Let it rain, let it rain, let it rain!

“Oh, the weather outside is frightful, and Farmer Georgie is feeling delightful…
Let it rain, let it rain, let it rain.”
Yes folks, 30 some days of record no rainfall and farmers start getting a little crazy. Tourists might like all that sunshine, but farmers, ESPECIALLY PAC NW FARMERS, well we count on a few grey and wet days, at least in the spring! Hearing that rain start last night was beautiful music to my ears! It’s still not enough, and I’ve got sprinklers going 24-7 in the bean patch (about 1/3 of my crop didn’t come up, just sitting in the soil where I planted, waiting for a little moisture!). But it’s a start!
So, we’ll hope for a nice sunny and pleasant day for market tomorrow, but if it is raining???? We won’t too sad and rain, or shine, we’ll be out selling food no matter what because its picked, packed and ready to go!
So coming tomorrow, rain or shine to the Bayview and Coupeville farmer’s markets –
Willowood Farm
– MIXED NEW POTATOES!!!! These are the true new taters (i.e., so tender, their skin is not cured). Amazingly sweet.
– Head lettuce (some more huge ones, and the first of some gorgeous new plantings)
– Broccoli
– Swiss Chard
– Kale – several kinds
– Salad Turnips – red and white
– Chioggia beet thinnings
– Huge kohlrabi
– Walla Walla Salad Onions
– Red torpedo onions with greens
– Fresh turban type garlic
– Garlic scapes (see recipe below)
– Green spinach bunches

From Prairie Bottom Farm
– Red beets w/ greens
– Carrot bunches
– Bulb fennel
– Green onions
– Some peas!
– Head lettuce
– Red Chard
– And more that I’m forgetting…

Also, I wanted to list the pickled garlic scape recipe, courtesy of Chef Joe Scott at the Oystercatcher in Coupeville. Everyone RAVES about this recipe so here goes (and we are offering a great quantity deal on scapes tomorrow!):

Quick Garlic Scape Pickles
• Garlic scapes, however many you want to pickle, chopped into 1 inch pieces
• Champagne vinegar (or white wine vinegar)
• Rice Vinegar
• Dash of salt
• Sugar to taste
• Pinch of whole fennel seed
You will need equal parts of the vinegar, how much depends on how much you are going to pickle. Chop garlic and pack clean mason jars. Boil equal parts of both vinegars, add sugar and salt to taste. Sugar should balance the acidity of the vinegar. How sweet – versus tart – you make it is a personal preference depending on how you like your pickles. When boiling, pour over scapes. Add a pinch of whole fennel seed. Seal lid. These pickles are ready in 4 hours. If you prefer to keep the scape whole (which gives you a very cool shape on a plate), you should plan to let the pickles sit for at least a week (or more) so they absorb the pickling juices. By chopping the scapes you provide more surface area to absorb the pickling juices quickly.

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