Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Collards -OR- Japanese Salad Turnips – 1 bunch
As always, please keep in mind that the list is subject to change, depending on what’s going on at the farm.
TBD… (stay tuned)
Milk Not Jails Share
Today is a pick up for dairy!
Continue reading In The Box: Summer, Week #2
recipe via F. Connolly, image via avlxyz
Garlic Scapes, sliced vertically
Parsley / Cilantro
1. Boil water with garlic scapes, cilantro/parsley, sesame oil and a little soy sauce.
2. Add udon noodles
3. Add bean sprouts
4. Add an egg (it will poach in the broth)
5. Cook for 7-10 minutes, or until boiling
6. Drizzle Vietnamese (or any Asian) fish sauce over noodles, or top with kimchi and a sliced lime.
7. Poke the yolk immediately before serving.
Recipe and image via Dennis Yuen.
Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.
Rice – as much as you need
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg
1. Cook rice.
2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.
3. Add protein. In this case, blanched shrimp and a scrambled egg.
4. Mix rice in with veggies. Top with sprouts and egg, if you have.
5. Mix in gochujang to taste.
recipe & image via More, Please
Apparently I am mad for pesto because this is the second time I am posting a pesto recipe and it’s only the third week of the season. -Jessica
This is more like a spread; super garlicky and sharp and springy and bright.
6 garlic scapes, roughly chopped
1/4 cup olive oil; divided
1/3 cup whole, raw almonds
1/4 cup nutritional yeast (you can sub for parm, if preferred)
S&P to taste
1. Coarsley chop scapes, then process (using a blender or immersion blender) until fine.
2. Coarsely chop or blend almonds. Combine with scapes, nutritional yeast and 2 TB olive oil. Blend until fluffy.
3. Add the juice of 1/2 a lemon, another 2 T olive oil, a dash of salt and a ton of black pepper and mix well.
4. If you prefer a thinner pesto, add more olive oil.
Here’s a simple, yet wonderful recipe from our farm. These roasted scapes taste like super creamy roasted garlic.
1. Take the scapes and put them in a lightly oiled roasting pan,
top with salt (kosher or seas salt works best but any will do).
2. Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown.
3. Serve as a side or main dish.
Garlic scapes are the top of the garlic plant; the young unfurled seedpods that form on hard neck garlic plants in June. This delicious stalk has a taste that is milder than mature garlic. Garlic scapes are traditionally used in Southern, Eastern European, and Korean cuisine because of their subtle garlic flavor, tender-crisp texture, and nutritional potency.
Store in a plastic bag in the fridge for up to 5 days.
AKA: garlic stemps, garlic spears, garlic tops
Remove the top head (the bulbous lighter part). You can cook with it as you would regular garlic. But you can also use raw in everything from soups to salads to garnishes and stir-fries b/c the flavor is less intense than a garlic clove.