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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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A year in the making

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A year in the making

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First Market day #2 We just reached two milestones, the first is our one year anniversary of moving onto our farm full time, right around summer solstice. The second, which felt like it might never happen, was setting up our very first farmers market stand. This farming venture has been in the works for two years but before we moved here it was mostly reading, researching, planning, dreaming, and doing the most we could with our little backyard garden plot, sassy brood of chickens, and a couple of beehives. Even years before we dared to dream of this giant leap into farming and out of the city it feels like we were taking hundreds of small steps towards this way of life. No matter how much we planned I don't think we could have prepared ourselves for how hard this would be to pull off with three little boys under five. Sometimes it feels like we aren't accomplishing anything but keeping our heads above water and others days like when we actually had dozens of starts, veggies, eggs, and chickens to bring to market it feels like we could accomplish anything we set our minds to.

Laying Hens

I now fully understand why most farms have several generations living together to make it all work. It takes a village to raise a child but it takes even more than that to not only get a farm off the ground, but keep it running from day to day. It's just us and the boys living here but we have been fortunate to have many friends, neighbors, and strangers lend a helping over the last year. Right now we have a regular volunteer who has been helping with animal care, gardening, and with bottle feeding the calves.

Kohlrabi and Radishes

There has been a couple days off here and there to go visit other farms and run farm errands. We are going to celebrate Independence day with a trip to the Gingko Petrified Forest, which we have been meaning to get around to for two years. So we are squeezing in some family time where we can. Our visit to Jubilee Farm in Carnation, Washington was a chance to take part in their discussion on Holistic Cattle Management but it was also nice to go back to one of the farms that inspired us on this path. It was really seeing a farm do it all, both animal husbandry and growing vegetables, on a large scale and how rich that relationship can be that made everything click for us. When you see the animals give back to the farm creating healthy soil and the soil giving back to the animals growing grass and veggies for them to eat it, you start to feel as if there really is no other way to farm.

Boys at Jubilee

That being said we need to slow down, take a beat this winter and really go over everything we learned and figure out what we are good at, what we can let go of, and what we want to try to push even further for the next season. We may never be as big as Jubilee Farm or some of the other farms we love so we need to figure out how best to use our time to be sustainable long term. Who knows, we might spend the winter remodeling what was once a hair salon on the farm into a commercial kitchen and come up with yet another farm/food dream that we just can't not try and take on.

Love #2

We brought a heifer calf home that we got from one of our favorite local farms and our son has decided to name her Love. It will be two years in the making before we see any gorgeous grass fed raw milk from her so Love seems just about right. This is a labor of love, not wealth or status, or even success in the short term. If half of what we do this year is successful and we can learn even a little bit from the other half we can finally breath a sigh of relief, sit back and enjoy the short days of winter.

Sheering day

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