Tag: Garlic Scapes

Summer Squash Curry

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.

Garlic Scape Pesto

Garlic Scape Pesto 

1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese

1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop

1–2 tablespoons freshly squeezed lime or lemon juice,

1 bunch roughly chopped scapes

3/4  cup olive oil

salt and pepper to taste

 

Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.

 

Ken’s Kippers and Kale Salad

Ken’s Kippers and Kale Salad

This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.

 

Ingredients:

1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.

½ red onion diced

3 garlic scapes (optional) diced

½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)

1 tbsp. whole grain mustard

2 +tsp.  balsamic vinegar

2 tsp.  olive oil.

 

Directions: 

Mix all ingredients together in large bowl and put on bread or use stand alone!

Chilled Beet Salad

Chilled Beet Salad

1 bunch beets, with tops removed

1/2 cup basil leaves, finely shredded

1/4 cup rice wine vinegar or balsamic vinegar

2 garlic scapes, chopped

2 tbsp olive oil

salt and pepper to taste

1.) Steam whole beets with skins on until soft. Remove from steaming basket and peal off skins by hand (I usually do this running them under cold water).

2.) Slice beets either into cubes or bite sized half moons, put in bowl and pour vinegar over them and toss. Put in fridge till chilled (1/2 hour).

3.) Removed from fridge, toss with basil, garlic scapes, olive oil, salt and pepper to taste.

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