Each week I will leave you all with some food preparation ideas and highlight a vegetable if its something that may be unusual. Feel free to share any delicious ideas with me and they may get featured on here! So you know what to expect, I am not the type of cook who follows recipes to a T, and I believe with most dishes, that this type of flexibility improves them by bringing creativity into the kitchen.
Highlight on Garlic Scapes
"What are garlic scapes?" you may ask. Garlic scapes are a delicacy only available for eating for a few weeks in late May and early June. They are the young flower bud of the garlic plant. Generally only hard neck garlic varieties produce scapes, though occasionally soft neck will produce them too. These garlic scapes are coming from a variety we're growing,German White, of which you'll have cured bulbs to eat in a few months. In the kitchen, garlic scapes are used exactly as you use green onions, but with a garlic flavor: chopped and tossed on a dish or lightly sauted into a dish. Scapes can also be chopped and frozen to use later or chopped and covered in apple cider vinegar for a garlic-y vinegar infusion.
Making the Most of Your Box
Radish Leaves: this have a good taste, similar to mustard greens. Although prickly when raw, they lose that element when cooked well. Cook 'em up!
Kale Stems: Chop 'em small and add to scrambles, stir-frys, and sautes. Cook longer than you would the leafy part and they get nice and tender.
Soup Stock: I'd also like to mention the practice of keeping a vegetable soup stock bag in your freezer. We keep a plastic bag in our freezer into which we put vegetable trimmings that are still fresh and good, but not suited for the table. Kale stems and radish leaves are both examples of something that sometimes ends up in this bag. When you boil greens their b-vitamins are extracted and available in the broth. Onion ends and Onion skins are another, parsley stalks, shiitake mushroom stems. When the bag fills up, dump it in a pot, cover with water, add a small splash of apple cider vinegar (optional, but helps things break down), bring to a boil, simmer for a couple hours, and strain. Voila! You have vegetable broth! If you are a meat eater you can also add bones to the stock bag.