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Our vegetables are doing well and the corn is coming along. 3 weeks ago this drought has caused us to break out 2300 feet of hose in order to keep the crops watered which is no small task, it takes many hours to water one section of crop. I have been focusing on the squash, cukes, tomatoes, beans, chard and kale. We have lost a small part of our corn crops due to no water. Unfortunately, it almost impossible to water corn with a hose. We are working hard to save the funds to put irrigation in place and the struggle is real. Not enough water means not enough crops and that means not enough money to invest in our farm in that magnitude, it will happen one day, so thankful I have a lot of hoses.

rmf

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This is a very busy week hand weeding the beets, and several other crops that our cultivator can’t reach. We are still cutting Garlic Scapes. If you haven’t tried them now is the time, delicious cut up like chives, pesto, sauteed.

Scapes are only available for a few weeks every year. Our stand also has big beautiful heads of Romaine lettuce, Rhubarb, Kale, and soon we will be picking the Swiss Chard.

b4nafter

As always, the honor system at the stand is in place for the next few weeks. Make sure to bring plenty of ones and fives, checks accepted with your phone number.

3veg
Our Farm Stand Opens This Saturday 6/11 With Our Own Romaine Lettuce, Rhubarb and Garlic Scapes!

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If you have not tried garlic scapes then this is the time to do it. Garlic Scapes make a great pesto to use on chicken, fish or eggs!  If you have a recipe for garlic scapes please share it with us.

Here is our favorite pesto recipe.

GARLIC SCAPE AND ALMOND PESTO (Almonds optional)
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor (or use a blender or a mortar and pestle). Whirl to chop and blend all the ingredients and then add the remainder of the oil and if you want add more cheese. If you like the texture as it is, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

Enjoy the local taste of Rushmore Farm and come visit us. The stand will be open and operating on the honor system right now if we are not there. We accept checks and cash.

We are happy to say that we have increased the size of the garlic crop this year. 15,000 cloves!  IMG_2120The flavor of our fresh locally grown garlic is amazing . Nothing like the dry imported bulbs you find in the grocery store. We think it is because of the soil. Like our corn, the garlic has a very pleasing uniqueness to the flavor.  Follow Facebook to find out  when the garlic is available and other important farm news.