Last week I didn’t bother writing about our farm haul because it was more of the early-season same: buckets of strawberries and a bunch of heads of lettuce. This week, though, a bit more variety is creeping into things. As I walked out of the farm stand with my arms straining under the weight of four bulging bags of veggies, I thought, “Yup. It’s getting to be the farm season.”
That picture is just a sampling of the haul. I got eight heads of lettuce (and they were gorgeous heads, might I add), 1 1/2 pounds of spinach, two heads of bok choy, two punches of kale, two summer squashes, eight heads of broccoli, and 12 garlic scapes.
Honestly, scapes are the reason we started growing our own garlic in the first place. I love these so much.
We had them raw in our salads tonight, and had some from our own garden chopped up in turkey burgers last night, and I’m going to be throwing them into stir-fry later this week… This doesn’t even include my favorite scape dish: scape mashed potatoes. I really can’t get enough of them.
I also got a hefty pile of PYO herbs this week; if there’s one crop from the farm that I’m really good at storing and using all winter, it’s herbs. All of them. I dry bunches, and chop and freeze others. I let plenty of stuff go to compost, but not the herbs.
I cut big bunches this week of oregano, sage, thyme, catnip, and winter savory. I’ve never seen winter savory before, but based on the description on the sign in the field (something about drying it and then tossing in with veggies in the wintertime), I figured it was worth a try. Because there weren’t any PYO flowers to be had today, there wasn’t anyone else in the field with me when I was cutting my herbs. I love being out there on my own, with the huge sky and the wind rustling in the fields… it’s just idyllic.
I’m unreasonably proud of my herb-drying system, by the way. We have a poorly-utilized, disorganized closet just outside our kitchen, and right after we moved in, Pookie had brilliant idea to rig a cooling rack underneath the shelf in it to hang herbs on. We’d had wire shelving built into our pantry in our old house, but no obvious herb place here. I attached the rack upside down under the shelf with a few small hooks, and then looped on a handful of S-hooks to hold the bunches.
As summer progresses, the closet gets increasingly aromatic.
And fresh or dried, the cats of Maple Hoo adore the catnip. In the time it took me to walk around the kitchen island to get the twine out of a drawer, Rollie noticed what was on the counter…
…and Favre was hot on her heels.