As I’ve mentioned before, we belong to a great CSA (community-supported agriculture) farm here in Colorado. With our weekly newsletter, Grant Family Farms sends out recipes and info, and this year, they generously said I can share the info with you!
This week we’ve got tips on freezing herbs, ways to use the garlic scape (what’s that? read on!) and a yummy-sounding dish that uses the whole beet, greens and all.
Here is an easy way to freeze cilantro, parsley, and basil …. Just wash the herbs and run them through a salad spinner, roll it in paper towels like a jelly roll and put it in plastic bags. Later you can unroll the paper towels and use it just like fresh. Enjoy!!
The Garlic Scape
The garlic plant has more than one usable portion. While many people are aware of the many uses for the garlic bulbs, not as many persons are aware that the stalk of the garlic plant is also edible. Often referred to as the garlic scape, the stalk also contains flavor and can be used in a number of different recipes. Here is more information on the garlic scape, including when to harvest the stalk for use in preparing meals.
Garlic Scape and Almond Pesto
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
Two-Way Street Beets
Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3″ pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat a heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter.