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Garlic Scapes

Posted on by Lauren Hickey

This week we are highlighting garlic scapes! The scape is the bonus surprise that sprouts up in the middle of the garlic plant! Their flavor and aroma is slightly milder than garlic cloves, and their unique texture and shape allows for their own niche in your recipes! Although they can be used as an aromatic herb to season or spice up a recipe, it can also be used as a vegetable (as in a stir fry). Quick tip: cut the scapes into pieces using a handy pair of kitchen scissors. Here are two easy recipes to start you off:

 

Garlic Scape Pesto

 

  • 10 large garlic scapes cut into 2 inch pieces

  • 1/3 cup unsalted pistachios or roasted pine nuts or sunflower seeds

  • 1/3 cup finely grated Parmigiano-Reggiano

  • Kosher salt and black pepper

  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon lemon juice

 

Puree the garlic scapes, pistachios or pine nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil and lemon juice through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.) Serve with your choice of pasta or crackers!

 

Grilled Garlic Scapes

 

  • 10 large garlic scapes cut into 5 inch pieces

  • 3 tablespoons olive oil

  • Salt and pepper to taste

  • Parmesan cheese

  • Lemon juice (optional)

 

Cut scapes to desired length and in a bowl toss with a little olive oil, salt, and pepper. Place on aluminum foil and cook over direct heat on the grill for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of salt, Parmesan cheese, and maybe a bit of lemon juice and zest. The flavor will be milder and sweeter than raw garlic.

 



Mustard Greens

Posted on by Jason Savitsky

What the heck are mustard greens? Mustard greens are kale's spicy cousins.  There are many varieties although we only grow 4 of them.  They can be eaten raw in salads, sandwiches, etc. or cooked.  They lose some of their spiciness when they are cooked.  My favorite way to prepare them is my go to for most large greens; sauteing them with olive oil & garlic.  Our garlic isn't quite ready this week (probably 2 weeks away) but I've included leeks in your share this week so that you can use them with your greens.  You may want to add some garlic or onion as well.  Also, leeks can get a bit dirty on the inside due to the way they are grown, so make sure you take apart the layers and then rinse to get most of the dirt off of them.  Thank you and enjoy your first week's share!!!