Jun
16
    
Posted (Lori) in News

GREAT SCAPES

Nineteen years ago, when I first joined CSA, I threw away my garlic scapes. They didn’t fit anywhere in the refrigerator and sprang out when I opened the door. I had no idea what to do with them. When I learned how to use them, I became a fan, as did many other members; scapes are now are an eagerly-awaited favorite.

I’ve included a list of “things to do with garlic scapes” but basically—just chop them up and use them like garlic. I find that they’re easier to use—no paper to peel—and give a milder, though still deep, garlic taste. A long scape goes a long way once it’s chopped and scapes last for a long time. Just roll them up and put them in the crisper drawer in a plastic bag to keep them all together. They can frozen, but I find that they last so long that I use them up before they go bad.

THINGS TO DO WITH GARLIC SCAPES

SCAPEY WHITE SAUCE

3 tablespoons butter

3 tablespoons chopped garlic scape (about 1 long scape)

3 tablespoons flour

3 cups milk, heated until almost—but not—boiling; 3 minutes in microwave

Salt, pepper to taste; grated nutmeg if you have it.

Melt the butter in a saucepan; add the garlicscape and sauté until soft, about 2 minutes. Add the flour and whisk until combine; it should be thick. Whisk for another two minutes. Then pour in the hot milk—carefully—and whisk stir until fully combined. Keep stirring until the sauce thickens, about 3-5 minutes. Season with salt, pepper, nutmeg and any other herbs. This is great with greens, turnips, potatoes, pasta.

GARLIC MAYONNAISE

Add a teaspoon to a tablespoon of finely chopped garlicscape to 2 tablespoons of mayonnaise, or mayonnaise/horseradish sauce combination. Makes a super sandwich spread.

SAUTED SCAPES

When we have a lot scapes—not this week—saute them, cut into manageable lengths—in butter and/or olive oil until they are browned and soft. I don’t think they work as a side dish on their own, but mixed with other broiled, roasted, or sautéed vegetables, they add a great taste. And layering a length of sautéed scape into a sandwich adds a wonderful texture and flavor.

GARLIC BREAD

Chop a scape into small pieces—or whirl it a food processor—and combine with soft butter; add some chopped herbs. Spread it on bread and warm the bread in the oven for a minute or two.

GARLIC SCAPE SOUP

From Super Natural Cooking, by Heidi Swanson

1 tablespoon clarified butter or extra-virgin olive oil

12 garlic scapes, flower buds discarded and green shoots chopped

2 medium russet potatoes, unpeeled and cut into ½ inch dice

2 to 3 cups vegetable stock or water

1 large handful spinach leaves (or other greens), stemmed

Juice of 1/4 lemon

1/4 teaspoon fine-grain sea salt

Freshly ground black pepper

2 tbs heavy cream (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.

Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)

Season with the lemon juice, salt, and a few grinds of pepper.

Whisk in the cream for a silkier texture.

If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.

Serves 2 to 3.

GARLICSCAPE PESTO

10 large garlic scapes

1/3 cup unsalted pistachios

1/3 cup finely grated Parmigiano-Reggiano

Kosher salt and black pepper

1/3 cup extra-virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

Serve over pasta; Serves 8-10

LETTUCE AND SALAD RECIPES

Caesar Salad, Salad dressings, Lettuce Soup

CAESAR SALAD

When the romaine lettuce starts coming, I start making Caesar salad. There’s no reason why all our lettuces—and arugula and other greens—can’t be used in this salad, but romaine is traditional. I thought this was a difficult salad to make, until Dick Sandhaus provided a recipe in his Better, Cheaper, Slower blog. This recipe is based on his.

There’s a raw egg in this recipe; use only high-quality eggs and make sure they’re fresh. I don’t serve this to people who have health problems unless they know that they are eating raw eggs. And I don’t store it—if any is left over, I discard it.

1 clove garlic or about 6 inches of garlic scape

1 egg yolk (save the white for something else)

2 tablespoons olive oil (I use my best oil for this)

2 tablespoons grated parmesan cheese

2 anchovy fillets, more or less to taste

3 cups torn romaine or other lettuces or greens

¼ cup (or more) toasted croutons, homemade or bought

freshly grated black pepper.

Rub the garlic or garlicscape all over the salad bowl for about 15 seconds; then chop it very fine and add to the bowl. Add the egg yolk, oil, and parmesan and whisk until well blended. Mash the anchovies to a paste, add to the bowl and whisk until combined. Add the lettuce, toss until it is coated with the dressing. Top with the croutons and add pepper to taste.

