Weekly Share May 22nd – May 28th

Beets or Summer Squash
Swiss Chard
Garlic Scapes
Mesclun Salad Mix
Lettuce (Red Leaf or Deer Tongue)

It is garlic scape time. We have this lovely delicacy for only three weeks each year and we look forward to them all Spring.  A longish scape will be equivalent to 1-2 cloves of garlic. You can mash them, mince them, or use in bigger pieces for some garlic punch.  If you are unfamiliar with these lovely things, they are a special delicacy that is available for about three weeks. The scape would eventually become the flower bud on each garlic plant. By pulling them out, more energy is put into growing the bulb, making for larger garlic in the end. The scape on its own is tender with a little crunch and has a superb garlic flavor without a ton of heat. They will store in a plastic bag for at least 3 weeks, but can also be pickled using the brine for a basic dilly bean recipe and they make amazing additions to any pickle plate. Other options for the scapes are making garlic butter (blend the scapes, mix with softened butter and a little salt, then using wax paper make the butter into a log roll, wrap in plastic wrap, freeze, and use as needed.) or garlic scape pesto (check out this website for recipes: http://www.saveur.com/article/-/Garlic-Scapes-Recipes). Have a great week and enjoy the share….Brian and Autumn
Garlic Scapes & Eggs
This recipe is terrific with garlic scapes, the flower bud that forms on certain types of garlic just before the bulb starts to bulge and divide into cloves.
1 cup chopped spring garlic
2 Tbsp olive oil
¼ cup grated Parmesan or Romano cheese
4 eggs
salt & pepper
Saute the garlic in the olive oil for 5 minutes or so, until soft and starting to brown. Add the cheese in an even layer and immediately crack the eggs on top. Fry the eggs over high, sprinkle with salt & pepper, then flip. The bottom should be a slightly charred mass of crispy, salty , garlicky goodness. Cook the yolks easy or hard as desired. Serves two for breakfast with toast and orange juice.

Mediterranean Rice-Stuffed Escarole
Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette
Provençal Zucchini and Swiss Chard Tart
Blood Orange, Beet, And Fennel Salad
Roasted Sausage with Broccoli and Fennel

All Photos Courtesy of Alexis Courtney


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