There's a lot of green in this week's harvest
And a few other bright colors to round things out
A small bonus on Wednesday was the half pint of peas. The peas were really hard hit by all the rain of the past few weeks but Pablo says there will be a fall planting so perhaps we'll be munchin on peas, after all.
Versatile greens make up the bulk of the harvest - lots of salad greens for this hot weather when no one wants to cook, both bok choi and tatsoi are in the share - always good in a stir fry or in a frittata and of course the prolific swiss chard is readily available for your favorite recipes.
What are your favorite swiss chard recipes?
Inquiring minds and other harvest helpers want to know. Send your ideas in the comments or email your favorite recipe or a link to CSAfarmgirl@gmail.comHelp us eat the chard in a variety of creative ways.
This weeks bonus recipe and fun facts feature
garlic scapes.
Perhaps you are a big fan of scapes or perhaps like me you are new to them. The scape is the flower stalk that grows on various members of the allium family (onions, leeks, chives and the hardneck varieties of garlic.) The young curling flower stalks are tender, yet crunchy, with a subtle garlic flavor minus "the bite." They can be added to salads, soups and stir frys or processed in vinegars, as pickles or made into "pesto" sauce. I found recipes for sauces, roasted, pesto, frittata and as printed here:garlic scapes.
Garlic Scape Risotto
10 whole garlic scapes
3 Tbsp olive oil
1/2 cup finely chopped shallots ( or use your share of leeks)
1 1/2 cups Arborio rice
4 cups chicken stock
1/2 cup grated Parmesan cheese
2 Tbsp butter
10 whole garlic scapes
3 Tbsp olive oil
1/2 cup finely chopped shallots ( or use your share of leeks)
1 1/2 cups Arborio rice
4 cups chicken stock
1/2 cup grated Parmesan cheese
2 Tbsp butter
1. Preheat oven to 350 degrees.
2. Place garlic scapes on a sheet of foil and drizzle with 1 tbsp olive oil. Fold in the edges to make a packet. Bake for 20 minutes or until scapes are softened. Puree in a small food processor until smooth.
3. Heat 2 tbsp oil over medium high heat in a large saute pan. Cook the shallots until soft. Add the rice and stir until golden brown - about 3 to 4 minutes. Add 1 cup of stock and cook until absorbed completely. Add enough chicken stock to cover risotto and stir until liquid begins to be absorbed. Continue adding more stock to cover the rice until the risotto is tender to taste. Risotto should be creamy but not soupy.
4. Remove from heat. Add scape puree, Parmesan cheese and butter. Stir to combine.
Yield: 4 servings
from MaryJane's Ideabook, Cookbook, Lifebook by Mary Jane Butters
2. Place garlic scapes on a sheet of foil and drizzle with 1 tbsp olive oil. Fold in the edges to make a packet. Bake for 20 minutes or until scapes are softened. Puree in a small food processor until smooth.
3. Heat 2 tbsp oil over medium high heat in a large saute pan. Cook the shallots until soft. Add the rice and stir until golden brown - about 3 to 4 minutes. Add 1 cup of stock and cook until absorbed completely. Add enough chicken stock to cover risotto and stir until liquid begins to be absorbed. Continue adding more stock to cover the rice until the risotto is tender to taste. Risotto should be creamy but not soupy.
4. Remove from heat. Add scape puree, Parmesan cheese and butter. Stir to combine.
Yield: 4 servings
from MaryJane's Ideabook, Cookbook, Lifebook by Mary Jane Butters
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