Thursday, June7, 4:00-6:00pm Cook Field Parking Lot
Here is what to expect for Week 3:
In the box….
- Green onions
- Cut lettuce
- Garlic scapes
Note: we will have two different types of kale this week–one variety for the box and one variety as a self select item.
Tentative List for Week 4
As you can see our greenhouse is full and farm staff are busy.
We have broccoli, cabbage, and possibly cauliflower coming in about two to three weeks.
Weekly Menu Suggestions…
Make a pesto with the garlic scapes
- 1/4 cup pine nuts
- 3/4 cup coarsely chopped garlic scapes*
- Juice and zest of 1/2 lemon
- 1/2 teaspoon salt
- A few generous grinds of black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- *Or use half scapes and half herbs such as basil, dill and chervil
- In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
- Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
Another easy option is to grill the scapes.
Toss them with olive oil, salt and pepper and grill over direct heat for two minutes. Flip them after the first minute to get the other side. Grill them long enough so that they are charred in spots. Finish with some flakey salt and lemon juice.
Options for Kale…
Did you know that kale was a favorite vegetable in ancient Rome. It is rich in vitamins A, C and the mineral calcium. Kale also has the highest protein content of all the cultivated vegetables. Currently, the largest consumer of kale in the U.S. is Pizza Hut (not for eating, but to decorate their salad bars). But actually kale salad is wonderful, especially if you massage the kale in advance. A brief massage not only makes the leaves more tender, it also removes some of the bitterness.
How to massage kale: wash the leaves and remove the mature stems by folding the leaf in half lengthwise and stripping away the thick stem. You can rub the leaves together raw for a few minutes, or add some olive oil and lemon juice and then massage. As you rub the leaves will darken and become silky. Massage to taste; if it’s still bitter rub a little more.
Also, try making some crispy roasted kale chips. My kids eat these as if they were potato chips. All you do is de-stem and cut the leaves into bite-sized pieces. Coat with olive oil and salt and pepper to taste. Preheat your oven to 400o. Put the kale on a baking sheet in a single layer and roast until crispy–about 10 minutes. Keep an eye on the cooking because the leaves brown quickly. You can store the chips in an airtight container. Try mixing with soy sauce and sesame seeds for a little variation.
For storage, wash kale and wrap the leaves in a damp towel, store in the hydrator drawer of your refrigerator. You can keep kale fresh like this for up to a week.