Archive for garlic scapes

Week 2; June 30, 2011


What’s in the box?

Full share:

herb pot

sweet peas (you can eat the whole pea, no shelling required)

strawberries

a cucumber or zucchini

radishes

green onions

lacinato (aka tuscan) kale

garlic scapes (the skinny, curly green things)

giant lettuce

Single Share:

herb pot

garlic scapes

green onions

radishes

lacinato kale

cucumber (or peas)

broccoli (or peas)

Notes on the box and Storage tips:

Peas are finally arriving!  We will have more in the coming weeks.  You can eat these guys whole and raw, or you can saute them until they are bright green in a little butter and add a sprinkle of salt.  They are best super fresh so I suggest eating them right away and not holding on to them.  Shouldn’t be a problem, right?  Half shares – if you didn’t get peas this week, you’ll get them next week.

Strawberries are still coming.  Hopefully we have another couple weeks.  It can be a challenge for us to find the balance between ripe and over ripe.  If your berries are looking super bright red, eat them right away!  This also shouldn’t be a problem, right?

Cukes and zukes are in the boxes in small quantities because they are from the green house.  Don’t worry, though.  We have plenty planted in the field which will be coming on later and in greater quantity.

Radishes should be topped and stored in the fridge.  Our drop site host, Melinda puts the topped radishes in a container of water in her fridge and said they stay nice and crisp for a really long time that way.  She likes to slice them thin and have them with butter on a baguette.  We’ve been enjoying them diced small and added as a seasonal replacement to celery in egg salad and pasta salad.  They add a nice crunch and a little spicy flavor.

Green Onions and Garlic Scapes can be paired together where you would use green onions.  Or you can substitute the scapes for green onions.  The garlic scape is the flowering part of the garlic plant.  We pull the scape off to enjoy before the garlic bulb is ready.  Pulling the scape off also helps the bulb size up more.  It’s win win.  The scapes can be made into a pesto, chopped and added to scrambled eggs or salads, or put into a vase and enjoyed for its beauty (before you eat it).  They can also be grilled or roasted whole till tender.  If you are intimidated by them you can keep them in your crisper drawer until you work up the courage to eat them, as they won’t go bad for a long time.

Lacinato Kale is great chopped and sautéed with garlic scapes as a side or added to mashed potatoes or macaroni and cheese.  It’s good in soup, too.

Lettuce should be stored in a plastic bag in the crisper.  Wash it before you eat it.  The dirt hides at the base between the leaves.  If you are eating the whole head at once (quite a feat) cut the base off and you’ll get rid of most of the dirt.  Give the leaves a good rinse.

If  your herb pot is getting over run with one type of herb (I’m lookin at you, thyme) snip off a good amount of that herb and cook with it.  Thyme is easy.  Snip off several sprigs and place them at the bottom of a baking dish with a little olive oil before you add your favorite protein to bake or roast.  Chicken, pork, fish, and tofu all taste great with this addition.  The leaves are very small and instead of spending a lot of time trying to get the little leaves off, it’s best to cook with the whole sprig and remove them before serving your dish.  Try putting whole sprigs into rice,  beans, or soup while cooking.

Recipes:

a link to a grilled salad recipe 

Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.

Herb vinegar

Put a generous amount of chopped chosen herb or herbs in a pint jar.  You can also do this with garlic scapes! Heat 2 cups of vinegar (wine, champagne, or cider) in a non-reactive pot until it just simmers.  Pour vinegar over herbs in jar and cover tightly.  Let jar set in a dark place for a couple of weeks.  Strain through a coffee filter into your chosen bottle.  For a nice touch, put a sprig of the herb into the bottle for decoration.  Herb vinegar is a great base for salad dressing and it can make a lovely gift.

Let’s check in with some of the vegetables on the farm 

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