From Namrita, a first-year member:

Green Goddess Dressing

Goes well with our leafy greens.  Also can be used on sandwiches as an herby mayo!  The herbs can be replaced with whatever you have on hand or comes in the CSA.

Ingredients

1/3 cup packed basil leaves

1/3 cup packed tarragon leaves

1/3 cup packed chopped chives

2 medium-large garlic cloves

2 anchovy fillets

zest and juice of 1/2 a lemon

1/4 teaspoon salt

1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

LEMON-ANCHOVY VINAIGRETTE

SERVINGS: MAKES ABOUT ? CUP

2 lemons

4 anchovy fillets packed in oil, drained, finely chopped

½ cup olive oil

¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.

Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.

DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.

Recipe by Melissa Hamilton and Christopher Hirsheimer, Bon Appetit

CUBAN MOJO

Cook 5 chopped garlic cloves or 2 chopped garlicscapes in 1/3 cup olive oil over medium-high heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.

From www.foodnetwork.com/recipes

LETTUCE SOUP: From member Dick Sandhaus’ Better, Cheaper, Slower blog. If you haven’t checked out Dick’s blog yet, you’re missing something wonderful. Here’s a link:

http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html

June 10, 2015. It was 80 degrees and humid when I made this. This perfect cool, light meal. Better. Cheaper. Chilled.

No oven, no stove, no sweat. I used a food processor and got it done in three minutes. You could use a mortar and pestle like M.F.K. Fisher during the last Depression. That Way, you get the added benefit of a 10-minute upper body workout. Pound vigorously while standing and burn 30 calories. Twenty percent of your soup serving.

This is really a salad cross-dressing as a soup. Lettuce and herbs with milk. Amazing how flavorful it is. It really tastes like lettuce. Very good lettuce.

I made it with great lettuce I get from my CSA farm share. If you don’t do that, go to the the Farmers Market. You’ll be pleasantly shocked by the difference that fresh and well-grown make. If you think of lettuce as nothing but a platform for salad dressing, this’ll change your mind. It’s prime greens season in a lot of places, so lettuce is peaking in ripeness and supply. And plunging in price. Demand the good stuff. Better and Cheaper.

Ingredients

To serve 4 or more

1 head of lettuce, chopped. I used red leaf.

6 stems of parsley

12 sage leaves

1 sprig of rosemary

6 sprigs thyme

20 basil leaves

12 arugula leaves

1 small Kirby cucumber

1 scallion

3 cups of whole milk (or more to serve more)

Lettuce Soup

Lettuce. Herbs. Milk. I was feelin’ groovy so I went outside in the humid 80-degree air to quickly pick parsley, sage, rosemary and thyme. And basil because it felt like summer in the city. Threw in a Kirby cucumber and scallion, too.

Put everything but the milk in your food processor. Press play and wait 30 seconds. You’ll have 3 – 4 cups of deep green pesto. Add 1 cup of the milk and blend for 10 more seconds. Now transfer the mix to a serving bowl and stir in two more cups of milk. Use more if you want to serve more. There’s plenty of flavor and substance in the greens to stand up to more milk. Salt and pepper to taste. Or not. Cover and put it in the fridge for 30 minutes. Or a day.

Is this really good? Good enough to make a meal? True story: Kathy was sure I was kidding when I said we’re having lettuce soup for dinner. She went right to the fridge looking for leftovers. I noted that there was a fresh brioche loaf to go with the soup. Cut to the chase: several servings later, she mopped up the last of the chilled lettuce soup with a thin slice of bread.

It’s surprisingly satisfying. Almost shockingly flavorful. And it’s very, very cooling. When it’s too hot to bother making dinner, this is a wonderful dinner to make.

CHINESE CABBAGE

Chinese cabbage—Also called Napa cabbage–can be cooked like any leafy green, but it works particularly well in Asian salads and spring rolls. Another way to use it is to roast it—tear it into large piece, toss with olive oil, salt, and pepper, and spread it in a pan or on a cookie sheet. Roast in 400 degree oven for about five minutes until it begins to brown; then remove from the oven—it will become browner and crisper as it rests. If you leave it in the oven longer, the ribs will become softer and tastier, but the leaves will burn (I know, I just tried it). If you want, you can separate the leaves and ribs and roast them separately. You can intensify the flavor by seasoning the olive oil before tossing with the cabbage; slowly sauté a few cloves of garlic or garlicscape, an onion, and your favorite herbs in the oil, letting the flavor develop over 10-15 minutes.

