The Heat is On
The heat and humidity has officially arrived with the approaching Summer Solstice this weekend. And with it come the storms. We managed to pick lots of garlic scapes in a rocking rainstorm and they are pure heaven added to just about any meal! They can be used in so many ways.
Another Iowa garden favorite is flushing. Sweet peas. We have been really busy picking these peas in the hot sun and fighting the urge to eat them all ourselves! They are plump, crisp and super sweet. No worries though, we are all about sharing.
On the topic of sharing, the summer CSA action is going along pretty smoothly. One small hitch that could use a little oiling...
If you are a Wednesday pick-up, please do your best to pick up on Wednesday and the same goes for Saturday pick-ups. We understand that things do come up and try to accommodate everyone. If it becomes an absolute must that you need to switch your pick-up day for the week please let us know in early in the week. We cannot intuit this and during the busy growing months we are hard at work in the fields most of the time, with little time or attention to give to last minute fire hoops. Thanks so much in advance.
Wondering what to do with peas and scapes? Here is a great recipe:
Spinach, Pea and Garlic Scape Soup
This soup would be fab with a swirl of crème fraîche, I think.
canola oil, for cooking
a big dab of butter
an onion, peeled and chopped
a couple garlic scapes, chopped
a handful of fresh chives
a salad bowl full of fresh spinach leaves
a heaping cup of frozen green peas
1 L chicken or veggie stock
salt
a splash of cream
In a large saucepan, heat a drizzle of oil with a dab of butter over medium-high heat. Cook the onion for a few minutes, until soft. Add the garlic scapes and tear in the chives, sprinkle with salt and cook for a few more minutes, until everything is soft.Compliments of:
Add the spinach and peas and cook until the spinach wilts. Add the stock and bring to a simmer; cook for 20 minutes, or until all the veggies are nice and soft.
Season with salt and add a splash of cream. Puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth. Serve warm. Serves 4.
http://dinnerwithjulie.com/2011/07/10/spinach-pea-garlic-scape-soup/
Another great recipe of the vegan variety:
(You can add garlic scapes to this easily as they are good with just about anything! Just thinly slice on the bias, like the scallions and add raw or after a quick flash in the pan. - Jess)
Soba Noodle Salad with Sugar Snap Peas
1⁄2 pound soba noodles
2 tablespoons rice vinegar
1⁄4 cup tamari soy sauce
2 teaspoons light miso
6 tablespoons sesame oil
2-1/2 tablespoons sesame seeds, plus additional for garnish
1⁄2 teaspoon red pepper flakes
3 carrots, cut into thin strips
1 bunch scallions, thinly sliced on the bias
2 cups sugar snap peas, cut in 1/8-inch strips on bias
1⁄2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 tablespoons rice vinegar
1⁄4 cup tamari soy sauce
2 teaspoons light miso
6 tablespoons sesame oil
2-1/2 tablespoons sesame seeds, plus additional for garnish
1⁄2 teaspoon red pepper flakes
3 carrots, cut into thin strips
1 bunch scallions, thinly sliced on the bias
2 cups sugar snap peas, cut in 1/8-inch strips on bias
1⁄2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Preparation:
Cook the noodles in boiling salted water until al dente. Rinse with cold water, drain, and allow to dry slightly
To prepare the dressing, stir together the rice vinegar, soy sauce, and miso. Whisk in the sesame oil, sesame seeds, and red pepper flakes.
Toss the carrots, and scallions in the dressing. Pour the dressing over the pasta and adjust the seasoning with salt and pepper. The salad is ready to serve now, or it may be held, covered, under refrigeration.
Makes 8 servings.
Compliments of:
http://www.springhillcommunityfarm.com/shcfRecSugarSnapPeas.htm
Once, again, thanks for another week of Iowa farming with us. We our honored to be your farmers and absolutely love what we do.
~Echo Team
0 comments:
Post a Comment