Hi there CSA friends! We are so excited about all the awesome veggies we have been growing for you. Things are growing hearty and strong and we can’t wait to share with you this week!
Half shares get: Garlic Scapes, Curly Kale, Lettuce/Salad Mix, Snap Peas, Micro Greens
Full Shares also get: Broccolini, Baby Zuchinni/Squash with edible flowers (great fried), Radishes
Recipes for Week 2 CSA!!!
GARLIC SCAPES- The tender shoot that grows from the garlic bulb. Can be chopped and sautéed into any dish that you would like to have a mild and balanced garlic flavor. Considered a delicacy in other countries, they are sometimes discarded here. However, their worth is becoming evident and their flavor is prized by chefs.
GARLIC SCAPE VINEGAR
1-2 whole garlic scapes, about 12″ in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
non-metal cap or cover
Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
1. Sterilize the bottle and cap, either by simmering in hot water on the stove for 10 minutes or washing in the dishwasher right before using. Allow to container and cap to dry thoroughly.
2. Wash garlic scapes and dry completely. Cut into lengths that will allow the scape to be completely submerged below the level of the vinegar. Any exposed piece of scape not in the vinegar will start to deteriorate and rot.
3. Gently bruise the scapes, by rolling over slightly with a rolling pin, to release a bit more flavor.
4. Place the scape pieces in the sterilized container and cover completely with vinegar. Cover with lid, cap or cork.
5. Store in the refrigerator, or other cool, dark place. The following day, check the level of the vinegar and add more if the level has dropped at all. It is possible that the scapes will absorb some overnight.
6. Allow to infuse for 10 days to 2 weeks, in a cool, dark place. Strain out original garlic scape pieces, if desired, and replace with fresh ones (if available), primarily for decoration. Will keep for 2-4 months.
Keep vinegar bottle out of sunlight or it will become cloudy.
The acid in the vinegar acts as an inhibitor for bacteria growth, but certainly keep an eye out for changes in color, an off smell, or cloudiness in the bottle and discard if there is a question. Storing the vinegar in the refrigerator, particularly in the summer months, is the safest.
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
Stir Fried Curly Kale with Chili and Garlic
1 TBSP Olive Oil
1 Bunch of kale, stemmed and chopped
2 Garlic Clove Finely Sliced
1 TBSP Red Chili Flakes
Dried Cranberries or raisins
Heat the oil in a large skillet or Wok. Then add the kale and possibly a few tbsp. of water. Stir fry for 5-8 minutes. Add the Garlic, Chili flakes, and dried cran/raisins for the final 2 minutes. When Kale is tender and vibrant green remove from heat and serve.
Microgreens The shoots of salad vegetables such as Arugula, Swiss Chard, Beets root, Mustard Greens, Asian Greens, Kale, etc. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Microgreens are especially high in phytonutrients and studies have shown that the microgreen version of many plants have anywhere from 10 up to 40% higher nutrients than their mature counter parts. Great garnishing a meal, topping a salad, or a sandwich!
Just like last week you can see our smiling faces on Wednesday at the Farm between 4 and 7pm, 4 Blenfield Ct. Phoenix, MD 21131
Thurs: Towson Farmers Market Alleghany Ave from 10:45-3
Sat: Carroll County Farmers Market Ag center/Farm Museum from 8-1
Check out facebook and instagram for other updates and photos of your food from the soil to the share! Hope you have a wonderful week and can’t wait to see you!!
Candi Durham and Jack Clayton