Posts Tagged ‘garlic scapes’

CSA Share for 2013 Week Three

Beets this week! Some new members may not be familiar with preparing beets, but it’s worth the effort to learn; beets are tasty and good for you.   In our share this week:

  • beets
  • collards
  • kale
  • summer squash/zucchini
  • garlic scapes extras

Take a look at this New York Times blog post with the great title Beet Recipes Even A Beet Hater Can Love.  However, my favorite recipe is still My Sister’s Beet Salad.  For a nice introduction to collards, check out my post from last year.

(Image courtesy of www.FreeDigitalPhotos.net)

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CSA Share for 2013 Week Two

Grain and Greens Salad Wrap

It has just been so hot and humid around here that I really don’t want to turn on my oven at all or stand over my stove too long.  With this week’s pickup, we don’t have to and we can eat well without heating up our kitchens.  In our share this week:

  • spinach
  • lettuce
  • Winterbor kale
  • summer squash and zucchini
  • garlic scapes

Go to one of my old posts and try a  Grains and Greens Salad Wrap (pictured above) as it’s a good recipe for this hot weather.  And don’t forget to pick your own strawberries someplace this week or weekend since strawberry season will come to an end before you know it!

Another tortilla idea is to make garlic scape pesto, spread it on a wrap, add a little feta and some chopped dates or figs, then bake for just a bit (about 5 minutes at 400 degrees).  Roll it up and you’ve got a healthy portable snack.  I hope you took a lot of those garlic scapes; if you can’t get to them (even though they last a long time), just dice them up, put them in a freezer bag, and use a little at a time all winter long.  And, a note on the pesto: traditional pesto recipes call for pine nuts, but I always use walnuts instead which are cheaper and easier to find.

CSA Share for 2013 Week One

happy fruit faceOh happy day indeed!  What a beautiful day for the first pickup of the season.  The farm looks great and I love seeing the steadfast, serene veggie fields once again, but this year there’s even more life in the air due to all the new pigs, sheep, and cows.  What fun!

Our farmers say it has been a tough growing season so far, but they are masters at rolling with the weather and making it all work out.  In our share this week:

  • giant bunch of kale
  • garlic scapes
  • summer squash and zucchini

This Kale Salad recipe is similar to the one Farmer Anne talked about in this week’s newsletter.  I made it today, but first steamed the whole bunch of kale to mellow it a bit, then mixed in everything else.  Make a big bunch and have it for the next few days.  You could also wrap it up in a wrap, put it atop pizza, or have it over brown rice.   For an Asian twist, try this Soy-Sesame Kale recipe.  Sites such as allrecipesepicurious, or tastespotting are great to explore for more ideas.

For a quick, tasty dish that won’t heat up the kitchen too much, bake the summer squash as I described in a post from a few years ago.  The garlic scapes can be used just like garlic cloves, and do try making the garlic pesto Anne mentioned this week.  Also, explore this blog’s past posts from similar months of previous years for more ideas.

BE SURE to check out our farm’s redesigned website and new Facebook page!  Farmer Mike’s Facebook updates make me feel even more connected to the food I and my family eats, and helps me to remember and appreciate the planning, work, and experience that goes into growing our veggies.  Thank you to our farmers and their helpers!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week One

It’s our first veggie pickup for the 2012 season, and what a pickup it is!  I’ve never seen so many veggies for Week One.  Also, our farmer showed me the cherry tomato plants that have so many green tomatoes growing…already!  In our share this week:

  • red Russian kale
  • spinach
  • lettuce
  • mizuna
  • radishes
  • garlic scapes
  • eggs

Now that is a nice assortment of greens.  There are all sorts of recipes for these greens, ranging from simple to complicated, but the best way to enjoy them this early in the year is to just make a salad.  That’s it.  After a whole winter of no fresh farm greens, just…make…a salad.  Try this nice, light salad dressing recipe; search sites such as allrecipes, epicurious, or tastespotting; or, as advised by our farmer, check out some dressing recipes from one of our farm’s vintage 2010 newsletters (these newsletters only get better with age :-)).

(Image courtesy of www.FreeDigitalPhotos.net)

Chinese Broccoli and Chicken

This recipe is a combination of a few recipes I’ve used over the years.  It’s great if you have a lot of broccoli to use up.  Use both the broccoli florets and stalks; just peel and chop the stalks.  It’s ideal over brown rice, but I think also works well tossed with penne pasta in the summer.

