What's in the bag?Misticanza - Radicchio and lettuce mix with lots of fun things (last of the season), Lacinato Kale, Arugula, Oregano, Tangerines, Student Parsnips, Broccoli or Cauliflower, First Carrots of the season - colored carrots! and Eggs.
This week's special gifts, Cider Mustard and Olive Oil from Oil of Paicines.
Remember if you send Oil of Paicines an original Olive Oil recipe, they will send you a free bottle of olive oil.
Lettuce and Spinach
The early spring heat has really caused havoc here. The spinach bolted and the lettuce keeled over. So, we replanted just before the rain. I had them all started in trays, so we were ready to go. We gave them a nice shady spot so I hope to have Sweet lettuce instead of bitter greens, finally.
The cover crops have been mowed and Leo lightly tilled to prepare to plant summer crops. As soon as the ground can be worked, we are ready to plant corn, tomatoes, and beans.
In the Ground
Sweet Lupins, Beurre D' Roquencourt Green Beans, Onions, Garlic, Carrots, Parsnips, Celeriac, Leeks, Swiss Chard, Beets, Broccoli, Cauliflower, Strawberries, Cabbage, Peas, Potatoes, Greens, Carrots, Turnips and Rutabagas.
|Cheating at Badminton, Referees had to be called|
Well, let's just say the list is so long that I'm bulging at the seams here, and Leo has promised a new greenhouse for next season! Hurray for Leo! Hurray for Greenhouses! Hip Hip Hurray!
This year I have a lot more artichokes going in, so that in future years, we can have artichokes for 2 months. So many good things were said about the asparagus, that Leo says this fall, I can start more beds. As always, it will be a few years before they are ready to harvest, but I could eat more! We had asparagus for 4 whole weeks. The Rhubarb we put in last year is looking good. Alas, it cannot be harvested yet, so when I go up to Greenville, I'll bring you all down rhubarb. (I'm tempted to tear up the entire lawn there and plant rhubarb). However, Leo says it would be difficult to play badminton in rhubarb.
Apples and Pears will be planted next fall. We are also starting more nut trees, and if Leo has his way, elderberries, peaches, persimmons and more citrus!
1 bunch arugula
1/2 cup of shelled walnuts or pecans
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Add the Parmesan cheese and giver her one more pulse.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve over pasta, potatoes or pizza. Or you can be like me and have it on toast with cheese. (I love arugula.) I also like it on Tuna or a tomato if I had one, mixed with a little sugar and vinegar, it makes a good salad dressing.
Have a great week!