Posts Tagged ‘garlic scapes’

CSA Share for 2011 Week One

Week One is finally here!  My son and I had a great visit with our farmers at pickup last night, and the farm looks so good.  I cannot believe the cherry tomatoes are planted and already flowering, AND I even saw a tiny cherry tomato starting.  In our share this week:

  • spinach
  • green leaf lettuce
  • red leaf lettuce
  • garlic scapes
  • eggs

These are big heads of lettuce and a big bunch of spinach.  If you have a busy week ahead of you, wash all your lettuce at once and then store in bags in your veggie drawer; if it’s all ready and waiting for you, you’ll be much more likely to eat it up.  As mentioned in this week’s farm newsletter, just fill your sink or a bowl with water and let the leaves sit in it for a bit, allowing the dirt to settle, before fishing them out.  Then spin dry (I don’t have too many kitchen gadgets, but I do love having a salad spinner during CSA season).

For a very easy lunch, try simply sauteing some of the spinach in olive oil with minced garlic scapes and then adding an egg or two.  If you take lunch to work, just make it in the morning and then wrap it up in a wrap to take with you.  Garlic scapes can be used anywhere you would use garlic cloves.

Throughout this year’s season, if you ever want more ideas, just go to the Archives section on the right and explore posts from similar months from last year.  You can also hit the Search this Blog section up on top to get more info on a particular veggie.

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Simple Marinara Sauce

If you are looking for an easy sauce to prepare and you have a lot  of tomatoes, this is the dish to make.  It uses up many of those fresh tomatoes, plus the garlic and basil, from the farm.

Simple Marinara Sauce

  • 8 to 10 medium to large tomatoes
  • 1 to 2 tsp dried oregano (or equivalent of fresh)
  • handful of fresh basil
  • 2 to 3 cloves garlic, minced
  • 1 tsp sugar

Wash and core the tomatoes, then slice in quarters.  Place them into food processor and puree till smooth (or partly chunky if you prefer).  Pour into a large pot and add remaining ingredients.  Bring to a boil, then simmer an hour or so until sauce reaches desired consistency.

Arugula Pesto

To make this pesto, I used a basil pesto recipe that I’ve had for years, and just replaced the basil with arugula.  There’s other, more complicated recipes that you can find online, but this is easy for me because I’ve been making it for years.  And, I think it’s good!

Arugula Pesto

  • bunch of arugula (about 4 ounces), washed and drained
  • 3 to 4 cloves garlic (or equivalent in garlic scapes)
  • 1/2 cup nuts (I usually use walnuts, but have also used almonds and pecans, or of course you can use pine nuts)
  • 2/3 cup olive oil
  • 1/2 tsp salt
  • Parmesan cheese (optional; I don’t usually add it)
Using a food processor (or you could try a blender), finely chop nuts and garlic.  Add arugula and continue to process.  Then add oil and salt and optional cheese.  Serve over pasta or spread onto bread or toast.
Pesto freezes very well.  I usually freeze in 1/2-cup servings.

Black Bean Tostada Casserole

At first glance, this might not sound like a great summer recipe, but since it minimizes my time in the kitchen and over the stove, it works for summertime.  Baking this in a toaster oven, if possible, is definitely the way to go and cuts down on heating up the kitchen.  My mother-in-law gave me this recipe, which looks to be copied out of a newspaper a long time ago.  You can add ground beef to this recipe, or hot peppers, or…whatever you like.  Last time I made this, I added a little bit of the turnip greens to the mixture to bump up the nutrition.

