Much needed rain this week is helping all of the new seedlings on the farm get a good start. Fortunately we have had some beautiful sunny weather too. Our hardneck garlic is producing scapes now so we've posted them on our storefront for Friday "farm curb-side pickup." Garlic scapes are a lovely addition to a meal. They are milder than garlic cloves with an array of uses from soup to salads to garnishes and pesto. Scapes are traditionally used in Southern, Eastern European, and Korean cuisine because of the subtle flavor and tender-crisp texture. Add to your favorite stir-fry dishes, chop and add raw to salads, use them in canning recipes, toss with olive oil, salt, and pepper and put on the grill, add to guacamole and salsas, spread garlic scape pesto on pizza crust or freeze the scapes for later use. These are a just a few of the many ways that we enjoy these delicacies.
We are also featuring freckle romaine and gold tail romaine on our store front this week along with sorrel, variegated chicory, and komi shungiku. Our strawberries are continuing to bear. Keep in mind our carrot top pesto which makes a great dip or topping and our tulsi-mountain mint loose tea which is delicious hot or iced. All produce is certified organic. Last but not least we continue to bake gluten-free plant-based breads, cookies, scones, brownies and shortcake biscuits.
Kathy Ward and Jeri Kinser
Kathy is professor emerita of sociology and women's studies at SIU-Carbondale. She is currently farmer and co-owner with Jeri Kinser of La Colina Linda Farm. Jeri has been an educator of K-12 for 40 years specializing in instructional technology and bilingual education.