Garlic Scape Dressing

adapted from Daphne's Dandelions

• 3-4 garlic scapes
• 1/4 c olive oil
• 1/4 c white wine vinegar (or balsamic or apple cider)
• 1 T heaping with honey
• 1 T dijon mustard
• 1/4 t salt
• pepper to taste

Throw it all in a food processor and puree until smooth. If you want something thicker for a dip, add 1/4 to 1/2 a cup of yogurt. 

Pea Shoots: There is a tasting of pea shoots in the boxes this week. We only picked the very tops of the shoots since the lower parts were getting quite woody, so we gave you what is still tender. They would be a beautiful topping to a summer (yes, that is the season we are apparently in now) salad or sandwich. Those pretty pea blossoms are edible and delicious too. I doubt you have enough shoots to make the entire recipe below, but you can substitute so so many things when making pesto! Try some lightly blanched (or raw) kale, cilantro, or even radish greens for a kick! Also, garlic scapes would be totally acceptable and highly encouraged in here. 

 

Ingredients

• heaping 1/2 cup pistachios, chopped & toasted
• 1 bunch pea shoots (or any mild soft leafy green)
• zest & juice of 1 small lemon
• 1 small garlic clove (or 1-2 scapes)
• salt & pepper
• olive oil (a few tablespoons to 1/4 cup)
• optional: handful of fresh basil or mint or cilantro
• optional: grated parmesan cheese

1. In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth.
2. Taste and adjust seasonings.

GREENS GALORE: Kale, collards, radish greens, cabbage, more lettuce?! yikes! Early season greens are very welcomed after a long winter, but then after a solid month of them, we tend to say, "Enough already! What's next?! We want tomatoes!"  How fickle we are. I'm guilty of it as much as the next person. I was actually lusting after some hearty winter squash the other week when we transplanted them into the field (really?! come on, Heather). So we have these greens now, let's figure out how to enjoy them! One of my go-to meals for breakfast, lunch, or dinner is a whole mess of whatever greens are around, sauteed up with some form of garlic/onion (maybe an anchovy jumps in the pan too), and topped with an egg. It is fast, easy, delicious, and uses up a lot of greens. The lacinato kale and collards in the box this week lend themselves well to this preparation because they crisp up (to a texture similar to a kale chip) when cooked over high heat. This recipe adds a sweet potato on the side which I cannot argue with at all. 

Pan Crisped Greens with Eggs and Sweet Potato

adapted from Healthy Green Kitchen

  serves 1

Napa Cabbage, Scallions, Radishes: For all of you fermentistas out there! 

Kimchi

from David Lebovitz (there is also a really delicious pickled radish recipe on his website that I highly recommend!)

Two quarts

Recipe adapted from Epicurious and the San Francisco Chronicle (links below).

I couldn't find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to find the Korean chile powder. I added a scant teaspoon of Mexican chile powder for color. Even though my arm was killing me from carrying home all that pork, I was a trooper and hand-chopped all the garlic and ginger. But I think it could also be done in a blender or food processor.

• 1 large Chinese or Napa Cabbage
• 1 gallon (4l) water
• 1/2 cup (100g) coarse salt
• 1 small head of garlic, peeled and finely minced
• one 2-inch (6cm) piece of fresh ginger, peeled and minced
• 1/4 cup (60ml) fish sauce
• 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
• 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
• 1 medium daikon radish, peeled and grated
• 1 teaspoon sugar or honey

1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.

4. Drain the cabbage, rinse it, and squeeze it dry.

5. Here's the scary part: mix it all up.

Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.

7. Check the kimchi after 1-2 days. If it's bubbling a bit, it's ready and should be refrigerated. If not, let it stand another day, when it should be ready.

8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Home Cheese Making Basics

Saturday, June 28th - 10 am to 3:30 pm    

Cost: $70 until 6/25, $80 after - includes lunch, cheese samples and cultures to take home.

Please visit our website for more details and to register!