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3 fat bulbs of green garlic (or sub about ten cloves of regular garlic) 3 TBSP unsalted butter 3 cups sliced garlic scapes (about 3/4 pound) 1 1/2 tsps fresh thyme leaves 3/4 tsp kosher salt Ground pepper to taste 1 large Yukon Gold potato, peeled and diced 1 quart chicken or vegetable broth 1 cup half and half 2 tbsp fresh lemon juice Chop green garlic. In a soup pot, melt butter over medium high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper and sauté for 5 minutes. Stir in potato and broth, reduce heat to medium and simmer until scapes and potatoes are tender, about 2 minutes. Add half and half, then purée soup with an immersion blender or in batches with regular blender. Stir in lemon juice and adjust seasonings to taste. Enjoy with crusty bread! Choose a large cabbage to make this dish, it will mean you have enough for all the filling! If you do run out of leaves, you can use the filling to make dumplings or as a base for a quick stirfry. 2 tablespoons vegetable oil 1 teaspoon sesame oil 2 tablespoons ginger, minced 6 garlic scapes, tender stems chopped up to flower bud 1 lb ground meat (beef, chicken or pork) OR 1 block firm tofu, shredded or crumbled 4 oz shiitake mushrooms, thinly sliced 1 large carrot, shredded 3 scallions, chopped ¼ cup cilantro, leaves and tender stems, chopped 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 large head Napa cabbage, leaves separated ¼ cup hoisin sauce Salt and pepper to taste 1. Preheat oven to 375. 2. In a medium sized pan, heat oils over medium high heat. Add ginger, garlic scapes and mushrooms and saute for about 5 minutes. Let cool slightly. 3. In a large bowl, combine meat or tofu, carrot, scallions, cilantro, soy sauce, rice wine vinegar and salt and pepper. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. 4. Bring a large pot of water to boil, and blanch the cabbage leaves for about 10-20 seconds to make the pliable to roll. 5. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. 6. Brush or drizzle the hoisin sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure meat is cooked, and cook for additional 4-5 minutes more if needed. 7. Serve on top of rice with more soy or hoisin sauce if desired. Garlic Scapes! The unformed flower of the garlic plant, scapes are a fleeting delight of spring! The flower is removed so that the plant puts all of its energy into forming the head of garlic that we are all familiar with. They are best and most interestingly stored in a cup of water on the counter or as a centerpiece on your table! Just be sure to change to water regularly. Scapes can be tough towards the flower end, so remove the pointy flower bud before cooking. They can be swapped out for garlic in almost any recipe, and since they lost their bite when cooked, can be used heavily without fear of being overpowering. 1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar 2 TBSP honey 2 TBSP apple juice 1/2 tsp sea salt 1/2 tsp garlic powder (2 tsp grated fresh garlic) 1/2 tsp onion powder (2 tsp grated fresh onion) 1/4 tsp ground ginger (use 1 tsp fresh) Add everything to a jar and shake until well combined! 1 spring onion bulb, minced
2 TBSP white wine vinegar 2 heaping tsps Dijon mustard 1/4 tsp sea salt 1/2 tsp coarse ground black pepper 1 cup extra virgin olive oil In a jar with a tight lid, shake spring onion, vinegar, and mustard until well blended. Add salt and pepper and shake again. Add olive oil 1/3 cup at a time, shaking between each addition. Taste and adjust seasoning if needed. ** You can also try roasting the onion before hand or using leftover grilled onions!** 1/2 cup white miso
1/4 cup warm water 2 TBSP mild vegetable oil such as grape seed 2 TBSP maple syrup 1 TBSP apple cider vinegar 1/3 tsp sesame oil Whisk the miso and warm water together until smooth. Add in the other ingredients and mix again until well combined. 2 bunches Swiss chard, stems and leaves separated and washed thoroughly Salt 2 tablespoons extra virgin olive oil 2 spring onions, with green parts chopped 2 large garlic cloves, minced or pressed ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano 3 large eggs, beaten 8 ounces feta cheese, crumbled Freshly ground pepper 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra- virgin olive oil, combined, for brushing Bring a large pot of generously salted water to a boil while you stem and wash the greens. Chop the stems very finely and set aside. Fill a bowl with ice water. When the water comes to a boil, add the leaves and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions and chopped chard stems. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 2 eggs
½ cup vegetable or canola oil (plus more for brushing the waffle iron) 1 ½ cups whole milk 1 teaspoon sesame oil 1 ¼ teaspoon salt ½ teaspoon sugar 2 cups all-purpose flour 1 tablespoon baking powder ⅛ teaspoon five spice powder ⅛ teaspoon Sichuan pepper powder ⅛ teaspoon fresh ground white pepper 1 ⅔ cups finely chopped spring onions ⅓ cup toasted sesame seeds Note: Toast the sesame seeds in a pan and cool completely before adding them into the batter; we like to toast sesame seeds even if the ones you buy are already toasted – it really makes a huge difference. Make sure you use a clean, dry pan for toasting your sesame seeds. Beat the eggs and oil together until well combined. Next, whisk in the whole milk, sesame oil, salt, sugar, flour, baking powder, five spice powder, Sichuan peppercorn powder, and fresh ground white pepper until just combined. Be careful not to overmix! Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Let the batter sit for 5 minutes. Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle. How much batter you use for each sesame scallion waffle and the length of time the waffle needs to cook depends upon the waffle iron you are using, but you will know what to do after you make the first one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6 minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident that your waffle is done. If you have a waffle iron that flips, flip it once after you have poured in the batter and once more halfway through the cooking – or about 3 minutes. Check your waffle after 6 minutes and let it cook longer if you like your waffles darker and crunchier. Flipping helps to release the steam from the batter makes your sesame scallion waffles crispier. You can make adjustments as needed according to your setup! Take the waffle out of the iron when done. Serve hot with this ginger dipping sauce! Dipping Sauce: 1½" piece ginger, peeled, thinly sliced 2 Tbsp. low-sodium soy sauce 2 Tbsp. unseasoned rice vinegar 1 tsp. chili oil 1 tsp. sugar Combine all ingredients, stirring until sugar is dissolved. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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