Sunday, June 24, 2012

Week 4

Things are definitely moving along.  Probably a little quicker than average.  Before I forget I wanted to mention that there is a really nice herb circle this year, with thyme, oregano, sage, and other things starting. Also lots of flowers for members to pick: zinnias, cosmos, snapdragons, bachelor buttons, calendula, marigolds.  Sunflowers are a week or two out.  Now to this weeks share . . .

carrots
squash/zukes
peas
lettuce
cabbage/chard (?)
garlic scapes

No one responded with a scape recipe, but I have a general CSA meal helper: pizza.  We often buy dough either frozen or not from City Market or Leonardos.  It is cheap and freezable, which makes it a great fall-back.  There are obviously a wide range of things you can do here, and somebody surely has said it before, the dough is just the canvas and you are the artists.  Some Pizzas recently made at our house: spinach and asian eggplant (which is great for this as it holds together really well) and yellow squash, chard, garlic scapes. In all cases this is my basic recipe:

1. Toss out dough onto oiled cookie sheet (I really do try to spin it, it makes for the thinnest best pizza)
2.  Bake in Oven on 425 for 7-10 mins
3.  Lightly saute the veggies you want
4.  First add sauce if desired, then your vegetables, then your cheese or cheeses.
5.  Put back in at 425 for 7-10 mins, or until cheese just starts to brown.

Enjoy, and see you soon, yeah for rain!

2 Comments:

Anonymous sandi said...

sugar snap peas were absolutely delicious with new potatoes, butter and dill!

8:46 PM, June 25, 2012  
Anonymous Anonymous said...

I'm a bit behind with this, but here is a garlic scape pesto recipe that is quite good.

6 garlic scapes, chopped
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
1 tablespoon fresh lemon juice
1/4 cup pine nuts (I have used walnuts too)
3/4 cup extra virgin olive oil
salt and pepper to taste

Put the garlic scapes, cheeses, lemon juice, and nuts in a food processor or blender and drizzle the olive oil over the mixture. Blend until the pesto is a bright green color and smooth in texture.

4:32 PM, June 26, 2012  

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