Friday, June 26, 2015

Strawberries and Garlic

No, not together. That would be silly.

Yesterday's farm share distribution included more strawberries (2 quarts) and more garlic scapes (16) which, added to the previous distributions, meant I had about 40 garlic scapes and clearly not enough time to use them. Since I still had garlic scape pesto in the freezer, as well as chopped scapes, I decided to pickle them using the recipe in Preserving By the Pint. I had enough scapes to make 3 jars instead of 2, and they're in the canner right now.

When I went to the farm yesterday, I brought the 13 year old, who was the one who picked all the berries. The request was for a strawberry shortcake, and I obliged, of course! This time we remembered to take a photo before we inhaled the shortcakes. That was dessert last night and breakfast today. Mmm.

The rest of the share consisted of broccoli, kale, arugula, Hakurei turnips (we'd just finally finished the ones from the previous 2 weeks), Napa cabbage, dill, cilantro, snow peas, snap peas, shelling peas and fava beans. As soon as I got home, I blanched the fava beans and marinated them and they'll be good on a salad. We also shelled the peas and they were part of dinner last night, mixed with leftover corn and tossed with some of that champagne vinaigrette I'd made earlier. I also made these: strangolapreti (courtesy of Hank Shaw's blog post) using some of the arugula and the rest of the komatsuna greens. Even the rabbit gives us a dirty look when we try to feed him the komatsuna. Made into a dumpling it was much more innocuous. The dumplings are tasty and filling and not hard to make. What a great recipe!

The plan for tonight's dinner is to make a fish stew with the walleye bits I'd frozen after we went fishing last summer. I will use a pint jar or two of tomato sauce, the fresh cilantro, and whatever else I feel like tossing in - I'm going to wing it on this one, I think.  Also I'm still working on getting enough mulberry juice for a batch of jelly - I have 3 cups so far and need one more.

No comments:

Post a Comment