into a vinaigrette. (They also make a tasty addition to green goddess dressing.)
Throw whole scapes on the grill, just like you would make grilled scallions.
Fold chopped scapes into a dip for grilled meat or roasted veg.
Cut garlic scapes into 6-inch pieces and pickle them. (Think pickled green beans or thin kosher dill pickles.)
Sauté scapes and use them as a pizza topping. Don't forget to save any leftover sautéeing oil for drizzling.
Use the scapes whole in a warm-weather-friendly braise.
Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish.
BY SUE LI
The secret to layered, flaky, chewy-crunchy scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Once you master this recipe, you might not ever order them at a restaurant again.
Ingredients MAKES 8 SERVINGS
2½ cups all-purpose flour, plus more for surface
Kosher salt
1tablespoon toasted sesame oil
⅓ cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
SAUCE
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
Preparation: PANCAKES
Step 1
Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Step 2
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
Step 3
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
Step 4
Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Step 5
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.