Black Bean Tostada Casserole

  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • handful of any type of greens (turnip greens, swiss chard, etc) — optional
  • 2 cloves garlic, minced (or 2 minced garlic scapes)
  • 1-1/2 cups salsa (homemade or otherwise)
  • 1 tsp oregano
  • Two cans black beans (or the equivalent of cooked dried beans)
  • 10 ounces frozen corn
  • 6 corn tortillas (I use 2 ten-inch whole-wheat flour tortillas instead)
  • 3 cups grated Monterey Jack cheese
  • Salt and pepper to taste

Heat oil in a skillet.  Add onion, green pepper, optional greens, and garlic, and cook about 5 minutes until softened.  Add salsa, oregano, black beans, and salt and pepper.  Mash some of the black beans as this will help hold the filling together.  Mix in the corn.  Heat oven to 400 degrees.  Grease an 8×8 dish.  Put 1/3 of the bean mixture in the pan.  Put 3 of the corn tortillas (or one of the whole-wheat tortillas) on top.  Spoon another 1/3 of the bean mixture into the pan.  Top with 1/2 of the cheese, and the rest of the tortillas.  Finish spooning  in the rest of the bean mixture, and top with the remaining cheese.  Cover with tin foil, and bake for 20 minutes, then another 10 minutes with the foil off.

CSA Share for 2010 Week Three

A very colorful share this week!  Mounds of red radishes, white turnips, and purple kohlrabi looked great in the veggie shed.  In this week’s share is:

  • Haikurei turnips
  • lettuce
  • bunch of radishes
  • purple kohlrabi
  • swiss chard
  • summer squash
  • chinese cabbage
  • garlic scapes
  • pick your own herb bunch

Right when I got home, I cut off all of the tops to the radishes, turnips and kohlrabi, and combined them all in a bag in the fridge; I will work on freezing these tomorrow.  All the bottoms went into one bag in the fridge.   I then washed and spun the whole head of lettuce to use over the next few days.  For the herbs, if I remember, I will bring a glass to the farm with a little bit of water in it.  Then I just put my snipped herbs right into the water glass and they stay extra fresh.  When I get home, the herb glass simply goes right into the fridge.

We started out tonight with shredded lettuce on our homemade subs. Since I don’t have much time before dinner on pickup day, and after spending time separating and storing my share, I don’t usually do much with the veggies for dinner that night.  I keep it simple by using the fresh lettuce or maybe a plate of raw kohlrabi, etc.  The zucchini would also be quick and easy to slice and toss with olive oil and salt/pepper, then broil or bake for just a bit in the toaster oven.

A Summer Dressing Recipe

I found and adapted the following Balsamic Vinegar Dressing recipe in the cookbook Family Feasts for $75 a Week by Mary Ostyn.  I love this dressing because I make a big batch of it in a large glass jar (mason jar size), and it keeps for up to two months in the fridge so it is always ready to use.  I use this low-cost dressing for absolutely any fresh veggies I happen to have in the fridge.  Just chop up any type of fresh veggies in a bowl, pour on as much dressing as you like, toss, and that’s it.  GREAT recipe for summertime.  One of my favorite combos is shredded or chopped red cabbage mixed with shredded carrots, sunflower seeds and maybe some raisins, tossed with the dressing.   We’ve also poured this onto baked potatoes.  So, without further ado:

Balsamic Vinegar Dressing

  • 1 cup  vegetable oil (I like using canola oil)
  • 1 cup olive oil
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1/4 cup grated parmesan cheese
  • 2 to 4 cloves garlic (or use those garlic scapes!)
  • 1 Tbsp mustard
  • 1 tsp salt
  • 1-1/2 tsp sugar

Combine all ingredients in a glass jar, shake well, and refrigerate for up to two months.  Remember to shake well before each use.  Pour over and toss with shredded cabbage, salad greens, or any other veggies you have on hand.

CSA Share for 2010 Week Two

Today’s share is similar to last week’s, with the addition of bok choy:

  • Haikurei turnips
  • lettuce
  • another big bunch of spinach
  • garlic scapes
  • big head of bok choy
  • pick your own herb bunch

Seeing all that spinach made it easy for me to decide to blanch and freeze all my leftover spinach from Week One.  I then spun up another batch of lettuce/spinach mix for fresh salads.  Tonight I’ll be thinking of what to do with all that bok choy.  I have a nice new bunch of fresh herbs, with the addition of lemon balm and garlic chives.  Not sure what to do with the lemon balm…