p i c k l i s t
strawberries - garlic scapes - basil - mint - bok choy - lettuce - cucumber - plants
Enter Summer Solstice with those all-day-high-in-the-sky light levels and the sweet scent of berries calling you to the fields… so let’s get right into it… c’mon out, PYO berry season is here!
HERE IS WHAT YOU NEED TO KNOW:
Location head to 99 River Road/ Plainfield NH and follow the signs to the patch!
HOURS morning hours: 8am-noon/ afternoon hours: 3-6pm
WEATHER & CROP PERMITTING! we will update facebook & instagram if there are early closures
FIELD REPORT: IDEAL CONDITIONS (so far/ heads up this can change in a heartbeat)
FARMY FOODIE PRO-TIPS
(it’s a scape season must)/ YIELD About 1 cup recipe from the NYTimes
JENNY’S NOTE: No real measurements here, everything is to taste.
The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.
INGREDIENTS
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon
PREPARATION
Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil and lemon juice, and process until reaching the desired consistency.
Add salt to taste and serve immediately.
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, bok choy, mint, lettuce, and cukes- just chop and fold in.
GARLIC SCAPE PESTO SALAD DRESSING:
Remember all that garlic scape pesto you intend to make this week)? 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.
author: CHIHYU SMITH
Baby bok choy salad (or Pak Choi) with creamy toasted sesame dressing. This is the best Chinese bok choy recipe that’s easy and super delicious.
bok choy
2-3 tbsp creamy toasted sesame dressing, or more if you like
1-2 tsp coconut aminos
Bring a large pot of water to boil.
In the meantime, halve or quarter the baby bok choy. Rinse them under tap water to remove dirts hidden inside the layers.
Blanch them in hot boiling water for about 1 to 1.5 minutes. Use a large slotted spoon to scoop out the bok choy and shock them in cold water. The bok choy will remain crunchy this way.
Gently squeeze the bok choy to remove the water. Place them over a serving dish. You can place them either cut side up or down. Personally, I prefer cut side up.
In a bowl, combine the sesame dressing with coconut aminos. Spoon the sauce over the bok choy one tablespoon at a time until your desired quantity. The more sauce the stronger the flavor it will be.
Serve at room temperature or chilled.
Creamy Toasted Sesame Dressing
Makes about 1/2 cup.
1 tbsp white sesame seeds
4 tbsp Paleo mayonnaise
1.5 tbsp rice vinegar
3 tbsp coconut aminos
½ to 1 tsp toasted sesame oil
2 tsp tahini
In a dry cast iron skillet, add the sesame seeds and toast over low heat for about 2-3 minutes. Stir the seeds often with a spatula or gently rock the skillet back-and-forth to keep the sesame from burning.
Off heat, grind the seeds with a pestle and mortar (or a clean coffee grinder) until smooth.
In a medium-size bowl, add all the ingredients from sesame seeds to tahini. Whisk and stir until creamy smooth. Taste and make seasoning adjustments to your own liking.
For thinner texture, add ½ tbsp water a time until desired consistency.