Garlic Scape Pesto
2 cups of scapes – you’ll have to chop them some in order to measure.
3/4 cup grated parmesan
3/4 cup olive oil
2 T pine nuts
Blend all of the ingredients until smooth, (sometimes I add the pine nuts after blending if I want that crunch) and fold into a pound of cooked, hot pasta. Oh, my! (The recipe may also be used as a dip)
Crostini with Garlic Scape Cream Cheese
8 ounces of cream cheese (you can substitute ricotta if you like)
¼ cup finely diced garlic scapes
1 teaspoon sweet basil, chopped as finely as possible
Salt and pepper to taste
1 baguette
2 to 4 small tomatoes, sliced thinly
Preheat the grill to a low heat.
Slice baguette thinly. Chop the garlic scapes and basil by hand, or use a food processor. Toss the cream cheese in a mixer or food processor, toss in garlic scapes and basil, pulse first, then mix until combined.
Spread the cream cheese mixture over top of the bread slices. Place each one on a rimmed cookie sheet. You could also use a pizza or grilling stone for this recipe.vTop with tomatoes.
Place the cookie sheet on the grill, place the lid down and allow to cook for about 2 to 4 minutes. You just want to toast the bread, and slightly melt the cheese.
Alternately you could grill the bread first then top after. Personally I like the cheese a bit melted.
Remove from grill and plate.
Serve immediately.
Kale Garlic Scape Pistachio Pesto
1 bunch kale, thick stems removed, torn into pieces
1 bunch basil, stems removed
3 tablespoons Garlic Scape Paste
⅓ cup toasted pistachios
½ cup extra virgin olive oil
salt and fresh ground black pepper, to taste
Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Pesto and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.
Grilled Garlic Scapes
See the full Scallop and Scape recipe here
Garlic Scapes
1 Tbsp olive oil
⅛ tsp salt
fresh cracked pepper to taste
Wind scapes into flat spirals, which you then place on your skewers while maintaining the flat shape of the spiral. The fact that garlic scapes have a natural curl make this process a little easier.
Once skewered, brush the garlic scapes with 1 Tbsp of olive oil and season with salt and pepper. Grill over direct medium heat for 8-10 minutes with the lid closed as much as possible, turning once or twice, until they begin to turn golden-brown. Remove from the grill and set aside.
Scallion Pancakes
This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil. Recipe from The New York Times.
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Greens With Garlic and Chile
Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.
1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)
Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside. Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool.
Use your hands to squeeze out as much water as possible from the greens. Set aside. Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.
Strawberry Crisp
This week's share screams strawberry crisp!
1 quart strawberries, sliced if large
1/3 cup sugar
1/3 cup margarine (or butter)
1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar
Directions: Combine strawberries and sugar and place in 8" square baking dish.
Mix margarine, oats, flour, and brown sugar until crumbly.
Sprinkle on top of berries. Bake at 375 degrees until brown on top, about 35 minutes.
Scallion & Garlic Scape Tortilla
1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
¼ cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.
Beet Green and Garlic Scape Bruschetta
Adapted from a recipe from Epicurious.
1/4 cup extra-virgin olive oil
1 teaspoon minced garlic
2 garlic scapes, sliced
8 ounces beet greens, stems removed, leaves sliced
8 1/2-inch slices good crusty bread/or 16 slices of baguette
coarse sea salt
Lightly brush baguette slices with 3 tablespoons of oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
Place toasts on platter. Top with greens. Sprinkle with salt and pepper.
Optional (but delicious!) - after toasting the oiled bread slices, add a smear of Sweet Rowan Farmstead cheese before topping with the greens mixture.
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