We harvested our first variety of garlic this year: inchelium red garlic. Jesse built a beautiful rafter system from which we hung the garlic rather than laying it out in the shade house. We are hopeful that by drying it inside with fans, it will cure better and last longer.
We are hoping to take as much advantage of the rain as possible to work the soil and break down some of our clods. We are so grateful for any moisture that comes!
This week’s pick list:
Eggs
Onions
Garlic scapes
Scallions
Pac Choi
Spinach
Beets
Fennel
Lettuce
Kale
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
Kale Miso Pesto, from sfchronicle.com
2 cups fresh kale, rinsed (If you don't have kale, you can substitute another leafy green like arugula or spinach)
1 small handful fresh mint
½ cup nuts (pine nuts, almonds, walnuts, pistachios or cashews)
1 heaping tablespoon white miso
2 cloves garlic, peeled
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions: In a blender or food processor, combine the kale, basil, mint, nuts, miso and garlic and blend or process until smooth. With the machine running, add the olive oil. Add a bit of ice water as needed to achieve the proper consistency; it shouldn’t be too thick, but you don’t want it too runny, either.
Transfer to a bowl and season to taste with salt and pepper or a touch more miso. The pesto will keep in a lidded container, refrigerated, for a few days or can be frozen for up to a month (McNaughton freezes it in ice cube trays, then pops the cubes out and stores them in a ziptop freezer bag).