Summer Share #3, 2016
My Fine Homestead Newsletter
6/15/ 2016
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Veggie Spotlight Garlic Scapes
  4. Recipe - Kale Chips
  5. On The Farm . . .
Aidan's & Liam's ducks.
1EOW Shares this week = The Office Market, APT, First Business. 

2. Bike the Barns - FairShare's annual Partnershares fundraisers are happening soon!
  • Bike the Barns Driftless - Sunday 6/26
  • Bike the Barn - Sunday, 9/18

3. Annual Farm Party is July 31.

4. ??? Questions ??? 
In Your Box  - Full Share

Asparagus - from Spring Run Farm= 1 bunch
Radishes- variety= 1 bunch
Mesclun- 1/2 lbThis mix has a little bit of everything - such as, red & green lettuces, kale, beet leaves, swiss chard, tatsoi, arugula, and mustard greens.
Swiss Chard- 1 bunch
Kale- Toscano or Dinosaur- 1 bunch
Sugar Snap Peas- 1/2 lb, pod is edible
Garlic Scapes- the edible stalk & flower bud of garlic plants= 1 lg bunch Cut-off the small bulb before preparing. Here are some recipe ideas for scapes and here are some more. Our favorite way to prepare them is to steam for 6-8 minutes and serve with butter - Mmmm! Store in fridge in a damp cloth or loosely closed plastic bag.
In Your Box - 1/2 Share

Radishes- variety
Mesclun-This mix has a little bit of everything - such as, red & green lettuces, kale, beet leaves, swiss chard, tatsoi, arugula, and mustard greens.
Pac Choi- See Vegetable Spotlight in the June 8 newsletter.
Garlic Scapes- the edible stalk & flower bud of garlic plants= oth or loosely closed plastic bag.

Coming soon to your box:
 kohlrabi, baby carrots, beets - really they are coming! Probably next week.
Vegetable Spotlight  - Garlic Scapes

 Garlic Scapes in the field
Aidan and I found a few trendy ways to accessorize with garlic scapes. They can be used as bracelets, bull horns, or even earrings.
A garlic scape is the flower stem that hardneck garlic sends up in the summer, to form seed. It is rather firm and green, ending in a seed case with a pointed tail or "whisker."

The stem and seed case are edible, the tough tail is not. Rocambole garlic, a type of hardneck garlic, has scapes that form a fanciful loop before straightening out to bloom. The variety we grow, Music, is a rocambole type. While there is some debate over whether it is necessary or not, farmers pull or cut the scape so that the plants will put all their energy into the bulbs.

Garlic scapes pureed in a food processor are wonderful used raw or in a pesto sauce, or in various dips. Or cut them into pieces an inch or two long and add to stir-fries. or combine with other summer vegetables. Steam for 6-8 minutes and serve with butter for a quick easy side dish. Roasted in the oven in butter or olive oil, they become soft, slightly chewy, and caramelized, with a mild garlicky taste. Grilled, they are splendid. For more ideas and recipes visit  here and  here  .

As you can see - they are many ways to eat these seasonal treats. We hope you enjoy them!

Crispy Roasted Kale
(Farm Fresh and Fast)

1 bunch kale, cut into bite-size pieces
Olive Oil
Salt and ground black pepper to taste

Preheat oven to 400 F. Place kale in a large bowl and drizzle with olive oil. Using your hands, rub the oil into the leaves so that all the pieces are evenly coated. Sprinkle with salt and pepper, toss, and transfer to a baking sheet or roasting pan, spreading evenly in a single layer.

Roast until crispy, 8-10 minutes (they will continue to crisp a bit after you remove them from the oven). The leaves will begin to brown as they are roasting, and they can easily burn, so check them often. Serve after cooling or store in an airtight container.

* Stacey's note - the dinosaur kale seems to crisp faster than other types so I check after 6 minutes.

On the Farm . . .
All the rain lately has made hand weeding very satisfying. A gentle pull and out it comes - roots and all! I feel a little like I'm banishing our perceived evil archenemies. (I know, I know - they will be back with a vengence!)

Last week Emily, a new workshare member, come out from Madison for her first workday of the season. (Of course, it was the hottest day of the year so far.)

She joined Bill, my sister Nicole, my niece Cecelia and me harvesting, washing, and packing radishes, pac choi, green onions, and greens -stopping only for a lunch break and to visit the goats and kittens with Marlee. We also transplanted eggplant into the recently emptied seed-starting greenhouse. And there was plenty of time to weed the peas too. It was a very productive day!

Emily's visit gives me a chance to acknowledge those that help Bill and I throughout the busy summer season and throughout the year. Both sides of our family are very supportive. They come to help at different times of the year - spreading compost, seeding, planting, weeding. Nicole, Cecelia, my mother, Deniece, and my dear friend Jennifer are weekly contributors. And our children help in more ways than I can list - many times willingly, sometimes begrudgingly. And now we have Emily also. It's a rockstar team!

We can't image growing all this food without them. In fact, we probably couldn't. We think of My Fine Homestead as a community and our workshare contributors, both continuing and new, are a valuable and necessary part of that community. Thank you Nicole, Cecelia, Jennifer, Deniece, Emily, Liam, Aidan, Marlee as well as the rest of our  families. We are grateful for your contributions.

So . . . if you have a hankering to spend time on the farm, we always have tasks available and encourage you to come out even if it's only for a couple hours! Our place is not fancy and certainly not perfect. But it is real.

There are real animals, real people, and real tasks that need to get done. (Some will - some will wait for a different day.) Along the way will be some dirt, maybe a few insects, and lots of sweat but also stories, laughs, an experience with a kitten (or a goat, horse, chicken, rabbit, duck, or cow - you pick!) the satisfaction of a job well-done, and often something tasty to eat.

      "Grazing" chickens and our version of "The Three Bill Goats Gruff"heading to the greener pastures!
We personally feel enriched by this shared work. And let's face it, sometimes Bill and I get a little sick of each other!

Please consider yourself invited to come out and spend some time with us - on your farm. 

Have a great week,


  The queen bee on a bee frame. This year's hives are strong and promise abundant honey in the fall.
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