Recipes Beet Green and Garlic Scape Bruschetta
Adapted from a recipe from Epicurious.
1/4 cup extra-virgin olive oil ?1 teaspoon minced garlic? 2 garlic scapes, sliced? 8 ounces beet greens, stems removed, leaves sliced ?8 1/2-inch slices good crusty bread/or 16 slices of baguette? coarse sea salt
Lightly brush baguette slices with 3 tablespoons of oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
Place toasts on platter. Top with greens. Sprinkle with salt and pepper.
Optional (but delicious!) - after toasting the oiled bread slices, add a smear of Sweet Rowan Farmstead cheese before topping with the greens mixture. Kohlrabi Slaw with Ginger Dressing & Scallions
(Serves 2 as a side) 2 kohlrabi bulbs, peeled & julienned? 1 large carrot, peeled & julienned ?1/2 large cucumber, seeded & julienned? 1 large scallion, sliced thin? 2 tablespoons rice vinegar ?Juice of 1 lime ?1/2 tablespoon sesame oil ?1 tablespoon mirin ?1/2 teaspoon minced ginger? 1 pinch salt? 1 pinch sugar
?In a small bowl, combine the vinegar, lime juice, oil, mirin, & ginger. Add salt & sugar to taste.
Peel & julienne the kohlrabi, carrot, & cucumber, or use grating blade of food processer. Slice the scallions. Toss all the vegetables together in a large bowl.
Add the dressing to the vegetables and mix all together until the vegetables are coated. Set aside in the fridge for at least 15 minutes. Right before serving, sprinkle with a pinch of salt & toss to combine. Zucchini Garlic Scape Pesto This recipe caught my eye and has been well reviewed. It calls for more zucchini than you may receive, but don't let that stop you. The concept is solid. I hesitate to provide a garlic scape pesto recipe since you won't have loads of scapes to work with, but augmenting with the zuch and with the flavors of each? it's perfect. Spread this pesto on bread, or bruschetta, on pasta or rice, or gobble up on its own.
2-3 zucchini or summer squash
1 bunch garlic scapes
1 banana pepper, seeded, diced (you can skip this and use a small pinch of cracked red pepper)
1/3 cup olive oil (more or less)
Sea salt, cracked pepper
Few mint leaves (optional)
(if making pasta, reserve some pasta water and put it in)
Salt zucchini, allow to sit for 20-30 minutes. Use paper towels to absorb moisture. This is not so important if the zucchini are small. For this recipe medium size is preferred, but it truly doesn’t matter. I used all sizes and types in this recipe.
Saute all zucchini in olive oil on low heat, until soft, not mushy, but not crunchy. (not stir fry style).
In a food processor, add chopped scapes (cut off ends., salt, pepper, banana pepper. Pulse until scapes seem as small as you can get them, adding olive oil a little at a time. Add in cooked zucchini and process. You have to judge here if you need to have more olive oil, or salt, pepper, or cracked red pepper.
Beet and Kohlrabi Latkes with Horseradish Sour Cream ??Recipe Small veggie only members, could make this with beets and zuch! Sauce
1/2 cup sour cream
1-1/2 tablespoons prepared horseradish
1 scallion, chopped
pinch of salt
Latkes:
1 medium-small kohlrabi
1 large or 2 small beets
1 small onion
1 egg, beaten
2-3 tablespoons flour
salt and pepper
cooking oil
Mix sauce ingredients in a bowl. Peel kohlrabi, beets and onion. Coarsely grate the vegetables. Place them in a strainer and press out liquid. Transfer vegetables to a bowl and mix them with egg, flour, and salt and pepper to taste. The mixture should cling together loosely.
Heat a large, heavy skillet over medium flame for a few minutes. (Skip this initial heating of the skillet if it is nonstick.) Generously film the bottom of the skillet with cooking oil and let it heat until hot but not smoking. For each latke, spoon 1/3 cup of the mixture into the skillet and press it out flat. Fry latkes until cooked through, 5-7 minutes per side. Serve with sauce. Makes 2-4 servings. | 
The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon in order to give you extremely fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have the right information to accompany your pick-up.? If there are changes to the share
Picking Up Your Share
Kohlrabi - (Regular Veggie/Localvore Bag) The name means cabbage turnip in German and that is a pretty accurate description. It is a member of the cabbage family and its outer skin would attest to that. The greens look more like turnip greens however and the inner bulb can be a bit fibrous, like turnip. Raw, it is crisp, sweet, and clean, strikingly reminiscent of raw broccoli stalks. Cooked, it touts a mild, nutty, cabbage-like flavor that adapts beautifully to many cooking styles. It can be eaten raw and is great in salads and slaws. It can also be boiled, steamed, baked, roasted, etc. The greens may be eaten cooked like turnip greens or any other cooked greens. To prepare the bulb, cut off the leaves and stems. Use a vegetable peeler to pare off the tough outer layer. Or use a chefs knife to slice it off. Dice or shave up the inner bulb according to your recipe. Store loosely wrapped in plastic in the fridge, separate from the greens
The organic sunflower oil comes from John Williamson's State Line Farm in Shaftsbury, VT. This is a good all purpose mild flavored oil that you can use wherever a recipe calls for vegetable oil. We will send it in a plastic quart container, but we recommend transferring it to a glass container. If you will not use the oil quickly in your household, it's best to store it in the fridge. This is an unrefined product and it can spoil. In the fridge it will last indefinitely. It may get a little cloudy in your fridge but this is normal and the cloudiness will dissipate as it warms up. John and partner Steve Plummer did not start out with the intention to make sunflower oil for consumption but instead built Vermont's first on farm biodiesel facility pressing oilseeds grown on site to be used as bio fuel. But they are able to press the same seeds to create a very high quality oil for consumption, and we all are lucky beneficiaries. Photo at left of John's fields.
