I hope you're all doing well and have some fun plans for the 4th of July.
Things are doing pretty well at the farm, though we're really starting to get desperate for rain at this point. We had a little today, which helped, but things are getting awfully dry. But the tomatoes are sizing up in the greenhouse, and the peas are finally blooming. With some rain, we should be having peas and squash very soon. So, we'll see... the weather is a fickle thing, and it seems to be getting more so.
Here's what's in your bags this week:
Salad Mix
Garlic Scapes
Spinach
Braising Greens
Arugula
By now you are probably pretty familiar with the salad, spinach and arugula, but maybe you haven't encountered Garlic Scapes or Braising Greens. Garlic Scapes are the curly Q tops of garlic plants. It's actually a flower stalk, but it's quite tasty when picked before the flower blooms and used as a sort of garlicky chive or scallion. I like to cook them up a little by sautéing them in a pan, but you don't want to cook them quite as long as real onions. Here's a website with some tasty ideas for how to cook them up: http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
Braising Greens are a mix of greens that do well being cooked in a pan. It includes kale, tatsoi, mustards, and collard greens. It's great chopped up a little and added to a stir fry, or just wilt them down in a pan until they are tender. Maybe add a little splash of soy sauce and some toasted sesame seeds, and lay them over rice... sounds tasty to me!
And here are some Arugula recipes to try:
1) Potato,
Red Onion, Arugula and Brie Pizza
-"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas
Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 c. sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
1/2 c. grated Parmesan cheese
6 oz Brie, thinly sliced
1 c. loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped
1) Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
2) In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
3) Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
4) Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately.
2) Quinoa Risotto w/ Arugula & Parmesan, from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups chicken stock, vegetable stock or broth
2 cups chopped arugula (~ 3 oz)
1 small carrot, shredded
1/2 cup thinly sliced shitake mushrooms
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1) In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occasionally. Do not let the garlic brown.
2) Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
3) Stir in the Parmesan and season with salt and pepper. Serve immediately.
-"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas
Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 c. sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
1/2 c. grated Parmesan cheese
6 oz Brie, thinly sliced
1 c. loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped
1) Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
2) In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
3) Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
4) Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately.
2) Quinoa Risotto w/ Arugula & Parmesan, from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups chicken stock, vegetable stock or broth
2 cups chopped arugula (~ 3 oz)
1 small carrot, shredded
1/2 cup thinly sliced shitake mushrooms
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1) In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occasionally. Do not let the garlic brown.
2) Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
3) Stir in the Parmesan and season with salt and pepper. Serve immediately.
Sarah VanNorstrand
for Lucky Moon Farm
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