Recipe Roundup: Scapes & Spaceships
Whether you are headed to River Road, Orchard Gardens, PEAS or Youth Farm, here are a few recipes that should help pull together your ingredients for delicious, fresh meals. Some are quick, others are for that lazy Sunday when you have a bit more time to play in the kitchen.
Many of you will be getting some scapes this week. That is the top portion of the garlic that must be trimmed — it eventually will blossom and take needed energy away from that delicious bulbous root that we all know and love, the garlic clove. So, we trim the scapes off, and give ‘em to you! They have a more subtle garlic flavor than the bulb, but are delicious sauteed in many things. Here are a few ideas:
Melissa Clark has a great description of her discovery and exploration of her first scape experience. It’s a fun read, and helpful for a general overview.
Melissa also has a great scape recipe, White Bean Scapes Dip.
A few of you are getting carrots now. I am sure you know that they can keep in the fridge, in a bag that breathes (in other words, don’t ziplock it! Ew!) for weeks. So, no rush to eat them. But if you want to use their sweetness now, here’s a fresh recipe for carrots from Heidi Swanson, author of Super Natural Foods (a wonderful cookbook for using whole foods, she has an updated take on many recipes, including thin mints (almost guilt-free) and coleslaw!). Side note: she also has a blog with her beautiful photography AND her journey through 101 cookbooks.
Some of you will have kohlrabi this week, and all of you will soon. Here are a few ways to make the most of this treasure.
It is one of my favorite things in the CSA all year. No lie. It is amazing.
First off, it looks like a purple (or green) space ship. And that is awesome. And the purple is just so vibrant and dew-dusted. The vegetable looks as though it is throwing its octopus hands to praise the sun and stars.
It is a sibling of the Brassica family (cabbage, broccoli, etc.) and has that sweet, peppery flavor. It also packs a nutrient-rich punch, like its siblings. If you want to nerd out on what it is, and the basics on flavor and prep, check this out.
For some basic recipes and more how-to, check out 5 tasty ways to prepare Kohlrabi, which even has a guide on how to cut it. Again and always, The Kitchn has amazing suggestions and guides.
In short, you can roast it, you can toss it in a stir fry, you can eat it raw (see coleslaw below).
Sarah Copeland’s Barley Risotto – This is a great recipe because it uses radishes, tops and roots. It also can take several different kinds of greens (chard is what is called for, but beet greens, radish tops, or spinach would make a great sub). It makes a great vegetarian dish, or side for meat. For a long time —and I hate to admit this — I avoided radishes. I think it started with the dried up fancy-cut salad bar radishes from my college cafeteria days. Your CSA radishes will be full of juice and plenty crisp. I often find that they don’t quite make it from farm to fridge (my daughter and I eat them on the way home), when they do make it, cooking them in a stir fry or soup is really, really yummy.
I’ll be back next Sunday with some more ideas. Please comment with your own tips, tricks and variations on these recipes. And if you like what you’re reading, subscribe — this here blog will then be delivered to your inbox each week!