(baby George approved)
3 TBL chopped Garlic scapes (or 2 cloves)
1/2 cup chopped onion
4 cups squash (any kind) sliced thin
1/4 cup chopped basil (divided in 2)
1 sleeve crushed saltines (breadcrumbs would also work)
1/2 cup melted butter (divided in 2)
1 cup shredded "pizza mix" cheese
1/4 cup parmesan
3/4 cup milk
(optional 1 cup chopped greens of choice)*
Preheat oven to 400 degrees.
In a large saute pan add a little oil, the garlic, onion, squash, and half the basil. Cook over med heat just until squash is tender and has released it's excess water. Remove from heat and set aside.
In a large bowl mix the rest of the basil, saltines, 1/4 cup of the melted butter, and all the cheeses. Remove 1/2 of this mixture and set aside for topping.
To the remaining cracker mix in the large bowl add the eggs and milk. Stir to combine. Add the sautéed squash mix and the remaining 1/4 cup melted butter. Mix well to combine everything.
Place in a 9 x 9 casserole (or whatever size you have, I actually use a 9" spring form pan and it works great). Top with saved cracker mixture and bake for 25 min or until top is golden brown.
*For an added nutrient boost/if you have some greens you need to use up, I like to add chopped kale or chard to this recipe. Chop greens and add about a cup when you are sautéing the squash.
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.
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.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.