This is the last of these beauties for this year, my friends, so make the most of them. Don’t forget, both greens and bulbs are edible. I’m contemplating a super gourmet (because shallots can turn anything into something gourmet) hummus with my share. Then again, I may just sear them in a pan and eat them before anyone else can have any. Then again, carmelized over pasta with fresh goat cheese. Then again… I’ve got to grow more.
Reds? Burgundies? I honestly have no idea what to call these. They’re baby Bull’s Blood beet leaves: We’re willing to entertain any and all naming sugestions. Use raw in a salad, cooked over rice, pureed into a salad dressing for color and sweetness, or boiled in salt water as a fantastic red dye.
Otherwise known as Wood Sorrel, this is a crop I didn’t even know we had until a chef stopped by to survey our fields, and promptly ordered 5 pounds. I must confess, I thought it was clover. Anyway, it’s lemony and light, and makes a marvelous addition to salads and pestos. I haven’t tried cooking it yet, but something tells me that heat takes away it personality. That’s just a guess, though: Oxalis and I have only just met after all.
Purple dragon, atomic red, Amarillo yellow—just some of the names of these beautiful heirloom carrots. Honestly, why did we as consumers ever start settling for just orange? Was it a 70s thing? I could give you recipes, but my best advice is to eat them raw. The greens are good for veggie stock, so don’t chuck them.
By the way, Atlantic Theater folks— your own Chris Kam picked every single carrot.
Radish Green Pesto (one of two choices)
(1) Radish greens, garlic scapes, toasted walnuts, parmesan cheese, olive oil, vinegar, salt and pepper.
(2) Radish greens, garlic scapes, toasted sunflower seeds, parmesan cheese, olive oil, vinegar, salt and pepper.
Garlic Scape Relish
My favorite condiment, period. I eat it with a spoon, frankly. But you can put it on burgers, falafel, pasta salad, bread, frittata—you get the idea. It’s ingredients: garlic scapes, vinegar, honey honey, spices, salt and pepper.
News: We’re getting seven new goats in the next couple of weeks. Anyone who wants to come up for a well-fed, well-bevvied work party weekend to help with fencing and set-up are welcome. Oh, and Bash’s guppies had babies, so you know, free guppies.
Wise Farmer Saying of the Week: “Lots of things on this farm look like tea. Don’t drink any of them.”