Chinese cabbage is a favorite ingredient in spring rolls. Shred the cabbage and mix two cups of shredded cabbage with a cup of rice or cellophane noodles, a tablespoon or soy sauce, other vegetables such as sautéed mushrooms, strings beans, or squash. Add diced shrimp or other meat if you like. Mix in a tablespoon on Szechuan or Hoison sauce, or your favorite seasoning and mix until everything is blended and sticks together. Wrap in wonton wrappers (there are pictures on the package showing you how) and bake or fry per the package directions. Or—you can can use the cabbage leaves as a simpler wrapper. Save some large leaves; fold them in half lengthwise, so that the thick rib is in the center. Place the filling on the rib and fold the leafy part around the rib to make a little packet. I’ve found that some kids (not all of them) like these packets and will eat things inside them that they would not otherwise consider.

CHINESE CABBAGE SALADS

NAPA with NOODLES and ALMONDS

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

½ cup white sugar

2 tablespoons soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

CHINESE CABBAGE AND TOFU SALAD WITH SESAME DRESSING

Deborah Madison

DRESSING

1 tablespoon minced fresh ginger

1 large garlic clove, coarsely chopped

1/2 large jalapeño, seeded and chopped

1 tablespoon plus 1 teaspoon tahini (sesame paste)

1 tablespoon Asian sesame oil

1 tablespoon vegetable oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

Combine all of the ingredients in a mini food processor and puree until smooth. Transfer to a bowl. Season with salt and pepper.

Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.

On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.

SALAD

Salt

1 pound soft tofu, drained and cut into 1-inch cubes

4 cups finely shredded Chinese or Napa cabbage (about 1/2 large head)

2 cups spinach leaves, finely shredded (see Note)

1 cup finely shredded red cabbage

1 medium kohlrabi or small jicama, peeled and cut into matchsticks

5 large radishes, cut into matchsticks

1 large carrot, shaved into thin curls with a vegetable peeler

Freshly ground pepper

1 tablespoon black sesame seeds or toasted white sesame seeds, for garnish

Make Ahead The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.

Notes To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.

STEAMED WILD SALMON WITH MIZUNA, MUSTARD GREENS, SOY SAUCE AND GINGER

Serves 2, adapted from In the Kitchen with A Good Appetite

FROM JOANNE EATS WELL WITH OTHERS BLOG

http://joanne-eatswellwithothers.com

If you haven’t visited this blog yet—you’re missing a grat recipe source

1 tbsp peanut oil

1 tsp toasted sesame oil, plus additional for drizzling

3 cloves garlic, minced

1-inch thick slice peeled fresh ginger, minced

1 bunch mustard greens

1 bunch mizuna (or another bunch mustard greens)

1 tbsp soy sauce, plus additional for drizzling

2 wild salmon fillets, 6-8 oz each

Kosher salt and freshly ground black pepper

1. Heat the oils in a very large skillet.  Add the ginger and garlic and saute until fragrant and translucent, about 2 minutes.  Add the mustard greens, mizuna, soy sauce and 3 tbsp water, and saute until the greens start to wilt, 2 minutes longer.

2. Spread the greens out in the bottom of the pan.  Season the salmon with salt and pepper.  Place on top of the greens.  Cover the pan, reduce the heat to medium, and let the fish steam until just cooked through, about 6 minutes.  If the pan dries out before the fish is cooked, add a little more water, a tsp at a time.

3. Uncover the pan and transfer the fish to serving plates.  If the greens seem wet, turn the heat to high to cook off any excess moisture.  Serve with rice, drizzled with a little more sesame oil and soy sauce, if desired.

RAW MUSTARD GREENS WITH GARLIC MAYONNAISE

http://www.cookthink.com

serves 2-4

We love our slightly bitter mustard greens with a light coating of garlic mayo.  This is no mild-mannered side dish.

1/4 cup garlic mayonnaise (see above)

3/4 pound mustard greens, stemmed and chopped

freshly ground black pepper

Rinse and dry the mustard greens. Slice away the stems, fold over the leaves and cut them into bite-size pieces. In a large bowl, toss the mustard greens with a little of the mayonnaise, adding a little at a time and tasting as you go. The leaves should be coated but not sogged down by the mayonnaise. Add freshly ground black pepper to taste.

SWISS CHARD WITH BUTTER, GARLIC AND LEMON

1 1?2 tablespoons butter

1 1?2 tablespoons olive oil

2 garlic cloves, minced

1 pinch dry crushed red pepper

1 bunch swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces

1?2 lemon, juice of

salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.

Sauté until fragrant, about 1 minute.

Add swiss chard; stir to coat.

Cover and cook until tender (stirring occasionally) about 8 minutes.

Squeeze juice from 1/2 lemon onto chard.

Season to taste with salt.

From Food.com



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