From the Garden this Week, June 10, 2021...
From the Garden this Week…
Summer Squash, Onions, Green Onions, Swiss Chard, Radishes, Cucumbers, Carrots, Green Head Lettuce, Beets, Garlic, Lemon Verbena, Wheat and Apricots
Coming Soon… Tomatoes and Peppers
Using your Produce… by Julie Moreno
This week we are sending out a new specialty item, winter wheat. Anna suggested planting wheat as a cover crop last fall and given the chance to grow something new, I planted this last December and it has been growing through the winter and spring. We turned the water off several weeks ago, it has been drying in the field and is ready to harvest. Sending this out is your exercise in patience and letting things go. Separating the wheat berries from the chaff by hand is an imperfect process, but it turned out easier than I imagined. Here is my procedure. I used a cloth bag and put the wheat in the bag, then closed it and crumpled up the wheat for about 10-15 minutes until the chaff comes off of the berries. Instead of the bag you could use an old sheet or a large towel. Once you have crumpled the wheat berries pour them out onto a cookie sheet. Take the cookie sheet outside and blow on it like you’re blowing out your birthday candles. Once you get most of the chaff off, it should look like the picture, put the wheat and the remaining chaff in a bowl and wash it, the chaff will float to the surface and the berries will sink. I rinsed mine 3-4 times and it was ready to go.
Wheat Berry Salad
½ cup wheat berries
1 cup water
½ teaspoon salt
1 small garlic clove, minced
1 green onion, white and green parts sliced
1 tablespoon lemon juice
1 carrot, finely diced
1 large summer squash, finely diced
3-4 radishes, finely diced
2 cups lettuce leaves, chopped
1 cup chopped arugula
1-2 tablespoons extra virgin olive oil
Salt and black pepper, to taste
Place the wheat berries, water and ½ teaspoon salt in a sauce pan, bring to a boil and let simmer for 60 minutes. Turn off the heat and let cool. Drain the water and add the cooked wheat berries to a large mixing bowl. Toss the wheatberries with the garlic, green onion, and lemon juice. Then add the carrot, squash, radishes, lettuce, arugula, and olive oil. Taste for salt and pepper and add more if desired. Eat right away.
The Angel’s Share of your Apricots
At the Jameson factory in Dublin many moons ago, I learned that in the natural process of maturation, each whiskey barrel loses a noticeable amount of liquid through evaporation called the “angel’s share.”
Though we aren’t in the whiskey business, we thought this a useful metaphor for the occasional friendly bug you might find in your apricot. We don’t use any sprays or pesticides and we harvest as full maturity. So, every once in a while, you may spot a tiny friend inside your fruit, it too enjoying the sweetness. Consider it the angel’s share! Lop it off and enjoy your (much larger) share!
The weather is cooling, just slightly, to remind us that it is still spring. And we have a lot of small carrots that need to be pulled before the real summer heat. This leads us to carrot ginger soup. This soup, even though warm, is cool and refreshing with the ginger and cayenne pepper. Skip peeling the carrots, just give them a quick scrub before coarsely chopping.
Carrot Ginger Soup
2 tablespoons oil