After a couple week of unseasonably cold temperatures (lows in the single digits), we are now experiencing unseasonably warm/mild temperatures (lows in the 40’s). However, in Oklahoma the weather fluctuates so much that the term “unseasonable” ceases to have meaning. Today I took a peek under the row covers to see what had survived. The weeds – henbit, chickweed, and rye grass – were flourishing, of course. Small seedling of pak choi and mustard looked good; the larger plants were sadly burned, although most of them will pull through. The spinach looked good, and most surprisingly, the lettuce looked great (Amish Deer Tongue, especially).
Although it feels like I’m jumping the gun, it’s about time to start things for my spring garden. I’m going to start spinach in peat pellets again this year, and try the same with Swiss Chard and lettuce. I’m not going to do peppers, eggplant, and tomatoes.
Tonight we’re going to Barb & Mark’s for a dinner party. We’re taking a nice rustic loaf of bread Mike made, and I’ve made three spreads: Red pepper hummus, green pea “guacamole”, and herbed cheese. For the peacamole I started with this recipe, and then (of course!) made some substitutions.
- Fresh cilantro, not essential oil (I’ve never even heard of this before)
- 1 Tbsp lime juice
- 1 Tbsp pickled jalepenos
- Sesame seed tahini instead of almond butter
No, this post isn’t about landscaping with garlic : )
I have beau coup garlic this year – more than necessary – although people are always happy to take if off my hands. The bulbs are starting to form scapes, which will become the flower heads with bulbils, if you just leave them alone. However, Kim told me that she cuts them off and cooks ’em up, so I’ve decided I’m going to try that this year. When I let them make bulbils I end up with too many baby garlics reseeding in the garden. These garlic volunteers take at least 2 years to get to a good size (and are taking up space that could be growing other things), so I really ought to be more vicious about keeping the population under control. So anyway, here is a page that explains scapes and has some recipes, a scape page from Mother Earth News, and a great essay with recipes from the New York Times.
Hmmm…. I bet a scape and lettuce soup would be awesome. I’m also thinking of concocting:
- Scape & Avocado Spread
- Scape and Cheese Grits Souffle
- Scapes and Spicy Shrimp Stir Fry
- Cucumber, Mint, & Scape Raita
- Scape and (ground) Turkey Potstickers
All of these would go well with an Odell’s beer, wouldn’t they? : )
More garlic recipes, including scapes:
New York Times topic: garlic More than you probably want to know about garlic.
Green Garlic: the scape OK, you probably don’t have truffle butter sitting around, but you get the idea…
Mariquita Farm and Down on the Farm Recipes from CSA’s.
On a slightly sad note, I must report that the spinach has been harvested and removed. It was bolting also, and and has been replaced by 10 peppers, 6 eggplant, and one tomatillo (which will be plenty, believe me!). So far we’ve enjoyed spinach salad, spinach quesadillas, and an easy saute that Mike made up using olive oil, garlic, spinach, and a dash of basalmic vinegar.