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Tuesday, July 15, 2014

July 15th and 18th: Moxie

Farming with Moxie!

 
Hope you had a Moxie filled weekend! 
 
 
These little guys are certainly filled with moxie!  They like to run around and try to take flight like they are on a landing strip.  Pretty darn cute when they are little.  Come visit them in the barn attached to the house. 
 
PS the pigs are a little bit further of a walk away, but they are still there and love company!

 

PYO Flower Garden Open! 


 
When in doubt, cut high, not too low!
 
The farm is looking great, and there are lots of new crops right around the corner.  The cold, wet spring made me plant a few weeks later than usual so we are starting to be a week or two behind now on some things like carrots, zucchini and cucumbers.  I ate my first ripe tomatoes out of the hoop house this weekend and harvested an eggplant...looks like August will be full of goodies! 
 
and very soon to come: broccoli, beets and green beans!
 
 
This week's bounty: lettuce, red scallions, kohlrabi, chard, garlic scapes, parsley and cilantro
 
The Farmers' Table:
spinach/bail pesto dip
turkey with salad and Paul's bread
oysters with braised beet greens, radish tops and yokatta-na


Sautéed Kohl Rabi Greens

Ingredients

  • 2 bunches kohlrabi greens (about 3 lb/1.5 kg)
  • 2 tbsp  (30 mL)  olive oil (or peanut oil)
  • 1-2 garlic scapes, chopped
  • 1/4 tsp  (1 mL)  salt

Preparation

From 2 bunches of kohlrabi, strip leaves from the less-tender central stems (it will make about 8 cups/2 L). Blanch in boiling salted water until tender, about 3 minutes. Chill under cold water and drain; chop roughly.

In skillet over medium-high heat, heat olive oil; fry garlic scapes and salt until garlic begins to colour, about 1 minute. Add greens; sauté until heated through, about 2 minutes.

 
 
  

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