Pesto is commonly associated with basil, but flavor-packed purees can be made with nearly any green or herb. My favorite is made with cilantro, but I’m always excited to try others be it spinach, arugula, oregano or parsley. Another great benefit is capturing a snapshot of flavor, when the herbs are growing so quickly. At littleGrasse, we make larger batches throughout the summer, each with their own spin. For every batch, we enjoy it fresh while also freezing a couple jars. By the end of the season, we have a catalogue of deliciousness, awaiting us in the freezer. Here’s a recipe we use each year when the scapes and oregano are abundant.
We eat from the fields, just like our shareholders do. These days, we make it to the dinner table pretty late. The goal is quick, healthy, not too heavy. Our plates are a rainbow of greens and minced herbs, with a dollop of pesto or ferment such as kimchi and some protein adorning the top (cheese, sunflower seeds, tempeh, ground meat, etc.). Easy and filling every time.
There’s so much bounty in the Greens & Beyond You Pick Share these days! As ever, members get the freedom to decide based on their schedules and family preferences: when they come, how often they come, which items they want to harvest and how much. The gardens are peppy with growth these days, and members and encouraged to wander and enjoy the landscape.
late June you pick share board
Newly available veggies
- Garlic scapes
- This short-term special offering is the emerging flower stalk of the garlic bulb, removed from every plant to allow the bulb to grow larger. The scape has a mild garlic flavor: we use it most often in pestos, minced into vinaigrettes or stir fries. Stock up now on this fleeting late june goody.
- Mixed lettuce greens
- Basil, dill & parsley
- Rainbow chard
- July is around the corner, which brings peas, beans, broccoli and cut flowers!
Hi! I am running a pilot program connecting justice involved youth from the city with Adirondak farms that need help in July and August. I’d love to talk to you about our program to see if it might be a match for your farm. Please email me and we can set up a call. Thank you so much and Happy New Year!
Onward,
Jane Haugh