Wednesday, June 10, 2015

2015 Farm Share Week 3

Hello Everyone,

This week you will find in your shares:

Wed. June 10 and Sat. June 13
  • Lettuce Mix
  • Chard
  • Bunched Spring Onions
  • Garlic Scapes
  • Peas
If you haven't sauteed/stir fried with anything in the share yet, this might be a good week to do so.  Last night we sauteed chard, onions and peas then made a quiche with them.  Prep time is no more than 20 min (washing/cutting), then a few minutes on the stove top, add mixed eggs with cheese then throw in oven at 375F for about an hour.  Relatively fast and healthy.  Here is a recipe to get you headed in the right direction:

Vegetable Spotlight - Garlic Scapes

The scape of the garlic is the emerging flower stalk of hardneck garlic.  We trim them now to hopefully get a larger bulb of garlic later on.  The scapes can be eaten raw in salads, or used in saut├ęs and any other dish you would normally use garlic.  These are tender, and have a good garlic spice to them.  Sometimes the tips can be tough, these can be used to flavor soups though.  Scapes are considered a delicacy in many countries including China and Korea.  ENJOY!

Here is a recipe you might like:
Garlic Scape Pesto
About 6 garlic scapes
1 cup extra virgin olive oil
3 cups of baby lettuce mix
1/4 cup parsley
1/4 cup sunflower seeds
Salt and pepper to tast
1/4 cup grated Parmesan cheese

Chop the scapes so they will fit in your blender.  Blend briefly.  Add 1/2 cup of the olive oil in a slow steady stream.  And the lettuce and parsley.  Blend until you have a coarse mixture.  While blender is running, gradually add the rest of oil.  Add the sunflower seeds, salt, pepper, and Parmesan cheese.  Use about 1 cup of this pesto to coat 1 pound of pasta.  This is also great on bread, crackers, or part of a pizza topping.

Planting garlic last October, the harvest will be in about a month from now.

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