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Garlic Scape Pesto

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Garlic Scape Pesto

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image Spring is here and that means we have chicken again! There is also lots of spring goodies that are only around for a very short time in the farmers markets like garlic scapes, flowering pea sprouts, just about anything flower I love, and also spring onions which taste good just cut in half and drizzled with oil, a sprinkle of salt and cooked for a couple minutes on the grill or under the broiler. I like mine to have a tiny bit of char on them.

I wanted to share a recipe I wrote for Garlic Scape Pesto, it goes well with roasted chicken, tossed in with a bowl of radishes, or right on top of some sunny side up eggs. Garlic Scapes are not as strong as garlic and have a nice tender texture like asparagus not to mention they just look really cool. Over on our Facebook page we will have a short video about how to butterfly a whole chicken and then use the garlic scape pesto to season it. Its really tasty and this way of cooking a chicken keeps the meat nice and moist. Seriously I have never had a chicken dry out when I cook it this way, its fool proof even for a novice like me. For a side salad I chopped up two bunches of spinach put them on top of a warm bowl of pearled couscous (about 2 cups cooked) and drizzled it with the fat and pain juices from the roasted chicken. Then I added 2 tablespoons of lemon juice, a sprinkle of salt and tossed it before I added fresh flowering pea sprouts to the top. All of the veggies and inspiration came from our friends at Whistling Train Farm in Kent.

 

Garlic Scape Pesto

10 Garlic Scapes chopped

1 Heaping cup of Fresh Basil chopped

1/2 cup pistachios

1/3 cup grated parmesan

2 teaspoons sea salt

1 cup of Olive Oil

 

Put all ingredients in food processor and blend until its a consistency you like. I like mine a little more on the course side so you can still see chunks of pistachios and scapes. I have been eating this pesto all week on everything and next up I am going to try to talk Farmer Matt into making his tasty pizza dough so we can have a pizza night with it!

 

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News both big, small, and in between

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News both big, small, and in between

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Farm Sign There are so many changes and things moving forward I'm not even sure where to start. What kept us up at night most was installing a new sprinkler irrigation system with the help of conservation district grants and after over a year of planning, applying for grants, and 6 weeks of 14 hour days it is finally done and passed inspection with flying colors. We needed to hire a little help once we got into the project and it was worth its weight in gold. This was a concern as our year was already financially burdened with all the infrastructure additions, but it proved to be the best thing we could have done. Farmers seem to talk about three things when they get together: weather, any animals lost, and how difficult it is to find good help.

Irrigation project

Irrigation is not the most exciting topic but the results we have already seen on the pasture have made it all worth it. The plan we designed utilizes tail water so as of now we aren't using the irrigation water we pay for every year which amounts to something like 8,000,000 gallons of snow melt. A huge Thank you to Mark Crowley of the Kittitas County Conservation District for helping us see the plan through logistically and taking a couple of his weekends to help us get the project done. We would probably still be working on it if it wasn't for him. The boys were also thrilled to have his son Wyatt here who has been a farm boy all his life helping his dad raise pigs and cattle. The boy knows his way around a farm and his confidence was inspiring for the boys and in many ways for me to see. We also need to thank our neighbor Cleatus and everyone at the National Conservation Resource Services office, especially Erin who worked some magic for us many times.

Eggs

Our first Farmers Market season has been successful, we sold out of our first two batches of broiler chickens and our pasture eggs seem to be sold before we have them. The Roslyn market is done for the season just as our ladies egg production is ramping up and we will soon have more pasture raised lamb and chicken available so we started looking for new farmers markets to try out in addition to our Ellensburg one. We didn't have high hopes for getting in to the Seattle markets so late in the year, but just this week we found out we will have a spot at the West Seattle Farmers Market starting in October. We are really excited about the West Seattle one because it is our old neighborhood and we have had so many people reaching out to us wondering when they could get some of our pasture raised goodness. I am really looking forward to seeing friends and familiar faces from my food co-op days.

Heriloom Tomatoes

We had a harder time selling our produce. Partly because there is so many people selling it at the markets but also on this side of the mountains they don't put as many regulations on who can sell at farmers markets. In some of the Seattle markets they actually require that you put signs up if you spray your produce with pesticides and they make it their mission to support small sustainable farms so you are less likely to see large conventional farms selling at the Seattle markets. While growing a market garden isn't our focus, we are dedicated to a sustainable local food system so we hope to influence our local farmers markets and community in the years to come. This experience also put us on the path of looking into getting Certified Naturally Grown. It's a grassroots movement of farmers who could no longer afford the cost of organic certification or all the paperwork and record keeping that went along with it once it became a national certification program. Certified Naturally Grown bases their guidelines on organic standards but they make it much more economical to obtain. For a small diversified farm like ours certifying our pastures, compost, garden, and each different kind of animal organic is not economically feasible. We are already transparent when it comes to our farming practices but this will hopefully spark more conversations with people who are unaware or want to learn more. We often tell people at our market booth that if it isn't healthy enough for our family we won't feed it to theirs.

Scottish Highland Cattle

Our biggest piece of news is that we are adding a herd of Scottish Highland Cattle to our farm. We read about a farm down in Southern California called Apricot Lane Farms with a similar farm model to ours but on a larger scale. They also focus on mixed species rotational grazing and utilize compost tea, apple cider vinegar, and full mineralization to keep their animals and pastures healthy. I was reading about them and their Scottish Highland herd that put us on a path to finding some for our own farm. They are a very gentle and docile breed, but the other important quality to us is that they browse and graze similar to our Icelandic Sheep. So in a few short weeks we will have three cow/calf pairs and two older heifers arriving at the farm. We will still keep our family dairy heifer, Love and the four steers we got from Pride and Joy dairy but the Highlands will be our giant leap into breeding our own cattle. It's exciting, terrifying, but most importantly it means we need more infrastructure as far as a wintering shelter and a place to corral them. For now though I will leave you with a beautiful quote from John Chester of Apricot Lane Farms  "You have to trust the magic is gonna happen when your heart's desire is in sync with your conscience. Never in a million years would I ever have been able to predict that simply watching animals eat grass would make my chest feel like it's going to explode." 1

Corn Tassel

1. Quote from The Stockman GrasssFarmer Volume 13 #9 "California Grass Farm Focuses on the Symbiotic Relationship of Mixed Species Grazing"

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