Sunday, June 13, 2010

Week 3 Delivery and Update!

Week 3
In the Box:

Garlic Scapes
Green Topped Red & Gold Beets
Bunch of young Kale, Chard & Collards
Butterhead, Red Leaf &
Romaine Lettuces
French Breakfast Radishes
Broccoli Rabe
Pac Choi
Free-Range Eggs

Garlic Scapes are the stalk and future flower of the garlic plant. Despite that the garlic is almost solely grown from a vegetative clone (pant a clove) it still goes through the process of trying to reproduce sexually. The scape is cut off before it matures into a flower and while the tissues or still more tender than fibrous. The scape can be lightly cooked like asparagus: grilled, steamed or sautéed. They can be chopped and sprinkled over salads and dishes like green onions.
But they also produce a delectable pesto:
10-12 garlic scapes
½ cup grated Parmesan
1/3 cup almonds or pine nuts
½ cup olive oil
sea salt to taste
Chop the scapes to lengths that will easily go into a food processor. Blend the scapes, parmesan and nuts briefly. Drizzle the olive oil in while blending until you reach a nice creamy consistency. Add salt to taste.
Store in the refrigerator in an airtight container.
Serve this as a dip for a nice, crusty bread or mix with pasta. You can also mix with red or white wine or balsamic vinegar to make a salad dressing, about one part vinegar to two parts pesto.

A mixed bunch of hearty greens can be used fresh or cooked. Still young and tender, they can be eaten as salad greens. To cook, steam or sauté very lightly and drizzle with butter, tamari or a dressing.

Eggs for Sale
The eggs you receive this week will be the last for the season that come as part of the share. Here after, we are offering eggs by the dozen for $2.00. This will be on a first emailed, first served basis. We will bill you approximately three times throughout the season.

Thank You, KMF

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