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!
1/2 cup sour cream
1-1/2 tablespoons prepared horseradish
1 scallion, chopped
pinch of salt
1 medium-small kohlrabi
1 large or 2 small beets
1 small onion
1 egg, beaten
2-3 tablespoons flour
salt and pepper
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.