Chinese Broccoli and Chicken

  • 3 Tbsp hoisin sauce
  • 1 Tbsp soy sauce or tamari
  • 1 tsp vinegar (I use brown rice vinegar)
  • 1 Tbsp honey
  • 1 Tbsp grated ginger
  • 1 tsp lemon juice
  • 2 Tbsp canola oil
  • 1 medium onion, sliced or chopped
  • 2 or 3 garlic scapes, chopped
  • one head broccoli (florets and stalks)
  • 2 cooked chicken breasts or chicken sausages, chopped (or substitute with baked tofu; see below)
  • cooked brown rice or penne pasta
  • cashews (optional)
  • sesame seeds(optional)
  • toasted sesame oil (optional)

Prepare the sauce:  combine the hoisin sauce, soy sauce, vinegar, honey, ginger and lemon juice in a cup or bowl.  Heat the oil in a skillet or wok.  Add the onion and garlic scapes and saute till the onion is tender.  Add the broccoli and saute till it is bright green and just tender.  Add the chicken or tofu just till heated through.  Add the prepared sauce and toss thoroughly.  Spoon over rice or toss with pasta, and then top with the cashews, sesame seeds, and sesame oil, if using.

Baked Tofu (from Moosewood Restaurant Cooking for Health):  Toss 1/2 pound cubed extra-firm tofu with 1 Tbsp each of sesame oil, soy sauce, and ketchup.  Bake at 400 degrees for about 30 minutes.

CSA Share for 2011 Week Four

It’s been a fantastic season for greens so far.  Farmer Mike says that they thrive in the relatively cooler weather that we’ve had this year so far.  No wonder the lettuce heads and kale bunches have been ginormous!   The temps are heating up this week, though.

Lots of new stuff  in our share this week:

  • Winterbor kale (curly type)
  • bok choy
  • basil
  • cucumbers
  • lettuce
  • extra garlic scapes

I’m loving the first basil sprigs of the season.  Not enough to make pesto yet, but my youngest son likes bits of basil on top of bread that’s been drizzled with olive oil and grated parmesan cheese.   After reading about how healthy basil is for us (here and here), it tastes even better to me!

Since it’s too early in the season to make basil pesto, how about trying garlic scape pesto?  I know that this has been covered in one of our previous farm newsletters, but I can’t remember which one.  I found this Garlic Scape Pesto recipe online, though, and I’m sure there’s many more out there to choose from.

This week’s newsletter has a recipe, Choi with Gingery Butter, that calls for bok choy, garlic scapes, and basil, making it a great recipe to try with our share this week.

CSA Share for 2011 Week Three

In our farm newsletter this week, member Mary talked about how to stay on top of your veggies by making a post-pickup list; I certainly second that.    I’ll even carryover onto my list the veggies that I didn’t get to the previous week.  It’s so much easier to glance at a list on my counter rather than dig through my veggie drawer.  In our share this week:

  • lettuce
  • kale
  • kohlrabi
  • extra garlic scapes
  • pick your own herbs

Kohlrabi…what can I say?  The only way I eat it is raw, sliced into sticks.  If you want recipe ideas, I’ve had good luck over the years with other veggies at allrecipes.com or epicurious.com (which even has a recipe titled Sauteed Kale with Kohlrabi…perfect for this week).  I am always glad to see the first kohlrabi in our shares; it reminds me of eating it from my dad’s garden when I was a kid in Minnesota.

We got a big and beautiful bunch of kale this week.  Our newsletter has three kale recipes, and Farmer Anne and I seem to be on the same page with one of them, the Kale Salad.  It’s very similar to my Kale Salad post from last year.  And I know I keep harping on about making sure to freeze your extra greens, but…FREEZE YOUR EXTRA GREENS!!  Frozen kale is my top choice for my Crockpot Greens and Beans that I make weekly when winter comes to New England.

Since we were out of town last week, I had frozen some of our spinach from our Week One pickup and, along with frozen peaches, blueberries, a banana, orange juice, and some honey, made a smoothie with it yesterday.  Several years ago, a member explained “green smoothies” to me, and I’ve been making them ever since, using any type of greens.  These smoothies are a perfect way to eat your greens during the really hot weather, when you don’t want to stand over a pan for even a few minutes to saute them.