News from Windflower Farm: Spinach-Feta Pizza with Garlic Scapes

It has become hot and dry here.  I imagine it is sweltering in the city.  We are back to irrigating around the clock.  We have two wells and two ponds, each with their own pumps, and two or three are running almost all the time.  Vegetables need an inch and a half of rain every week, whether or not Mother Nature provides.  We have been using a kind of drip tube perfected in the desert of the Middle East to deliver water to mulched crops, and sprinklers mounted on large, portable tripods on direct-seeded crops like beets and carrots.  We also use a big, self-retracting irrigation reel in our effort to keep up.  Cucumbers, squashes, tomatoes, peppers and corn are all quite happy with this warmth as long as we are able to provide them with sufficient water.  There isn’t a thing in this week’s share that hasn’t been irrigated at least three times.

This week you’ll have your choice between kohlrabi, turnip and radish.  In the greens department, you’ll receive spinach, bok choy, lettuce and your choice of kale or Swiss chard.  You’ll also get garlic scapes and a potted herb.  And those of you who have not had peas recently will get them.  Most of you who have fruit shares will get strawberries.  Please note that this list is based on my Friday afternoon field survey of what should be available for harvest on Monday or Wednesday morning.  Sometimes, on the close inspection that comes with harvest, it turns out that a crop is not yet ready, or that high temperatures have caused it to bolt, or that it has become buggy, and so we don’t send it.
Next week, among other items, you’ll be getting beets and beet greens, scallions, and more salad and cooking greens.  Next week’s fruit will probably be cherries.
Best wishes,
Ted
SPINACH-FETA PIZZA with GARLIC SCAPES
ADAPTED FROM THE NEW VEGETARIAN GRILL
1 lb. spinach; 2 tbs. olive oil; 2 tbs. minced garlic scapes; ½ cup freshly grated Parmesan cheese; 8 oz. feta cheese, crumbled; ½ large, sweet onion, thinly sliced.
Prepare pizza dough.  Steam the spinach until just wilted, about 3 minutes.  Squeeze the water out of the spinach and coarsely chop. Brush the baked pizza dough with olive oil.  Scatter the garlic over the crust.  Sprinkle with the Parmesan, spinach, feta and onion, in that order.  Bake at 400F until the toppings are hot and slightly browned, just a couple of minutes.  This can also be prepared without the pizza dough by heating the concoction in a glass dish in the oven.

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