It has been really great to have families come out to participate in garlic harvesting and we look forward to inviting more out for a some fall planting fun.
You have all continually shared in the bounty and the occasional lull, as weather sometimes knocks on our farm door in unsuspected ways. You ride with us, through lack or down pouring of rain. We have been busy with cover crop this week and also digging up some deluxe potatoes that will have you grounded and sustained in one meal flat. Introducing the Kennebec. Thank you for caring for your taste buds... we enjoy this to no end.
Want to know a bit more about these epic potatoes? Seattle has the beat on them...
They will be coming soon!
So we have another box full of goodies for you this week and hope that our members are becoming increasingly familiar with how many of these plants are staples to the home kitchen. May you also enjoy the surprise now and then. We are so excited to continue providing for your developing staple kitchen of local food and also to introduce you now and then to plant friends that needs more exposure. Garlic scapes have really become a whirling dervish to the Iowan plate this summer and it makes us smile.
Shiitake Mushroom (protein packed!)
Collard Green (way more worth your time than you may think)
Basil (just the smell alone...)
Leek (subtle and perfect with potatoes in so many ways)
Kale (revered all season on our farm)
Red Potato (delicate and perfect for quick summer roasting)
Candy Onion (pickling anyone?)
Red Onion (salad and sandwich necessity)
Turnips (see wikipedia... just kidding)
Zucchini (makes a great pasta substitute with marinara)
Summer Squash (slice on the bias and put on the grill with sea salt and cracked pepper)
Garlic (we are just getting started...)
Leek and zucchini/summer squash pair really well together. If you choose to add a bit of shiitake mushroom, welcome to the advanced class! Really, it is easy... just slice the head and add to the following recipe, with or without walnuts.
Grilled Zucchini and Leeks with Walnuts and Herb
- 1/3 cup walnuts
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 5 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
- 2 large zucchini (about 1 pound), halved lengthwise
- 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PreparationPrepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
In my opinion, lemon juice never hurts... but I suppose my years in Southern California and my deep love for lemon sort of sneaks its way in as a luxury here in my homeland of Iowa. Got lemon? Got rain? Use it! And scapes are always a power packed, quickly diced addition to any meal.
Thank you, from the bottom of our hearts for sustaining your fork with local food from our farm! We love being connected with you in this way.
Your Echo Team