Week #9, 2026

• New potatoes 

• Kohlrabi or broccoli

• Lettuce

• Onions

• Green onions

• Greens (chard, kale or collards)

• Herb (mint, parsley, thyme, cilantro or dill)

• Sugar snap peas!! Natures candy

• Zucchini 

• carrots or beets

• Garlic scapes (the flower of the garlic before it bulbs

It is going to be very hot today so I will not spend much time here at the computer but rather go out and harvest. We have had great helpers show up to rescue us from the interminable peas. They are winding down and there will be less next week and then they will be gone until next year. The beans are finally climbing their trellis’. I planted them out in early May and honestly they took 3 weeks just to recover from the shock. I keep planting more and more in hopes of a bumper crop but alas they are just poking along. The cucumbers are starting to climb a bit unwillingly but they are covered in flowers which makes us hopeful that they will be in your baskets in 1-2 weeks. I will plant out more as we take out the peas.

There feels like more work than two people can handle as weeding and watering takes so much time. As crops settle in and begin to take off hopefully that will shift. I am already seeding fall broccoli and cauliflower and some of the over wintering varieties and next week on to radicchio. With the hot weather seedlings need to be watered twice a day as well as many potted plants I have all around dry out quickly. Newly planted beds need to have extra hand watering and so goes the day moving from one item to the next. I guess it is lucky it is still light enough to work outside at 9:00 p.m.

Golden Scallion Buns

FOR THE BUNS

• ½ cup/130 grams whole milk

• 3 tablespoons sugar

• 1 (¼-ounce) packet active dry yeast (7 grams; 2 ¼ teaspoons)

• 2 ⅓ cups/303 grams all-purpose flour, plus more for rolling

• 1 teaspoon fine salt

• 3 tablespoons cold unsalted butter, cut into cubes, plus more for the bowl

• 1 large egg

• White sesame seeds, for sprinkling

FOR THE SCALLIONS

• ¼ cup/60 grams grapeseed or canola oil

• 2 bunches scallions, trimmed, thick ones halved lengthwise, very thinly sliced

• 1 teaspoon fine salt

1.    Step 1

Make the buns: Heat the milk until lukewarm to the touch (over low heat in a saucepan or for 30 seconds in the microwave). Stir in the sugar to dissolve, then stir in the yeast. Let stand until foamy, about 5 minutes.

2.    Step 2

Meanwhile, mix the flour and salt in the bowl of a stand mixer. Add butter and beat on low with the paddle until crumbs form. Make a well in the center and add the foamy milk and the egg. Beat with the paddle on low until a shaggy dough forms. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, 10 to 15 minutes, scraping the bowl and hook occasionally. The dough will be a bit sticky.

3.    Step 3

Butter a large bowl and scrape the dough into it. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 ½ hours.

4.    Step 4

Meanwhile, prepare the scallions: Heat the oil in a small saucepan over medium-high until shimmering and almost smoking, about 5 minutes. Remove from heat, then add the scallions and salt carefully (they’ll splatter). Stir well. Let stand while the dough rises.

5.    Step 5

Roll the dough: Gently press down on the dough in the bowl to deflate it. Turn it out onto a lightly floured surface. Using a lightly floured rolling pin, roll it into a rectangle 20 inches wide and 12 inches long, with the wide side facing you. It will be a scant ¼ inch thick. Use a spoon to scoop the scallions onto the dough, reserving any excess oil. Spread the scallions to the bottom and side edges and leave an inch rim at the top. Line a rimmed baking sheet with parchment paper.

6.    Step 6

Shape the dough: Starting from the edge closest to you, roll the dough up in a loose spiral. Pinch the long seam to seal. Using a serrated knife, cut the roll with a sawing motion into 12 even pieces. Place them cut side up on the prepared sheet, spacing evenly apart.

7.    Step 7

Using your fingertips, gently pull the dough layers apart a bit and if the end is coming unraveled, tuck it under the spiral. Sprinkle the rolls generously with sesame seeds. Cover loosely with the clean kitchen towel and let stand in a warm place for 20 minutes or cover the pan with greased plastic wrap and refrigerate overnight.

8.    Step 8

Heat oven to 375 degrees while the spirals proof. (If the buns have been refrigerated overnight, let them sit at room temperature until they’re room temperature and puffed.)

9.    Step 9

Bake until golden brown, about 20 minutes. Immediately after they come out of the oven, brush them with the reserved scallion oil. Serve hot or warm.

Scallion Pancakes

Yield:4 cakes

• 2 cups/270 grams all-purpose flour, plus more as needed

• ¾ teaspoon granulated sugar

• ⅔ cup/160 grams boiling water

• ¼ cup/60 grams cold water, plus more as needed

• 2 teaspoons toasted sesame oil

• Kosher salt

• ⅓ cup/26 grams finely minced scallions, patted completely dry

• ⅔ cup/144 grams vegetable oil, or as needed

1. Step 1

In a medium heatproof bowl, stir together the flour and sugar. Pour in the boiling water, quickly mixing everything together with a wooden spoon until the flour absorbs all the water. It will look a bit dry and flaky. Stir in the cold water. A dough should form and begin to pull away from the side of the bowl. If needed, add more cold water a teaspoon at a time. The dough should not be sticky, but dry to the touch.

2. Step 2

Dust a work surface with flour. Remove the dough from the bowl and knead until the dough is smooth and elastic, adding more flour if necessary, 3 to 5 minutes. Lightly cover the dough with a clean damp cloth or plastic bag and let it rest for 1 hour.

