Scapes

Not all of you are probably used to scapes, the flowering stalks of onions, garlic, and shallots. I tend to chop mine up when I first receive them (much like I’ve been doing with my green garlic) and pull handfulls out whenever I would usually add garlic or onions to a dish. When the pile gets too large because I’m not using it up, I made pesto with the pre-chopped scapes.

Our co-manager, Helena, made this dish this week and wanted to share it with everyone. Pipe in with your own suggestions.

http://wooddogs3.wordpress.com/2009/05/07/the-greens-of-spring-scapes/

Enjoy!

Dusty

Garlicky Pasta with Greens

Garlicky Pasta with Greens

Time: As long as it takes to boil pasta water

1 pound pasta of choice
2 bunches of strong greens, tough ribs removed, roughly ripped
several ‘glugs’ of olive oil (a little less than 1/4 cup)
2-3 scape stalks, roughly chopped
6-8 cloves garlic, peeled and roughly chopped

Start the pasta water boiling while you rip up the greens and chop the scapes and garlic.  Heat the oil in a smaller skillet, then saute the garlic and scapes until fragrant and starting to brown.  Boil the pasta as usual, and about 3/4 of the way through, toss in the greens.  Strain the pasta and greens, then toss with the garlicky sauce.  Serve.

I made this recipe with the broccoli rabe when we had it last week, but it works with Chinese broccoli, mustard greens, or chard.  You can sub lots of green garlic for the scape/garlic combo as well.  The pasta to greens ratio can be tweaked quite a bit, and the sauce can be stronger or weaker based on how much pasta/green mix you toss it with.

Miscellaneous Produce

Here’s a few ideas I put together this week to use up multiple share items at once.  Some of them are small helpings, so they work well mixed with other ingredients as opposed to alone.

A pesto/hummus made from fava beans, microgreens (or basil from the farmer’s market), scapes, and olive oil.
A super salad made from lettuce, microgreens, sliced kohlrabi, and roasted beets.
Three sisters made from favas, summer squash, and corn (frozen, canned, or from the market scraped off the cob).
A One skillet meal made from cabbage, summer squash, and meat (ground beef or lamb).  Easily wrapped in tortillas or served over rice.
A colorful soup made from green beans, leeks, a winter squash or sweet potatoes, and seasoned to taste.