Take Stalk
Our tomatoes are green around the shoulders, mason bees are dancing on the floppy borage blooms, sweet corn stands are popping up at the rate that Creeping Charlie is taking over cracks in the sidewalk and nasturtiums are a staple of nearly every meal. No denying that we have hit peak summer status.
Though we are still in our first year of growing at Thistle's Summit, all prior attempts at vegetable gardening pale in comparison to the bounty that we have seen consistently since Memorial Day weekend. First came the radishes, pink and plump; then the salad mix, complete with Ash's signature edible flowers in every color of the rainbow to match our rainbow porch.
Because we are a small operation, with big visions for expansion, we want to savor everything possible from the fruits of our labor. Here are few tips to use all of what you produce or buy from your friendly farmer, and to give your palate a foray into the unusual.
-Cut off the tops of your carrots before you pop them in the fridge, store them separately to avoid mushy carrots. Use the tops in place of parsley in any recipe. particularly nice tossed with oranges, red onion and feta. Serve with bubbly wine.
-Use your radish tops to make killer pesto. We are dedicated to cooking with what is available on the property, we serve tons of off the wall pesto's at Thistle's Summit (garlic mustard, and chickweed to name a few), and radish top might just be our favorite.
Marti's Signature Radish Top Pesto
3 cups radish tops
3 cloves of garlic
1/4 c. shelled pistachios (optional)
1/3 c. hard nutty cheese
handful of cilantro
1 lemon- juiced
1/4 c. olive oil
salt + pepper
-Add everything to a blender or food processor, except the oil and salt + pepper. Stream in oil gradually while it blends. Season to taste. Keeps a few weeks in the fridge or 3 months in the freezer.
-Save the ribs from kale and statute them until slightly charred. Delicious in salads or served as an appetizer, wrapped in prosciutto.
How do you use summers bounty? We can’t wait to hear.