Here is a garlic scape recipe sent in by member Natalie Gertz-Young. She writes, "This stuff is great on everything."
Garlic Scape Dressing
10- 15 garlic scapes, chopped into 1-inch or smaller pieces with tough ends trimmed and removed
1 Tbsp. honey
1 Tbsp. Dijon or grainy mustard (just not the bright yellow stuff!)
¼ cup white wine or champagne vinegar
½ cup extra-virgin olive oil
Salt and pepper to taste
Combine all ingredients in a blender or food processor and blend until smooth. If the mixture is too thick and won't blend add water 1 tablespoon at a time until it blends freely.
Natalie also sent in this fried rice recipe to use with whatever you might have in your CSA box.
Spring CSA Fried Rice
This is more of a method than a recipe. It is great when you have a little of this and a little of that.
1 pound protein of choice: shredded chicken, shrimp, shredded pork, tofu, etc.
3 cups cooked rice *
2 Tbsps. high temp, neutral flavored cooking oil like vegetable or safflower
2-3 shredded or julienned carrots ( about 1 cup)
1 cup shelled peas or snow peas (frozen work great too!)
½ cup chopped onion (green, bunch, know, white, red, or whatever you have on hand)
1 medium kohlrabi, shredded or julienned ( about 1 cup)
1 Tbsp. dark sesame oil
10- 15 garlic scapes, finely sliced on a bias with tough ends trimmed and removed (about 1 cup)
2 eggs, lightly beaten
2-3 Tbsps. soy sauce (more or less to taste)
Sriracha to taste (optional)
Cook your protein (if needed). Preheat a large skillet or wok to medium heat. Pour high temp cooking oil in the bottom. Add onion, kohlrabi, garlic scapes, peas and carrots and fry until tender. Slide veggies to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the rice and protein of choice to the veggie and egg mixture. Pour the soy sauce, dark sesame oil and sriracha (if using) on top. Stir and fry the rice and veggie mixture until heated through and combined.
How To Make Scallion Pancakes
2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable or sesame
Coarse kosher salt
1 bunch scallions
High-smoke-point oil for the pan, such as vegetable, sunflower or peanut oil
You will need:
Spray oil or cooking spray
Baking sheet or pastry board
10-inch heavy skillet or sauté pan
1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.
3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.
4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.
5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
6. Cut in half: Cut the dough snake in two equal parts.
7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.
8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.
9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.
To Serve: Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
Recipe from TheKitchn.com
Roasted Daikon Radish, Carrots and Peppers
1 bunch daikon radishes (3 daikons), scrubbed and sliced into 1/4-inch rounds
4 carrots, peeled and cut into 1/4-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 Tbsps. extra virgin olive oil Salt and pepper, to taste
1/4 cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
Recipe from sarahscucinabella.com
Mediterranean Cucumber Salad
Serves 4 as a side dish
6 pickling cucumbers (cut in ½-inch dice)
½ cup pitted kalamata olives
½ cup feta cheese, crumbled
For the vinaigrette:
1/4 cup red-wine vinegar
1 Tbsp. Dijon mustard
1 tsp. honey
Salt and black pepper, to taste
½ cup extra-virgin olive oil
1 tsp. oregano (if desired)
Place cucumbers, olives and feta in a medium bowl. Whisk the vinegar, mustard, honey, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. Toss salad and dressing together, and place in refrigerator to chill a bit before serving. Sprinkle with oregano if desired.
Recipe by Michelle Bandy-Zalatoris
Cheesy Squash Casserole
1 Tbsp. vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 Tbsp. butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350 degrees. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Recipe from FoodNetwork.com