June 2nd Harvest...

June 2nd's anticipated harvest~

lettuce

pea shoots

flowering yukina savoy

Greens mix of mizuna, purple osaka, baby pac choy & spinach

spring onions

garlic scapes

oregano & dill

Green mix & pea shoots: See May 5th & May 12th harvest info.

Flowering yukina savoy:

It's not flowering in this picture....

Yukina savoy has dark, crispy cabbage-like leaves. It can withstand temperature which makes it very tasty in sauteed or wilted recipes! I've used it raw in slaws and salads. We planted the yukina under row cover to protect it as much as possible from flea beetle damage, and with the hot temperature rise over the last week it has now flowered, but no worries! It is excellent even with the tender flowering stock.... just treat it like the turnip shoots or broccoli raab.  

Wild garlic scapes:

Garlic scapes are the tender stems sent out by the plant to produce seed and boy are they delicious! These delicate scapes are from wild & domestic garlic here on the farm. They are so tender and are great added to anything!!!! To cook them, lightly saute or add them to soup stock or stir fry etc... 

Oregano:

A popular herb whose name means "mountain joy". Oregano contains oils, so naturally it's flavor is lost via high heat.  It retains its flavor better with hot dishes when added toward the end of cooking. (Just like tarragon and chervil). Heating too long results in bitterness.  Oregano's signature flavor is in many Italian, Mexican and Spanish dishes.

Creamy Yogurt Oregano Dip:

This would make a great sauce for falafel, hamburgers, or just crackers or vegetables as dip devices.

Ingredients:
1 Cup Plain Greek (strained) yogurt (see note below)
4 tablespoons chopped fresh oregano
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 spring onion, finely chopped
2 tablespoons snipped garlic scapes
1 quick dash of Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Mix all ingredients together. Cover and refrigerate to develop flavors, at least 2 hours. Serve as a thick sauce for lamb burgers, falafel, as a dip plate, etc.

*Greek Yogurt Note: it's a strained therefore thicker yogurt. You can make your own too: Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.

Grilled New Potatoes & Asparagus with Creamy Dill-Chervil Sauce Recipe:

Asparagus Ingredients:

New potatoes (cut in half ) & asparagus lightly coated with olive oil, salt & pepper to taste.

Dressing ingredients:1/2 cup sour cream
1 tablespoon fresh lemon juice, or more to taste
1-2 tablespoons water or broth
1 tablespoon whole-grain mustard
1 tablespoon snipped fresh chervil
1 tablespoon snipped fresh baby dill
1 tablespoon snipped  garlic scapes

1 teaspoon sugar *(always optional)

Preparation:

1. Whisk together all dressing ingredients in a medium bowl until smooth. Adjust with more lemon juice, water, or broth to achieve desired taste and consistency.
2.Grill new  potatoes on grill over medium high heat. Cook until potatoes are tender when pierced with fork, stirring potatoes occasionally. Around 50 minutes. Grill asparagus in a single layer 10–12 minutes (depending on thickness), or until tender and dark green.
3. Arrange grilled asparagus and potatoes on a serving dish and drizzle with dressing. Serve extra dressing on the side.