There hasn't been a lot going on outside on the Tiny Farm this week. Everything has really been growing and doing its thing without my intervention.
Michael is out of town and I had an old friend and her daughters from California staying with us for a few days. Though I did walk the garden a couple times and tend the chickens and goats, no "real" work has been done since Sunday when I did the bee hive check. A person needs that every now and then.
The majority of my week was spent showing my friend Joyce all there is to see in Missoula. We went to the Missoula Art Museum, we had the "best ice cream EVER" at Big Dipper, sampled all the restaurants and live music at Out To Lunch, the girls rode the carousel, we cheered on the river kayakers at Brennen's wave, and hiked the ridge of Mt Sentenal. Joyce toured the UM campus in preparation of possibly finishing her graduate degree there. It was an action packed few days for sure. I sometimes forget how much there is that is wonderful about my town until I see it with an out-of-towner's eyes.
When I checked today to see what was harvestable, I was amazed at how much bigger everything was. There has been a steady rain this week punctuated briefly by moments of brilliant sunshine that has been really good for all my green babies. Once the heat returns, the coveted heirloom tomatoes will begin ripening.
This week I have 2 recipes. We have had 3 weeks of garlic scapes in the CSA bags, so I assume people will need something new to do with them besides stir fry. And the collard greens are so big and bushy now! Here is a nice side dish recipe to use them in. You can also substitute kale, chard, or spinach in this recipe.
Garlic Scape Pesto
- 1 pound garlic scapes, chopped into 3 inch lengths
- 1 1\4 C. grated Parmesan cheese
- 1 C. olive oil
- 1 TBSP lemon juice
- 1\4 C. nuts (pine nuts, hazelnuts, walnuts, or almonds)
Place all ingredients in food processor. Pulse until smooth. Use on pasta, as a spread, or on baked salmon.
Wilted Greens & Shallots
- 2 TBSP olive oil
- 1 small shallot, sliced
- 1 garlic clove or scape, minced
- 1 pound fresh collard greens
- 1 quart organic chicken broth
- salt & pepper to taste
- Combine oil, shallot and garlic in a large stockpot over medium-high heat. Saute for 2 minutes.
- Add collards, chicken broth, salt and pepper.
- Reduce the heat to medium-low, cover, and cook for 35 to 45 minutes. Serve immediately.
Adapted from the Harvest Eating Cookbook, by Keith Snow.