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Slow day sales-wise, but decent weather thank goodness, the rain holding off until later in the afternoon. My spinning student showed up just long enough to get something from the bakery and to let me know she couldn't stay at the market today as school was on today. Very thoughtful of her!

L got to be there today, which was most excellent as we had musicians playing next to us. One fellow alternated between mandolin and pipe, another played fiddle, another guitar and a woman on keyboard (extension cord run to the church nearby for her). They had a set of bones so L got to play those and learn a bit more about using them.

On our other side a woman who lives down the road from us was promoting their pick-your-own of whatever's in season, and today she had garlic scapes, spinach, English shelling peas, lettuce, lavendar, and a few other things. We're growing garlic for the first time and ours are budding so I recognized what she had (the scapes). I'll try to take a picture and actually get some stuff up soon. Anyway, I learned that you're supposed to cut the flower stems off (that's what scapes are) so that the garlic forms a nice bulb instead of putting lots of energy into blooming and making seed. The scapes you cook by cutting off the bud and then the rest can be fried, roasted, etc. So I'm looking forward to doing that this week!

We picked a bunch of strawberries this afternoon; have to process those tomorrow but for now they're in the fridge. With the damp weather the strawberries won't keep at room temps for more than a day. Mold and little slugs are a problem because of all the rain. Still, we're harvesting quite a lot.

Must finish up wrapping all the candy tomorrow -- soft candy is best kept in the fridge too, esp. in warm weather.

Date: 2009-06-28 02:16 pm (UTC)
From: [identity profile] harpnfiddle.livejournal.com
I got garlic scapes in my farm share. Used them in my beet soup instead of garlic, since they were going to be pureed anyway. Put them in a salad last week thinking they were green onions, and couldn't figure where all the garlic flavor was coming from.

Not staying for supper tonight - chicken barbecue at Grace Union Church with the family (we do it every year). It starts at 4, so I will be at practice.

Date: 2009-06-28 07:51 pm (UTC)
From: [identity profile] helwen.livejournal.com
*chuckle* Expanding our food horizons can be tricky sometimes -- I know I've learned a few things in the past year or so, and definitely not always the easy way. The garlic in the beet soup sounds good though! I'm thinking of roasting ours with onions and a chicken... seems like there should be something else but I don't know what. Maybe other green veggies on the side....

See you at practice!

Date: 2009-06-29 02:03 pm (UTC)
From: [identity profile] dreda.livejournal.com
Throwing scapes into basil pesto instead of using regular garlic gives you wonderfully green-tasting pesto with a subtler garlic kick than usual. We love it, and honestly that's where most of our scapes tend to go. ;)

Date: 2009-06-29 04:21 pm (UTC)
From: [identity profile] helwen.livejournal.com
Sounds good! Thanks :)

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