Thursday, June 23, 2011

Farm Share Week #3 - in which Mira makes (guess what?) more jam!

Good take this week - still the greenery of our cold wet spring, but that will soon change. And there were scapes! There will be pesto. Here's the mug shot of the goods:

4 scapes (i found more at market yesterday), head of lettuce, bunch of laticino kale, radishes, bok choi, 2 quarts ipm strawberries, and a pint of organic strawberries. The bread was lovely rye rolls.

What to do with the loot? The kids and I did eat that pint straight up, but I'm sitting here waiting for another batch of rhuberry jam to process, having licked a few spoons and spun around in the kitchen in full-on happy tummy dance. 4 half pints made, and just shy of a quart of strawberries frozen. I sliced a few strawberries to see how they do in the dehydrator. There's also 3 trays of last fall's cranapple sauce becoming fruit leather.

I have used my new Tattler Canning Lids for a few jars, with success. The lids are reusable, no-BPA plastic. Knowing that the traditional lids are single use, and are lined with BPA made me look for an alternative, and this is the best I could find. I don't love that they're plastic, but it seems a lesser evil. The only thing I really need to do is find rubber or silicon heat proof gloves - to ensure a good seal you have to tighten the metal band as soon as the jar comes out of the canner - we have pit mits, but they are cloth, and although I have a high tolerance for heat, the boiling water in the cloth mitt is burning my little fingers. So, friends, if I give you a jar of yummy goodness and it has a white plastic lid on it, it means 2 things. First, I hold you dear enough to share said yummy goodness. Secondly, I will hunt you down for that lid :)

Scape Pesto:
A large amount of scapes (10? 15? Eyeball it, find your inner Italian)
A large chunk of good grating cheese, like romano or parmesan - maybe a third of a wedge
A handful of pine nuts, or walnut
Salt & pepper, splash of good olive oil
Whirl in a food processor to make a paste. At this point you could freeze it, and add more olive oil upon thawing it, or add more oil until pesto is a smooth thick sauce. I love this with fresh pasta, or on crostini. You can also add basil for a more 'traditional' pesto. Just remember your garlic math if you plan to snuzzle a loved one - 2 people eating garlic equals no one bothered by garlic odor.

Nom nom. Next week is vacation on the Cape, so we'll miss a week. But upon our return, the berries will likely be a different variety, and the veggies a different hue.

Happy eating!
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