Lettuce – may be getting slightly bitter, make a good salad dressing and it is all good, we are almost ready to start harvesting the lettuce from outside the hoop houses.
Sugar snap peas
New potatoes ?? yippy the first new potatoes, enjoy them fresh and expect more in the future
Turnips or kohlrabi (see great recipe from my friend Polly below, really you could use either in the recipe
Broccoli – some Chinese broccoli and some head broccoli your choice
Garlic scapes – use them like garlic or on the grill they are sweet and garlicky all at once
Beets or carrots – little by little these seeded crops are so hard to get enough of, enjoy what you get
So much going on locally and in the world. I don’t have time today to reflect but I appreciate all those who are involved in their own way in making this world a better place. We care deeply about the environment and environmental justice and are doing our small part to work to protect our climate. I know there is much more that we can do. You are doing your part as well, supporting local food production in an environmentally conscious way. You are showing your children and friends a different path away from petrochemicals. Thank you for supporting this food system as we all work towards a more sustainable path to the future. We are so pleased that our governor has chosen to join forces with so many other state officials to support the Paris accord. Trump does not speak for us.
Here are some recipes that you may enjoy this week:
ROASTED NEW POTATOES WITH SPRING HERB PESTO
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
Kohlrabi and Carrot Coleslaw
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup eggless mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste
1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded
In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.
Moroccan Chicken and Turnip Stew
2 cups cooked chickpeas
2 small (2 1/2 lb) chickens
3 Tb butter
1 Tb oil
5 cups chicken stock
1/2 tsp white pepper
1/4 tsp ground ginger
1/8 tsp powdered saffron
1/2 tsp turmeric
1 lb small turnips
2 cups chopped turnip leaves and stems
1/4 cup lemon juice
Salt and Pepper to taste
Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve. Serves 6 to 8. From The Victory Garden Cookbook.
Easy Pasta with Greens & Garlic Scapes
Posted by Carole Koch
1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic scapes, chopped
1/2 pound kale, Swiss chard, and/or turnip leaves, chopped
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic scapes, and cook until tender. Add the greens and saute until wilted. Drain pasta and combine it with the vegetables. Season with salt and pepper to taste and serve immediately. Serves 2.
Fried Garlic Scapes
Posted by Carole Koch
Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.
Chicken With Garlic Scapes & Capers
Posted by Carole Koch
Thanks to contributing editor Lauren White for sharing this recipe!
2 whole skinless boneless chicken breasts, each cut in half
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
4 tablespoons dry white wine
2 tablespoons lemon juice
4 chopped garlic scapes
1 tablespoons drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.
Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.
Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.
Roasted Turnips and their greens
1. 1/4 cup pitted kalamata olives
2. 1 navel orange, plus 1/4 cup fresh orange juice
3. 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
4. 3 tablespoons extra-virgin olive oil
5. 1 medium onion, thinly sliced
6. 1 garlic clove, minced
7. 1/2 cup water
8. Salt and freshly ground pepper
9. 2 ounces baby spinach (2 cups)
10. 2 tablespoons chopped hazelnuts
1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
5. Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.