RECIPE: Raw Beet Salad from justbraise.com →
RECIPE: Fondant Fennel and Potatoes at... →
RECIPE: Firecracker Potato Salad at babble.com →
RECIPE: Red, White, & Blue Roast Potatoes at... →
RECIPE: Ginger Scallion Sauce from... →
Looks so good, and super versatile.
IN YOUR KITCHEN: sauteed garlic scapes
From Lauren: We LOVE garlic scapes! We usually just lightly stir fry them and eat ‘em all up. Maybe I’ll try growing my own now we have a garden, because usually we can’t get enough before they sell out around here.
RECIPE: Chicken with Garlic Scapes and Capers from... →
Several recipes if you click through. The chicken recipe was recommended by CSA member Sherry, who notes that slicing the chicken breast in half makes it easier.
RECIPE: White Bean and Garlic Scape Dip
This one comes from CSA member Laura: White Bean and Garlic Scape Dip 1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste (I used lots more) 1/2 teaspoon coarse sea salt, more to taste (I used much less salt) Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for drizzling. 1....
IN YOUR KITCHEN: garlic scape pizza crust
From Frog Bottom crew member Shannon: Greetings from the Frog Bottom farmin’ crew spokesperson for the evening! I couldn’t help but pass this delicious idea along after Katie made AMAZING pizza with Froggy Bottom produce toppings last night … GARLIC SCAPE PIZZA DOUGH!!! Nom nom nom. We had a little mini pizza that was almost like a garlic bread sticks from your favorite pseudo Italian...
IN YOUR KITCHEN: smoked scapes, potatoes, and pork
Jennifer writes: Love garlic scapes. A new “recipe” I tried at our Memorial Day cookout: chopped some Yukon Gold potatoes, onion, and scapes, tossed in olive oil and salt/pepper, then wrapped them in foil and put them in the smoker along with the pulled pork. Amazing!
RECIPES: lots of ideas for garlic scapes →
From our own blog! Garlic scapes have a pretty strong garlic flavor and can be used in any recipe that calls for garlic. Chop or mince them and throw them in a skillet with some olive oil or butter. Cook until they begin to soften, and then add more vegetables and cook until the vegetables are tender — perhaps diced beets or roughly chopped chard from this week’s share?? Scapes are delicious...
RECIPE: Green Soup (The Original)
This one also comes from our friend Stephanie. Not sure of the original source — please pass it along if you know it! Green Soup: The Original Serves 4-6 Ingredients * 1 bunch chard or spinach, (8 oz) * 1 bunch kale, (8 oz) * 4-5 green onions, sliced, white and green parts * 1/2 cup loosely packed cilantro * 1 tsp sea salt, plus more to taste * 1 medium Yukon Gold potato (5 oz) * 1 medium...
IN YOUR KITCHEN: kale for breakfast
Our friend and CSA host Stephanie writes: I love the Red Russian kale — honestly, I have been eating it for breakfast. Sauteed in a 12” skillet with 4-5 cloves crushed garlic, balsamic vinegar, olive oil, and whatever spices sound good that day.
RECIPE: White Bean Soup with Tomatoes and Greens... →
RECIPE: Savory Greens and Feta Pie from... →
IN YOUR KITCHEN: lots of ideas for greens
Eunice writes: I have an overflow of kale (or most greens) in my garden as I uhm … have like 45 sq ft of greens (kale, spinach, chard) for 2 people. I’ve made kale and potato soup, sauteed greens (olive oil, chili peppers, garlic) over polenta or grits with a fried egg and parmesan, polenta quiche-style with chard and mushrooms and gruyere, 5 minute greens (slice into thin strips...
IN YOUR KITCHEN: dressed up Thanksgiving kale!
Our friend and former CSA host Noell writes: For Thanksgiving I sauteed mixed greens and tossed them with pomegranate juice, dried cranberries, and pine nuts — they were awesome!
RECIPE: Chard, Onion, and Gruyère Panade from... →
This one takes a little while to bake up, but the ingredients and steps are simple as can be. One of the best examples we know of the whole being greater than the sum of its humble parts — in this case: chard, bread, onions, garlic, bread, cheese, broth, salt, water. SO GOOD.
RECIPE: Braised Winter Greens with Chickpeas,... →
Easy, delicious. Also tasty with other bean varieties.
RECIPE: Mark Bittman's Tomato Jam from nytimes.com →
From our friend Lee, who writes: My favorite is Mark Bittman’s tomato jam that ran in the NY Times in August 2008. Savory and sweet — I’ve yet to find someone who doesn’t love it!