Pickled Garlic Scapes

Pickled scapes may be made and eaten in a week (they will last several weeks in the refrigerator) or canned by hot water bath method and stored for winter or spring use. 

Ingredients:

12-18 garlic scapes

1 sprig fresh dill

3/4 cup apple cider vinegar

3/4 cup water

1 tablespoon pickling salt

1/2 pint or pint sized canning jar

canning pot or pot which is at least 4 inches taller than your jars

Directions:

Fill pot of water, so that water will cover jar at least 1 inch. Heat water to boiling.

Combine vinegar, water, and pickling salt in a pot and bring to a boil. 

rim off tops of scapes (pointy white blossoms that are too tough to eat). Cut scapes into lengths that fit into your jars. Pack scapes into jars tightly. Slowly pour hot brine over scapes, leaving 1/2 inch headspace above scapes. Tap the jar or run a clean butter knife around edge of jar to make any air bubbles rise to top. Add more brine if needed. Wipe rim. Put canning lid and ring on jar. Process in hot water bath for 10 minutes. 

Cold Kale Salad With Many Options

Ingredients:

1 bunch kale (any variety)

2 cups of optional additions (dried cranberries, cherries or apricots, sliced apples or pears, sliced or chopped toasted almonds, pecans or walnuts, parmesan or feta cheese, or, or, or....)

Dressing:

1 1/4 cup extra virgin olive oil

1/3 cup lime or lemon juice

4 cloves of garlic or 2 pureed garlic scapes

Salt to taste

Directions:

Wash and remove kale from stems. Let kale drain. Roll kale leave into a bundle and slice into 1/2 ribbons or sized to your liking. Combine dressing ingredients. If you are using scapes, puree them first. Allow dressing to sit for at least a half hour before serving. Combine dressing and kale about 15 minutes before serving. Kale and dressing can be prepared several days in advance. 

 

 

 

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

 

 

 

Chinese Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 


 

Radish and Pesto Crostini

INGREDIENTS

1 baquette, thinly sliced

2 tablespoons of olive oil

1/2 cup of garlic scape, basil or cilantro pesto (see basic pesto recipe)

1 bunch or radishes (or turnips), thinly sliced

Coarse sea salt

DIRECTIONS

Preheat oven to 400. Brush baquette slices on both sides with olive oil. Bake on cookie sheet until golden brown, approximately 3-5 minutes per side.

Slather a bit of pesto on each slice of baguette, arrange a few slices of radish or turnip. Sprinkle with sea salt. Yum, perfect appetizer or side dish.

 

Basic Pesto Recipe

To me, pesto is just a word for some green leaves, some ground up with some nuts or seeds, salt, oil and maybe some cheese or lemon or lime juice. It tastes great with all sorts of variations. Use the general proportions below and see what suits your fancy.  Or use whatever you need to use up from your share. I frequently throw in a mix of greens - a handful of basil, arugula and parsley, for example. You can use nuts or seeds or cheese, or not. As a general rule, green things in the brassica family, like cabbage and broccoli, get a bit on the smelly side when ground up. I usually steer clear of them for this use.

Ingredients

2 cups green leaves (basil, cilantro, arugula, wild picked amaranth, dill, mustard greens.......)

2 - 6 tablespoons nuts or seeds (walnuts, pine nuts, almonds, cashews, sunflower seeds.......)

2 large cloves garlic or 1 garlic scape

½ cup extra-virgin olive oil

½ cup freshly grated parmesan or romano cheese

directions

Place nuts or seeds, cheese and garlic or scape in food processor. Pulse to chop finely. Add greens and oil. Pulse until smooth. Add a dash of lemon or lime juice to brighten the flavor, if desired, or pour it on top of packed pesto to maintain bright green color.