Blue Gate Farm News – Volume VII,  Number 2  –  June 10, 2008

 

In this week’s box:

Asparagus (next group in alphabetical order)

Garlic Scapes (the curly green things that smell like garlic)

Lettuce (assorted heads)

Pac Choi: Fuyo Shomi

Radishes: Cherryette and Easter Egg Mix

 

For those with the Egg option: one dozen free-range eggs (assorted colors)

For those with the Herb option: BGF Herb Book plus chives, oregano & lemon balm (see Herb Book for info)

 

Featured Recipe(s) (see below):  Chicken Stir-fry with Bok Choy and Garlic Scapes

                                                                     Garlic Scape Pesto

 

Rain this week: 3.1” (from 6/3 - 6/9)

 

What’s up on the farm?

 

I feel like many of our recent newsletters start with, “What a crazy week this has been…” and this past week has been no exception.  Storm after storm with fierce winds, heavy rains and hail have kept us close to our weather radio.  No serious damage since the tornado last week, but the gardens are really having a rough time of it, growth is very slow and the wind damage, especially on the leafy greens is widespread.  That said, the farm is on high ground, so we haven’t been faced with the flooding issues that are affecting so many.

 

With the soil so waterlogged, progress in the gardens has nearly ground to a halt, with the exception of some amazingly lush weed growth.  The conditions were perfect for us to be able to get some hand-weeding done in the new salad beds last week, but many other chores are on hold until the soil dries out a bit.

 

The feature of the week is one of our favorites…garlic scapes.  Scapes are the immature seed stalks of hardneck garlic.  If left in place, they will use much of the garlic’s energy which results in smaller garlic bulbs, so most growers trim the scapes out and discard them.  However, harvested when scapes are young and tender they are a real delicacy.  They provide a subtle garlic flavor and crunchiness if added to salads and soups, they are marvelous in stir fries, and can be processed in vinegars, as pickles, or into a green "pesto" sauce (see recipe). Scapes are a very short season product and we usually only have them for a week or two, so enjoy!

 

For those of you unfamiliar with Pac Choi (also known as Bok Choy) it is practically two vegetables in one: the leaves can be cooked and eaten like spinach, while the crisp stems— sweet and mild in flavor—can be used like celery or asparagus.  Refrigerate unwashed choi in a plastic container or loosely wrapped in a plastic bag.  Choi keeps for over a week but is firmest and tastiest if used within a few days. Choi is famous for holding on to dirt, so just before using, rinse choi under cold running water and gently shake it dry.  Cut the stems into 1-inch pieces and slice, shred, or tear the leaves. If you will be eating the stems raw, slice or julienne them.

 

Best from the farm,

Jill & Sean

 

 

Chicken Stir-fry with Bok Choy and Garlic Scapes

3 medium chicken breasts, boneless and skinless

3 large bok choy stalks with leaves

4-6 garlic scapes (large scapes, cut into bite-sized pieces, small scapes can be left whole

Marinade:

1 TB Chinese rice wine or dry sherry

1 green onion, diced

2 tsp cornstarch

Sauce:

1/4 cup low-sodium chicken broth

2 TB water

1 ½ tsp white rice vinegar

1 clove garlic, finely chopped

1/4 tsp salt

Other:

1 teaspoon cornstarch

4 teaspoons water

4 to 5 TB oil for stir-frying, as needed

 

Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
 
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

  Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks and garlic scapes. Stir-fry briefly and add the leaves.

Push the vegetables up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot with rice or noodles. Serves 4.

Luna Circle Farm Garlic Scape Pesto

1 cup tender scapes, cut into 1" pieces, then processed in a food
processor until finely chopped
Add the following and process until well blended:
2/3 cup olive oil
1/3 cup grated Parmesan cheese
1/3 cup chopped pine nuts

This can be served now or frozen for future use.

Recipe Source: Karen Delahaut, the vegetable specialist at the University of Wisconsin.