June 12, 2016
New Crops
By Linda Dansbury

Last week brought us a new item that is a farm treasure - garlic scapes which is the flower stalk and bud from the garlic plant. If left on the plant, it will take most of the energy from the plant so the bulbs won't form. By harvesting the scapes, we essentially have an extra crop. Scapes keep in the fridge for at least when stored in a plastic bag. They can be chopped up and frozen, or made into Garlic Scape Pesto or Garlic Scape and White Bean Dip and eaten immediately or frozen. It is best eaten uncooked, but if you want to cook it, add it at the end of the cooking process because long term cooking diminishes the flavor of an already mild garlic flavor.

This week brings us the first of the summer squash. Anchor Run grows a lot of varieties of summer squash - they come in many different shapes, colors and sizes. If you only choose those you are familiar with, you are missing out. They are all interchangeable in recipes, but with simple preparation, such as grilling (my favorite), you can pick up subtle differences in flavor. With Father's Day coming up next Sunday, many of us will be grilling. Depending on the shape and size of the squash, cut it in a way that will give you slices that are about a half to 3/4 of an inch thick. Brush with olive oil and season with salt and pepper. Grill, and watch carefully so they don't burn. Turn a few times so each side cooks equally. This delicious veggie goes well with anything, from a part of an appetizer platter to a veggie side dish with a grilled protein. We also have many recipes on this site. Enjoy the harvest!!