The chicks are almost 2 weeks old and they are busting out of their pen already. We will open up the dividers and give them the whole barn today. They are vigorous, healthy, and endlessly entertaining to watch.
We planted the potatoes and winter squash last week, two of the largest crops now in the ground. This is the last week of big plantings until the fall. We are now turning our focus to weeding and cultivating, as well as catching up on mowing and other projects.
This week's pick list:
- Bread
- Onions
- Green garlic
- Carrots
- Kale
- Lettuce
- Arugula
- Tatsoi
- Strawberries
Green Garlic Toasts, from nytimes.com
- Slices of crusty bread
- ½ cup unsalted butter (1 stick), softened
- ½ cup grated Parmesan
- 2 ½ tablespoons chopped young green garlic stalks, white and green parts
- 1 tablespoon minced chives
- ¼ teaspoon black pepper
- ¼ teaspoon fine sea salt, more to taste
- Large pinch red chile flakes
- 1 regular (not green) garlic clove, halved
Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.