There are times when I feel vegetables supersede their role as food and enter into the realm of artistic masterpieces. Your chinese cabbage is a case in point. If you have a small share, you got one cut in two, they’re so large, but that only shows better what I have in mind–the exquisite infolding of their leaves, so neatly and evenly done, and then that gorgeous light green colour. All season chinese cabbage has looked stunning, it’s the best I’ve ever grown. It lasts in fridge and can be used raw and lightly cooked.
Large boxes have the first snow peas; I had hoped for enough for all but I promise, small boxes get some next week. These ‘Yokomo Giant’ peas have a lovely heritage. They were grown by the Japanese truck farmers of B.C.’s Lower Mainland, in the era before the Second World War. Somehow they survived the internment and resurfaced for me through Seed Savers–a network of home gardeners who sell seed to save and share rare varieties. I have yet to find a better tasting pea that is as productive as this one, it was definitely worth the trouble to save such a gem. It grows to be 6 feet tall and has purple flowers.
Small boxes will find yet another small box of scapes, that’s because I made a kale salad so yummy I thought I’d share the recipe with you: Curly kale, cut fine, scapes, which I minced by running them through the cuisinart, grated Gouda or mild cheddar cheese, parmesan cheese, a few capers, and a dressing of half yogourt and half mayonnaise. No kidding, I made the whole bunch of kale up this way and devoured it in three meals in a row.
It’s with great joy that we harvest the first zucchini (which is this farmer’s favorite summer vegetable) The yellow ones are new to me so I welcome feedback. Remember that zucchini should be used within a few days for top flavour. Some of these are at the very baby stage, by next week we’ll be picking them a bit more normal size.
And large boxes have parsley–I was thinking of tabouli, cous cous and tomato and onion and mint and parsley and lemon juice. Refreshing and simple to make. Otherwise, one can always freeze parsley, raw, just throw it in a bag in freezer.
Small boxes got baby celery instead. Don’t waste any of these delicious nuggets–again, the leaves can be frozen if there are too many. But what a fine taste compared to the store bought stuff.
On the farm this week we welcome two new batches of piglets. We raise organic purebred Tamworth pork and it is available in small and large amounts–I can give you more details if you phone or email. Right now we do have some pork chops and sausages–two kinds, Medium Italian and Fine Herb–as well as a variety of other cuts. Our next butchering will be in September.
I guess that’s it till next week.