CSA delivery 6/24/2008
In the box this week:
baby Swiss Chard
green onions (scallions)
scapes (garlic tops)
sage
fennel fronds
It's still a little dry in my garden, despite all those rain forecasts and flooding in the western area of this region. Add a hungry family of groundhogs with exquisite tastes (golden pea shoots and kohlrabe tops!) and my garden has had a few setbacks in production. Next week I will supplement with strawberries from a neighbor until something different in my garden starts to kick in!.
A few good recipes were shared today during my drop-offs. A sage/garlic/brown butter sauce added to mashed potatoes! Yum. Another was a tofu/Swiss chard combination. I think baking the tofu with soy sauce/olive oil, then frying some onion and garlic, place the baked tofu on top, top that with fresh Swiss chard, cover with a lid and wilt down the chard leaves (both the garlic/onion mix and the chard will release juices that will be absorbed by the tofu). Seems like you could replace the tofu with fish if you're interested.
Garlic scapes? So many recipes for this one, it's been popular lately. It's the tops of a hard-necked garlic and by removing them the bulbs will grow larger (the tops also contain mini-bulbs). Steam them as you would asparagus, stir fry them with other veggies, the possibilities are endless. The NY Times had an article: link
baby Swiss Chard
green onions (scallions)
scapes (garlic tops)
sage
fennel fronds
It's still a little dry in my garden, despite all those rain forecasts and flooding in the western area of this region. Add a hungry family of groundhogs with exquisite tastes (golden pea shoots and kohlrabe tops!) and my garden has had a few setbacks in production. Next week I will supplement with strawberries from a neighbor until something different in my garden starts to kick in!.
A few good recipes were shared today during my drop-offs. A sage/garlic/brown butter sauce added to mashed potatoes! Yum. Another was a tofu/Swiss chard combination. I think baking the tofu with soy sauce/olive oil, then frying some onion and garlic, place the baked tofu on top, top that with fresh Swiss chard, cover with a lid and wilt down the chard leaves (both the garlic/onion mix and the chard will release juices that will be absorbed by the tofu). Seems like you could replace the tofu with fish if you're interested.
Garlic scapes? So many recipes for this one, it's been popular lately. It's the tops of a hard-necked garlic and by removing them the bulbs will grow larger (the tops also contain mini-bulbs). Steam them as you would asparagus, stir fry them with other veggies, the possibilities are endless. The NY Times had an article: link