A young boy ran up to us at market last week and said, “Please sir, can you make the peaches grow any faster?” Than he laughed and scampered away before we could answer.
The much desired peaches are beginning to size up. The crop is variable – some varieties are heavy with peaches, while others have very few.
We are waiting for the trees to drop the small ones before we begin to thin out the crop to leave just enough for maximum size & quality.
The early cherries are starting to turn colour.
The crop is light on most of the early varieties.
The later kinds have a heavier load of cherries.
Unfortunately the birds are as anxious to taste fresh fruit as we are, and causing a lot of damage!
Plums are the same – some have a good crop & others have less.
Pears too …
We are satisfied with the fruit crop as a whole. After the incredibly heavy crop last year, followed by the long, harsh winter, we didn’t know what to expect.
The orchards overall are looking lush & green – enjoying all the rain, & now the sunshine & warmer temperatures.
But the fruit is all in the future.
What about now?
What’s in the box?
Snow peas, garlic scapes, lettuce, salad turnips, radishes.
The snow peas are ready! Actually they surprised us and those of you who picked up your box last Friday already got a small taste. They are coming on stronger now so everyone gets a box in your share this week. Enjoy!
- Garlic scapes are a favourite of garlic lovers. They are the tops of the garlic plant which we cut off so the energy is put into sizing up the underground bulb. Use the whole thing. They are slightly milder than garlic bulbs, but with lots of good garlic flavour. Many people enjoy garlic scape pesto, so I have included 2 recipes. The 1st is an easy basic pesto recipe, while the 2nd includes spinach & several more ingredients. It comes from one of our CSA’ers last season.
- The lettuce this week is a loose head – either green or red. This is a brand new kind of lettuce that looks beautiful (we posted pictures of it last week on the blog), grows vigorously and is supposed to taste great! But you can be the judge of that. Please let us know what you think of this lettuce.
- Tell us how you enjoyed the salad turnips last week. We love them & eat them daily – maybe because they require no special preparation. We just pick them, wipe them clean & eat!
- The radishes are soon coming to an end. The warmer weather means they will taste a little stronger.
Garlic Scape Pesto
1 cup freshly grated Parmesan cheese
- 1-2 tbsp lemon juice (or lime)
- 1/4 pound roughly chopped scapes
- 1/2 cup olive oil
- salt to taste
Puree scapes, olive oil, & lemon juice in a blender or food processor until nearly smooth. Gently stir in cheese. Taste & adjust juice & salt to taste.
Serve as a spread on bread or crackers, a dip for vegetables, or on pasta or pizza.
Store in refrigerator for 2 -3 days. Pesto can be frozen for longer storage.
Spinach & Garlic Scape Pesto
• 1 pkg. (10 0z.) frozen chopped spinach, thawed, well drained or 3 cups packed fresh spinach leaves
• 1⁄2 cup parsley leaves
• 2/3 cup grated parmesan cheese
• 1⁄2 cup walnuts
• 8 chopped garlic scapes
• 2 tbs. basil
• 1 cup extra virgin olive oil
Directions: Process until smooth. While motor is running, drizzle in oil. Makes 2 cups.