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Tuesday June 19, 2007 Greetings Saratoga CSA Members, Summer is most certainly here today. There are 6 hardy people working out in the fields today harvesting your share of vegetables. Thank goodness for the after lunch inside washing and packing - what a refreshing relief on a day like today. Brian is back on the tractor now, but he is pretty tired at the end of the day. I am just so happy that his recovery is proceeding so well. This week in addition to kale, lettuce, scallions, most of you will receive garlic scapes. So what follows is an explanation of what they are and a recipe. I know that there was a problem with too few vegetables last week at some of the sites. As our new crew becomes more experienced with the system, there will be fewer mistakes. Thank you for your understanding. Please remember to take only what is listed on the board. If you are sharing with another family, please work together (i.e. one quart of strawberries for the share) so that what both families take is still equal to only one share. We will have bags at each site (sorry Delmar members!), but we encourage you to bring your own. And please remember to direct any questions or comments to me so that I can make the distribution as smooth as possible. There has been a request for Storage Techniques. The overall best advice for all vegetables is to (1) wash when ready to use and (2) store in an open plastic bag in your refrigerator crisper. If a vegetable is very wet, it will decompose quickly inside plastic – especially in a bag that is closed tightly. Trim the bottom off of your herbs and stick in a glass/vase with water as you would for a bunch of flowers. Sometimes I put a bag over the top of my cilantro and parsley (that is sitting in the glass of water) and stick it in the refrigerator. The basil likes to sit on the counter in a glass of water with no bag. Hope this helps. All The Best – Justine Garlic Scapes “Scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic). Garlic Scapes, which only appear on the finest hardneck varieties, curl upwards as they grow, ultimately straighten, and then grow little seed-like bulbs. When the garlic scapes are still in full curl, they are tender and delicious.” Mary Jane Butters Scallion and Scape Frittata 3 Tbsp. olive oil 10 eggs 1 cup (1/2 lb) chopped cooked Kale ˝ cup grated Parmesan cheese 1 Tbsp. chopped parsley or basil ˝ cup finely chopped garlic scapes ˝ cup chopped scallions Salt and pepper to taste Preheat oven to 350degrees. In a large bowl, mix all ingredients except the oil, scapes, and scallions. Heat oil in a 10” ovenproof skillet on the stove. Add the scapes and scallions and sauté until tender on medium heat for about 5 minutes. Pour egg mixture in skillet with scapes and scallions and cook over low heat for 3 minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
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