We hit some pretty high temps this past week! When it gets to be above the mid 80s we really try to get our work done as early as possible so we can be indoors during the hottest part of the day. We picked the first of our garlic scapes this week. At the end of garlic's growth cycle the plant sends up a flowering stalk which will produce a flower and then set seeds. That growth prevents the bulbs from enlarging, so we snip the flowering tops off, which are the garlic scapes. They have a fresh mild garlic flavor. We also included some large purple beets with beautiful tops. Beet greens are very similar to Swiss chard, so you can use them in the same way. You can eat them raw, but they're best at least mildly sauteed because they have high levels of oxalic acid which can coat your teeth with little crystals which makes it feel like you need to brush your teeth. The oxalic acid is broken down with cooking.
Tabouli
Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.
Finely chop 3/4 cup parsley, Dice the tomato, 1 cucumber, 2 large green onions, and mince 1 clove garlic.
In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bowl.
Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint (optional).
beet green and pepper frittata
Preheat the oven to 350F.
Thinly slice all the pepper and 1 onion.. Roughly chop all of the beet greens. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp of oil and sauté peppers and onion, and garlic for 3-5 minutes, until tender. Add beet greens and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.
garlic scape pesto grilled chicken
To make scape pesto: In a blender combine 1 cup chopped garlic scapes, 1/2 cup olive oil, 1/4 cup pine nuts, 1/4 cup parmesan cheese, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
Pat chicken breast dry coat in pesto and grill until cooked all the way through. Remove from the grill, cover in more pesto and serve with rice.
Kale and White Bean Soup with Chorizo
Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use one 15 oz can of pre-cooked white or navy beans).
Roughly chop kale greens, and finely chop stems. Dice 2 onions, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
beet and potato hash
Shred 1 bunch of beets, and 3 medium potatoes. Mix shredded vegetables together in a mixing bowl by hand.
Add 2 Tbsp olive oil to a large skillet over medium high heat. Spoon about 1 cup of shredded vegetables into the skillet, then flatten to form a patty. Fry until golden brown. Serve with sour cream.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Tabouli | |||||
| buckwheat | 1 cup | ||||
|---|---|---|---|---|---|
| parsley | 3/4 cup, 1 bunch | ||||
| green onions or onion | about 1/2 cup | ||||
| garlic | 1 clove | ||||
| olive oil | 1/3 cup | ||||
| lemon | 1/2 lemon | ||||