Zucchini Time: This is how we do it, do it…
Farmer Lisa and the Zukes
From our fields to your share
It’s Zucchini Time here on the farm and we want to get you ready for enjoying the amazing generosity of the zucchini plant.
Here’s a dynamic duo of recipes from Lindsay to get you started!
Zucchini pasta with scape pesto
There are all kinds of ways to make zucchini pasta (do a little googling if you don’t believe me), but I usually make it the quickest way I know how!
- 2 large zucchini
- Basil and Scape Pesto (recipe below)
- olive oil for sauteing
- Using a vegetable peeler, peel slices of zucchini from top to bottom until you get to the seedy middle.
- Turn the zucchini over and peel long slices off the other side.
- Eventually you won’t be able to peel the middle that well, I usually just use a knife to slice this piece as thin as possible.
- Cut your long slices into strips, 1/4-1/2 inch wide.
- If you’re eating the zucchini raw—you’re done! Toss with pesto and enjoy. I like to lightly sauté the “pasta” in olive oil for 5–7 minutes over med-low heat—then toss with pesto!
Basil and Scape Pesto
- 10 to 12 large scapes, cut into half-inch pieces
- 1 c lightly packed basil leaves
- 1/2 c pine nuts, walnuts, or almonds
- 1/2 tsp salt
- 1/2–1 c good olive oil (depending on how thick you like your pesto)
- 1 tsp lemon (optional)
- 1/2–1 c grated parmesan cheese (optional)
- Add scapes, basil, and salt to food processor and process, slowly adding oil.
- Stop and scrape down sides of bowl and add parmesan, if using.
- Process again, when smooth add nuts and pulse until nuts are roughly chopped and mixed in.
Extra pesto can be kept in the fridge in a sealed container … or frozen for dark winter nights.
We just gave out samples of the garlic scape pickles that Lisa and Angela made. Since they made their own pickling spice mix, I thought I should share that with you if you want to duplicate the flavor more closely. Use a tablespoon of this mix per pint jar instead of the coriander and mustard seed in the recipe from the previous post.
This mix is from Marisa McClellan’ Food in Jars. Which is a great book on “preserving in small batches year-round”. I have actually linked you to her website, which might inspire you to do some more seasonal preserving when you just have a little more that you can use fresh.
Feel free to adjust this recipe according to your taste… or what you have on hand. For a small amount, measure with a teaspoon instead of a tablespoon and just use about 1/6th of a cinnamon stick….
Marisa’s Mixed Pickling Spice (enough for about 20 pint jars)
- 3 Tblsp crushed bay leaf
- 3 Tblsp back peppercorns
- 3 Tblsp whole allspice
- 3 Tblsp coriander seeds
- 3 Tblsp mustard seeds
- 3 Tblsp juniper berries
- 1 Tblsp dill seed
- 1 cinnamon stick, broken into pieces
Combine in a clean jar, seal, shake vigorously to combine and mix. Use during the season for you mixed pickling spice!… cucumbers, beans…. more to come….
Garlic Scape Pickles
Pickle Your Scapes!
I often think that the best part of a jar of dilly beans is the clove of garlic… so, why not just make pickled garlic…. AND if you use garlic scapes they look like beans but have that great garlic flavor! This week Lisa and Angela went on a pickling spree with some of our scapes. The scapes are in their prime, so pull out your favorite dilly bean recipe and just put in scapes instead of beans. If you don’t have a favorite recipe, here is one you can try:
Pickled Garlic Scapes
- 3 cups water
- 2 3/4 cups of white vinegar (5% acidity)
- 1/4 c pickling/canning salt
- mustard seed
- coriander seed
- red pepper flakes
- about 60 scapes or about 3 pounds of scapes
Prepare 6 pint jars for canning (Wash, sterilize etc).
Combine water, vinegar and salt in a pot and bring to a boil.
Pack scapes vertically or coiled horizontally into clean, sterilized jars. Add 1/4 teaspoon each of mustard seed, coriander flakes and red pepper flakes (you can adjust or omit for hotness) to each jar.
Carefully ladlehot brine into jars leaving 1/2 inch headspace between top of liquid and lid. Tap jar to dislodge air bubbles, add more brine if necessary.
Can with boiling water method for 15 minutes. Turn off heat and allow jars to rest in hot water for 5 more minutes. (Please refer to canning instructions from an updated home canning reference)
You can adjust this recipe for the number of scapes you have…. you need about 1/2 pound for a pint jar of pickle.
Garlic Scapes – With the warm days of summer upon us, garlic scapes are making their first appearance! Garlic scapes are the beautiful green curly tendrils that sprout from the stem of garlic. The scape is the immature flower stalk and harvesting it forces the garlic plant to devote its energy to producing a larger bulb. The scapes have a mild garlic flavor and are delicious chopped like scallions and put in omelets, stirfries, rice, pastaor basically anywhere you would use garlic cloves. They also are great tossed whole with a little salt and oil and thrown on the grill. Try this Garlic Scape Pesto recipe with your next bunch of garlic scapes.
Garlic Scape Pesto
• 6-7 garlic scapes, roughly chopped
• 1/3- 1/2 c. olive oil
• 1/3-1/2 c. grated parmesan or asiago cheese
•1/3-1/2 cup pine nuts or walnuts or experiment with another type of nut
salt and pepper to taste
Using a food processor, combine scapes and nuts and chop to a coarse paste. Add cheese and olive oil and blend until relatively smooth (it doesn’t get as smooth as basil pesto). Serve on pasta, or just as a spread on crusty bread, a pizza topping, a dip for other vegetables. Makes a little more than a cup of pesto.
A pallet of new CSA boxes!
This may not seem like monumental news to you, but we at the farm are pretty darn excited!
Suzanne finally broke down and ordered new CSA delivery boxes so we don’t have to keep duct-taping the old ones to make them work… Frugality only goes so far, even here at the farm!
Still, we want to make these new boxes last. How do you give long life to your new CSA box? Farmer Lindsay and “CSA member stunt-double” Lisa Kalan made you this short how-to that is a must-see!
Posted in CSA
Tagged CSA logistics
Loading up the van for farmers’ market… but we will also have plenty of plants to sell at the farm this weekend
It is time for the annual Plant Sale at Luna Bleu Farm. All of our plant are certified organic and we specialize in plants for your garden. People come from all around for our Tomato Plants especially. Also very popular are our hot and sweet peppers, eggplants, cucumbers and squashes and basil plants.
We have to limit our “open hours” because this is such a busy time of year for us. So, here is the scoop:
Sat, Sun and Monday May 24, 25 and 26 1pm to 4pm
and the same for the following weekend
Sat Sun and Monday May 31, June 1 and 2 1pm to 4pm
Follow the signs from the intersection of route 14 and 110.
Please no early birds…. or else we don’t get to eat lunch!
We look forward to seeing you.
May Bonus CSA share
Here is a quick little note in case you just brought home your bonus CSA share and you are not exactly sure how to identify all the things that were in it. Let me give you a little tour…. since that was my job during the whole open CSA farm day.
If we start at the bag of spinach and work our way around clockwise we will find a bunch of kale, a bunch of mixed mustard greens– very mild and tender could be eaten in salad or very gently sauteed— chard (what shows has red stems, but most of it was white stemmed) and then two heads of bok choy before getting back to the spinach again….. Eat well and be happy! Email me if you need some more tips for using these greens.
It was great to see all of you! I don’t think I really got to see everyone though…. so many people! I will post a bit more with more photos etc…. later, because now I think I will go to bed!