New and old members alike have probably been a little stumped with the komatsuna. If you’re still not sure what I’m talking about it’s the vegetable member Lisa Markley is holding in the photo. A type of mustard green, it is what we use as a celery substitute here on the farm. Good in a stir fry, it also goes well in any salad, especially egg and potato salads.
Summer Savory
If the summer savory in your share is still around you’re in luck. As the summer crops come in, you’ll have lots of uses for it. The recipe below is a perfect example. Add some garlic bread and this dish is as good as pizza. Some dried oregano and red pepper flakes are good additions.
Summer Squash with Shells
- 2 tbsp olive oil
- 2 medium spring onions, sliced thin
- 3 garlic scapes, chopped fine
- 2 medium or 4 small summer squash, cut into bite size pieces
- 2 tbsp fresh summer savory, chopped
- 16 oz tomato sauce
- grated parmesan cheese
- ½ cup tomato sauce
- shell macaroni
Sauté the onions and garlic scapes in the olive oil over medium-high heat for 2 to 3 minutes. Add the squash and summer savory and cook for 2 to 3 minutes more. Add tomato sauce, bring to boil, then turn heat to medium-low and simmer for 10 minutes.
Serve this over the shells and top with a generous portion of cheese. You can also simply mix the sauce, shells and cheese together in a pan.
Sun Tea
When the sun is strong is a great time to make a regular batch of sun tea. We make it different ways, depending on what we have on hand. Lots of late spring and summer herbs are available from the farm or our garden, including mint, bergamot and hyssop. We also get to put the tea in a very hot greenhouse to steep, a real luxury. The tea recipe below we tried for the first time today, and found it made a very refreshing drink. We hope to have a little bit of dried chamomile flowers in the herb box in the coming weeks.
To a large clear glass jar add 6 cups of water, 2 large sprigs of mint, (lightly crushed in your hand), 2 tbsp dried chamomile flowers (or 2 tea bags), 2 tbsp coarsely grated ginger and 1 tsp honey. Place the jar in direct sunlight for 6 to 12 hours. Strain, chill and serve.
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