Greetings First Light Farm CSA folk!
Included in your box each week will be a selection of tested and adaptable recipes that use the garden-good First Light Farm seasonal produce of the week. We would like to feature recipes that are imaginative, keep your cooking uncomplicated so you can enjoy summer, and can be modified to meet a variety of dietary needs and preferences. If you have recipes you would like to share, the “Exchange” is open!
This week you will see a relative newcomer to farmer markets: garlic scapes. They look a bit odd, can twist and be curly—which is one reason they are also sometimes called serpent garlic. Garlic scapes are the green stems that shoot up from garlic bulbs growing underground.
If you like garlic, you’ll love garlic scapes and you can use them in all the same ways you’d use regular garlic. I like to sauté or grill a bunch of scapes and keep them in the fridge, tossing them into chicken salad, adding to scrambled eggs, pureeing then mixing into softened butter to make garlic bread, whisking into a little sour cream to drizzle on roasted veggies, or processing with white beans, a little olive oil, lemon juice and spices to make a fabulous dip. Three recipes follow that showcase this versatile vegetable.
This is also the time of year when leafy greens like lettuce have to be picked before bolting—which can lead to a different kind of problem: we all know we need to eat more leafy greens but what to do with too much of a good thing? Consider using large leaves of lettuce as bread by making lettuce wraps. They can be stuffed with almost anything! Below find a recipe for cooking leafy greens for a side dish.
Happy eating! Debra