- p i c k l i s t -
GARLIC SCAPES - SCALLIONS - BIG BEAUTIFUL BASIL - BOK CHOY - RHUBARB -
STRAWBERRIES - CELERY - LETTUCE
Just on time, with the arrival of the Summer Solstice, came the arrival of our berry crop. And while we’ve been picking for two weeks now, it was not until yesterday that we could see a significant ripening of the fruit. So at the very last minute, we made the “oh hot damn, we have a lot of berries” call and opened our PYO STRAWBERRY fields to the community. However, we gotta be candid here- our early varieties are not ideal. While the fruit is plentiful, the berries are smaller than what you are historically used to picking from our fields. Many factors play into this reduced crop: Asian Garden Beetle, root disease, winter injury, a super wet Summer in 2021, etc… Honestly, it’s a total bummer and we’ve talked about bush hogging the early fruit many times. BUT, what is JUNE without berries? What is the solstice without red stained fingers?
We can’t give up on this early crop just yet… so the fields are open and ripe for the picking daily, 8am-1pm.
And for those that choose to wait a bit on PYO, we do believe the mid to late season varieties are looking good.
All that said, CSA fam, I think it's important as we go on this picking and eating journey together to know about crop failure. We have the next 16 weeks of CSA. Which means a whole season of some crops going really well (beautiful and abundant harvests!) and some crops being total duds (think bug damage, rot, etc…).
But that’s farming for ya.
Regardless, do as you do in June, and devour/shortcake/jam every strawberry that comes into arms reach.
For the season is fleeting!
PRO-TIPS:
Garlic scapes: Have you grilled yours yet? DO IT. Smear with olive oil, salt and pepper, throw on the grill until charred, eat immediately.
Big beautiful basil bunches: Make more pesto or toss into salads/stir fries!
The biscuit topping includes the curious ingredient of hard-boiled egg yolks. I’ve been trying for days to find the reason behind it’s inclusion (as I am sure someone will ask) but without my cookbooks still boxed up, my access to technique information is limited. I know that some people grind up a hard boiled yolk in their sables, to make them sandier and would argue that this makes the biscuits a little richer and cakier. Whether that’s the official rationale behind it or not, however, I don’t care — this will be the only biscuit topping I use for now on. It is perfect. I never should have doubted it.
As for the dish together, the one note I’d add is that the proportion of biscuit to fruit is actually quite high. Now I know this sounds like a dream come true for a lot of people, but should you like a little more fruit with your cake, simply double the fruit quantity below, or halve the topping.
For dough
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon heavy cream
For rhubarb
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
1/2 cup sugar
1-inch piece of vanilla bean, split lengthwise, pulp scraped
2 tablespoons cornstarch
1 tablespoon turbinado sugar
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs.
Using a small ice cream scoop or a large spoon*, form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 21/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to macerate 15 minutes.
Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with cream and sprinkle with turbinado sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve with ice cream or crème fraîche.
* I haven’t unearthed my scoops yet, but I did find some cookie cutters, so I simply patted my dough out on a floured surface and cut them instead. Besides, who doesn’t like flower-shaped biscuits?
As for all the other crops included in this pick-list,
welcome to salad season!
The following are some standby combos and quasi recipes I hold onto to brighten up all these greens for eating:
Rice noodle bowls! Perfect vehicle for every green thing. Just add coconut aminos or tamari and sesame oil. For protein you will have to look elsewhere- but as for the basil, scallions, lettuce, celery - just chop and fold in.
GARLIC SCAPE PESTO SALAD DRESSING: Remember all that garlic scape pesto you made last week (and may or may not be sweating out rn)? Take a couple of tablespoons of that and add the following: olive oil, vinegar, maple syrup, and lemon juice. Everything to taste- whisk to combine.