3. Step 3

Redust the work surface with flour and knead the rested dough for a few minutes, or until it is smooth. Divide the dough into four equal pieces and roll into balls. Cover three of them with the damp cloth or plastic, then use a floured rolling pin to roll the fourth into a 7-inch round. Cover the round with the damp cloth or plastic, then roll out the remaining three pieces, keeping any unused dough well covered while you work.

4. Step 4

Brush each round very lightly with the sesame oil and sprinkle each with ¼ teaspoon salt and a quarter of the minced scallions. Tightly roll each circle into a fat rope, then tightly coil each rope so that it looks like a snail’s shell, pinching the end of the rope into the bun so that it seals. Cover the rounds with the damp cloth or plastic wrap, and let them rest for 15 to 20 minutes.

5. Step 5

Redust your work surface with flour and roll each cake out with a floured rolling pin into a 7-inch round. Set aside to fry when the oil is ready. Or, refrigerate in an airtight container dusted with flour for up to 1 day. Let the chilled dough sit at room temperature for a few minutes before frying. You can also stack the rolled dough between parchment paper, wrap tightly in plastic, seal in a resealable plastic freezer bag and freeze for a few weeks. Unwrap and let them come to room temperature, about 15 minutes, before you fry them.

6. Step 6

Line a plate or baking sheet with paper towels. Heat the oil in a 14-inch flat-bottomed wok over medium until it is hot but not smoking. Working carefully, as the oil will spatter, add a scallion cake to the bottom of the pan using a metal spatula or tongs, and let it fry until golden brown on the bottom, just a minute or two. Carefully flip the cake over and fry until the other side is golden brown, 30 seconds to 1 minute more. As it fries, adjust the heat to maintain a steady sizzle and lightly press the center of the cake with a metal spatula to make sure the center is cooked through, being careful of oil spatters. Alternatively, heat 1 tablespoon oil in a large skillet over medium-high and pan-fry a round of dough until golden brown and cooked through, about 4 minutes. When the cake is done, transfer it to the paper towels and fry the three remaining cakes, adding 1 tablespoon oil per cake if pan-frying.

7. Step 7

Sprinkle the scallion cakes with a little more salt, cut them into 6 to 8 wedges, and serve them immediately.

Zucchini And Orzo salad

Yield:4 to 6 servings

• Kosher salt (such as Diamond Crystal)

• 1 cup green or brown lentils

• 1 cup orzo

• ½ cup extra-virgin olive oil

• ¼ cup lemon juice (from 2 lemons)

• ¼ cup sliced pickled pepperoncini (about 6 to 8 peppers)

• Black pepper

• 1 pound zucchini or summer squash, or a combination, preferably small to medium, trimmed

• ⅔ cup raw pistachios or walnuts, coarsely chopped

• 3 scallions, thinly sliced

• 1 cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix

1.    Step 1

Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

2.    Step 2

 stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.

3.    Step 3

Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

Zucchini Panzella

Yield:4 servings

• 3 medium zucchini (about 1 pound), trimmed

• Kosher salt (Diamond Crystal) and black pepper

• 2 packed cups (½-inch) cubes of dense, chewy, day-old bread (5 ounces), such as sourdough

• 4 tablespoons olive oil

• 1 bunch scallions, thinly sliced at an angle (about 2 cups)

• 1 teaspoon dried oregano

• 1 tablespoon plus 2 teaspoons maple syrup

• 1 large garlic clove, finely grated

• 1 tablespoon plus 1 teaspoon rice vinegar

• 2 teaspoons Dijon mustard

• ½ cup Castelvetrano or other green olives, pitted and torn into halves

• 1 packed cup fresh flat-leaf parsley leaves and tender stems

·        Step 1

Slice 1 zucchini crosswise into ¼-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.

·        Step 2

While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and ½ teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.

·        Step 3

Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.

·        Step 4

In a large bowl, whisk together the garlic, vinegar, mustard and ½ teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and ½ teaspoon oregano.

·        Step 5

Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.

5 from 26 votes

Stir Fried Garlic Scapes

Try this simple recipe for stir fried garlic scapes! These are thin, curly, green stems that grow from garlic bulbs and taste delicious sauteed with a sweet & savory Asian sauce! 

Prep Time5minutes mins

Cook Time5minutes mins

Total Time10minutes mins

Course: Side Dish

Cuisine: Asian, Chinese, Korean

Servings: 4

Calories: 178kcal

Author: Jamie

Ingredients

·        2½ cups garlic scapes - cut into 2 inch long pieces

·        1 Tablespoon avocado oil

Sauce Ingredients

·        4 teaspoons low sodium soy sauce

·        2 teaspoon rice wine vinegar

·        2 teaspoon brown sugar - packed brown sugar

·        ½ teaspoon Korean red pepper flakes

·        ½ teaspoon toasted white sesame seeds

Instructions

1.                Mix all the ingredients together for the sauce and set it aside.

2.                Heat a pan over medium high heat and add the oil. Wait until the pan gets hot and then saute the garlic scapes until it turns a bright green color. After about 4 to 5 minutes, taste one to see if it's tender enough to bite through. It should still have a crunchy texture. Depending on how thick the stems are, you may need to saute them some more. 

3.                Once the stems are cooked through, add the sauce and stir fry it together for one minute or until the sauce coats the garlic scapes. Serve immediately.