Posted (Steven) in Recipes

This week’s newsletter includes recipes for wilted greens with balsamic chickpeas and a main dish salad.

Week 3

Posted (Steven) in News, Recipes

This week’s newsletter includes recipes for salad dressing, sauteed greens, and a white bean and garlic scape dip.

Week 2 Newsletter

Posted (Steven) in Carnegie Hill CSA

This week’s newsletter includes recipes for lettuce and orange salad and garlic scape pesto.

Carnegie Hill CSA Newsletter-2

Posted (Michelle) in Recipes

Garlic scapes are a CSA and farmers’ market specialty that I look forward to every summer. I usually collect them over the course of a few weeks (they keep for quite a while), then make a batch of pesto with basil.

5 garlic scapes
1 bunch Genovese basil
1 Tbsp toasted pine nuts
1 Tbsp grated Parmigiano cheese
salt and pepper to taste
1/2 cup extra-virgin olive oil

Finely chop scapes, basil, and pine nuts in a food processor. Add cheese, salt, and pepper. While food processor is running, slowly drizzle in olive oil.

Toss with pasta, cheese, and shaved summer squash (as seen below), or use it on roasted potatoes, scrambled eggs, or anything else you think could use a lightly garlicky kick.

Posted (jefe) in Recipes
  • Thinly sliced cabbage (or mix of Oriental Greens) – 8-10 cups
  • Chopped fresh cilantro (it must be fresh) – 1 cup
  • Minced chopped jalapeno – 1 or put that on the side for the grown-ups
  • Chopped fresh garlic scapes – ½ cup
  • Garlic salt – ½ to 1 tsp.
  • Vegannaise (vegan mayonaise) – ½ cup, more or less
  • Fresh squeezed lime juice from 2-3 limes

Mix all together.  Serve it as a side dish to rice and beans, or serve it as a topping for any kind of taco you like.  I traditionally use this as a topping for fish tacos. – Ali Smith, Chelsea CSA