I know, I know…it’s July. I meant to get this onto the blog in June…Really I did.
Sooooo, June was a quiet month here for us. And we enjoyed the heck out of it. Taking the time to read and even sneak in a nap every now and then.
I made a quick trip to Maine early in the month, but I can’t reveal the reason just yet. Stay tuned for a surprise. Don’t ya just love a tease? I stayed at the Hartstone Inn in Camden. Michael and Mary Jo have a beautiful inn which you can see on their website here. Michael added these charming, rustic kitchen garden beds this year at the back of the inn. I had a few questions on their construction and Michael answered them in his blog here. Just scroll down to the May 12th entry.
Two years ago, I planted a Delphinium elatum ‘Green Twist’ in one of the garden beds at the back of the house. Apparently it is VERY happy as this is a bouquet from this 6’ giant perennial. Actually, it is half of the flowers on the plant. Impressive! Just after I cut this bouquet, we had a flood of rain and the rest of the blooms broke their stalks from the weight of the water.
The Sergeantsville Farmers Market has started up again. Here's a shot of just part of it.
The first week I bought summer squash, baby lettuces, garlic scapes, radishes AND I found a resource for organic pork and chickens and fresh eggs from Blue Jingler Farm. Blue jingler is a type of native stone found along the banks of the Delaware River separating NJ and Pennsylvania. It rings like a bell when you strike it was a hammer, hence its name. The owners, Jack and Cheryl live a couple of miles from us. Pig rules in our house so I’ve ordered a half for the fall. The chickens are pasture raised in large, open shelters and the eggs are head and shoulders above store bought. Chickens, by nature, are omnivores. That is what lends richness and flavor to their eggs and why organic store bought eggs, which are usually the product of a vegetarian diet for the hens, are not as tasty. Also, a recent study from Tufts University found eggs from flocks allowed to forage were up to 1/3 lower in cholesterol naturally. Cool!
They were screaming hot and Chris LOVED them…the radishes, that is. I just served them up straight from their refrigerator hot tub - cold tub? - with a pile of kosher salt. Thankfully, the salt takes a bit of the bite out of them. I also found a tasty and addictive recipe for radish spread here. A mouthful of summer…
The vendor selling the garlic scapes gave me a recipe for garlic scape "pesto." He offered it as a sauce for meats or egg dishes. I used it over grilled squid with some pasta. Make this as thick or runny as desired for the application. I added ladels of pasta water to the pan when I was tossing everything together until I liked the consistency.
1 package of garlic scapes (about half a gallon size bag or 3 dozen scapes)
2 cloves garlic
handful of parsley leaves
handful of fresh basil leaves
2 t. kosher salt or to taste
whiz above in food processor to a reasonable mince. While motor running, add
half to 1 cup evoo
until consistency is what you like.
Fair Warning Escape Clause: THIS HAS AUTHORITY AND YOU WILL LOVE IT!!!!
You can see the bags of scapes in this picture...
Wendy’s mum and dad - “P” and “G” to their grandkids…no, I don‘t know why - have been visiting from England. We just call them Graham and Gwen. I must find out from Wendy how it comes to pass her father can deliver a most stirring grace before dinner - in LATIN! I felt really blessed! I volunteered to make the dessert for Katy when she and Michael had us all over for dinner. I decided on a fresh raspberry and blackberry tart with pastry cream and butter crust. The golden raspberries were a boon from the store and heavenly sweet. I just wish they had been organic, but that’s not going to happen at the local supermarket.