We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
Salad of the Week: Spring Salad
This is one of my family's favorite salads, especially during the late spring/early summer months.
One head of leaf lettuce, separated, washed & spun dry
¼ cup finely chopped garlic scapes
1 cup of chopped sugar snap peas or raw shelled peas
2 strips of bacon, cooked, cooled and chopped
½ cup of chick peas
½ cup of crumbled goat cheese
½ cup of crispy onions (we use Lars brand)
Balsamic vinaigrette dressing to taste
Tear the lettuce leaves into bite-sized pieces. Toss with remaining ingredients, dress and serve.
Get your daily greens the easy way in a delicious smoothie!
Makes 2 smoothies
1 cup Greek yogurt or almond milk
¾ cup orange juice
½ cup ice
2-3 large kale, Swiss chard or lettuce leaves, torn into smaller pieces
2 tsp. honey
½ cup fresh or frozen berries of your choice (strawberries, blueberries, raspberries)
Other great add-ins - ½ avocado, ¼ cup chopped cucumber, frozen pineapple, ½ apple
Add ingredients to blender, blend until smooth and serve.
Scapes are the wild and curly shoots that spring from the tops of garlic plants. They're brilliantly green, and can be thick or thin, curved or corkscrewed. They have a mild garlic fragrance and a mellow garlic flavor. The scent is a cross between garlic and summer grass. It's got a freshness that garlic loses as it develops.
Scapes are meant to be cut - cutting them strengthens the garlic bulbs that are growing underground - so it's a win-win for the garlic and us, the cooks. Although scapes needn't be cooked. In fact, if you do cook them, you should cook them lightly, maybe in a quick stir-fry. Garlic scapes are best raw. They're terrific chopped or very thinly sliced added to a tuna or chicken salad, stirred into hot rice or scattered over a salad, the way you might scatter sliced scallions or an herb.
Garlic Scape Pesto
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds, lightly toasted
About 1/2 cup olive oil
Makes about 1 cup
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).
Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.
The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest. Garlic scape and almond pesto goes great with tomatoes!
Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing
Makes 4 cups, easily adapted for less
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a mandoline
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Recipe from the blog A Veggie Venture - a great place to find new and inspiring ways to use vegetables.
Baked Kale Chips
"Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks."
1 bunch kale
1 Tbsp. olive oil
1 tsp. seasoned salt
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-sized pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Recipe from Allrecipes.com