Title
Irrigation and weeding. Weeding and irrigation. That’s been the
story of this past week according to Courtney, our new intern this year.
We had been fully expecting rain last Thursday. The forecast said there
was a 70% chance, and so Henry planted all day Thursday in anticipation.
But those seeds had to be coaxed by the water in the drip tape to start
their root's journey down, and their stem's journey up. All this week
it’s been in the mid-90s, and we are now looking longingly to this
evening, when there is, again, a 70% chance of rain . . . .
But we can’t wait passively while the vegetables suffer, so Henry
and the interns hauled out the miles and miles of drip tape last week.
They hooked it all up to the big hose that runs up the hill to the well,
and now the tape is slow-dripping precious water onto the lettuces and
broccoli, beets and carrots, and new seedlings of all sorts. They are
drinking up water that fell to earth millennia ago, filtered down through
hundreds of feet of soil and gravel and rock into our deep aquifer. That
ancient water will be part of your melons, your beets and carrots . .
. part of you. There is a cost of course, and it is the cost of Henry’s
sleep. He’s waking every 3 hours to move the drip tape to thirsty
new rows. That walk, over a mile each time (some 6000 feet of drip tape)
can take anywhere from 45 to 90 minutes, depending on how far over in
the field he has to move the tape.
But there is always the silver lining. The dry weather means the weeds
are not growing as fast as before. Somehow things always even out. (But
we are still looking forward to seeing some rain this week.)
Chicken With Garlic Scapes & Capers
2 whole chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken breasts. In
a large heavy skillet heat 1 Tb. of butter and the oil over medium high
heat. Saute chicken until cooked through. Season with salt & pepper.
Transfer chicken to a platter and keep warm. Pour off fat from skillet
and add the remaining butter, the wine, lemon juice, scapes and bring
mixture to a boil. Stir in capers and salt & pepper to taste. Spoon
sauce over chicken.
hicken With Garlic Scapes & Capers
2 whole chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken breasts. In
a large heavy skillet heat 1 Tb. of butter and the oil over medium high
heat. Saute chicken until cooked through. Season with salt & pepper.
Transfer chicken to a platter and keep warm. Pour off fat from skillet
and add the remaining butter, the wine, lemon juice, scapes and bring
mixture to a boil. Stir in capers and salt & pepper to taste. Spoon
sauce over chicken.
)