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:

 http://www.food.com/recipe/crustless-swiss-chard-quiche-311434

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 sautés 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:

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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.

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