First Monday harvest this year as well. With the summer we move to two separate harvest and delivery days, Mondays and Thursdays. The Monday share won't always be the same as Thursday, but usually it will. Today there's a bit of red butter lettuce, some more arugula which has been a workhorse this year, some garlic scapes which I'll talk about in a second, and a small fennel, which I'll also elaborate on. The scapes are the immature flower buds of the garlic plant. We pick them both so that you can eat them, and also to benefit the coming heads of garlic. You can eat them just like any other kind of garlic, but I like them best roasted until very soft. If you're grilling they work great on the grill as well. Some people call them garlic whistles, I'm not sure why, although they are kind of whistle shaped. The fennel is also good raw, or cooked. It's a bit stringy so it's best cut across the grain (the base/bulb part). The tops can be used in salad, or dressings, or however you like. Very thinly sliced fennel goes will with citrus salads, or in the winter time I like to cut it thicker and braise it until it is very, very soft, which changes the flavor from licorice, to a much milder, slightly sweet taste.
We also got a bit of planting done today: lemon cucumbers and little fingers eggplant. The beds for parsnips are almost ready to be seeded and we've got about ten more after that to dig asap. Still a very busy time on the farm
By the way, thanks to everyone who came out to see us at the farm on Saturday, we had a great time and we'll be doing it again when the season changes from Summer to Fall.
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