Still waiting on that rain. We’ve been irrigating from nearly dawn to dusk for the past few weeks. We’re most focused on irrigating the crops we’ve direct seeded into the field, and those we’ve transplanted, so that both become established and are able to push roots deeper into the soil to draw moisture. This week we included flowering leeks, which put out scapes just like garlic, and make a similarly delicious pesto (recipe below). THe base of the leeks can be used as well, though we would recommend slicing the leeks very thinly and simmering low and slow when cooking to tenderize the inner fibrous stem. We’re happy to again include strawberries. This is only our third season growing strawberries, so we’re still developing experience, but we’re thinking the lack of rain has reduced the size and yield of the strawberries, despite many hours of drip irrigating. Nothing can replace a good rain.
Mix together all strawberries and 2 Tbsp to 1/4 cup sugar and allow to set for 15-20 minutes.
Pour strawberries into blender and blend with 1/2 cup water. Blend until desired textured is achieved. We prefer our popsicles to have some tiny strawberry pieces in them.
Pour into ice cream molds and freeze until solid.
carrot and radish slaw
In a bowl combine 3 tbsp fresh lemon juice, 2 tbsp red wine vinegar, 2 cloves minced garlic, 2 green onions, finely chopped, 1/2 tsp cumin, 2 tsp honey, 1 tsp paprika, 1 pinch of cayenne, 1 tsp salt, 1/2 tsp ground black pepper. Add 1/2 cup olive oil and whisk to combine. Grate 1 bunch of radishes, and 1 bunch of carrots. Toss grated radish and carrots with dressing. Allow flavors to blend for several hours, or overnight.
salad with Creamy Vinaigrette
To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced
leek scape pesto
To make scape pesto: In a blender combine 1 cup chopped leek scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
sauteed radish tops with leeks
Heat 3 Tbsp butter in a large skillet over medium heat. all the leek bottoms and some of the tops chopped and cook until softened, about 5 minutes. Add all the radish and leek greens washed and chopped and 1/2 cup chicken stock.
Cover and cook until the greens are wilted and tender, about 15 minutes.
Season with salt and pepper to taste. Serve immediately.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|strawberry popsicles||carrot and radish slaw||salad with Creamy Vinaigrette||leek scape pesto||sauteed radish tops with leeks|
|lemon juice||3 Tbsp|
|red wine vinegar||2 tsp|
|garlic||2 cloves||1 clove|
|olive oil||1/2 cup||3 tbsp||1/2 cup|
|sherry (or white wine) vinegar||2 Tbsp|
|dijon mustard||1/2 tsp|
|garlic powder||1/2 tsp|
|pine nuts||1/4 cup|
|parmesan cheese||1/4 cup|
|chicken stock||1/2 cup|