Wowza, I am a happy girl. Snap peas, garlic scapes, arugula–OH MY!
I’m not shy about how I love to cook, so I thought this an apropos moment to share some of that love in the form of recipes.
First things first, scapes are one of my favorite CSA inclusions. I had no idea about these beauties until Farmer John showed me the light:And they taste as good, if not better, than they look! You can use scapes just as you would garlic: in any recipe, raw in salads, sauteed, juice it. Go crazy! And they look great in a vase:)
You’ve got a bunch of greens. This week’s lettuce is perfect for lettuce wraps. Sautee some veggies of your choosin’, include rice or noodles and/or beans if you like and wrap it all in a leaf of this amazing lettuce (I’m sorry I can’t remember what kind it is, I want to say Boston) and enjoy! You can also wrap these greens with sushi rice in a sheet of seaweed and create some tres tasty nori rolls!
A great way to start the morning is to make a smoothie by throwing the following in a blender:
milk of some sort (cow, goat, soy, almond, rice, yogurt, or kefir)
a handful of greens
1 T of almond butter (or cashew or peanut or macadamia, sunflower seed, etc)
water (if necessary for thickness)
honey, agave, stevia (if necessary for sweetness)
*mix it all up and enjoy! You can also throw flax seeds, hemp oil, aloe vera, whatever you like/need in here to start your day!
At our house, we’ve found the secret to enjoying salads in a new way is to have equal parts leafy greens and other veggies. It’s a bit more dense that way and is a big hit. No fail salad dressing: oil (hemp, flax, sesame, coconut, or olive), lemon juice, sea salt, cracked pepper & grainy mustard.
And now for a couple of my favorite recipes:
Peanut Butter & Greens Soup
2 cloves garlic, minced (I like things garlicky so I use more and scapes are a dream here!)
1 T. olive oil
1 t. fresh ginger, minced
4-6 c. veggie broth
2 tomatoes, diced
1 bunch greens (collards, mustard, etc.) cut or torn into strips or small pieces
1/3 t. cumin (I use 1 t.)
dash cayenne pepper (leave out if you don’t like spicy)
1/3 t. salt (my favorite variety of salt is Himalayan sea salt. What difference does the type of salt make, you might ask? Try it!)
1 c. peanut butter (I’ve also made it with 1.5 c. for richer flavor)
1 T. lemon or lime juice
This week’s peas have edible pods, but some aren’t into that (Me? I eat apple cores, peanut shells, papaya seeds . . . ). If you aren’t, or if you’d like to try this with next week’s pea pods which may be a little tougher due to a different type of pea, here’s a pesto I love. Apologies that I don’t often include amounts of things, things get very experimental in our kitchen:)Food process the following until your desired taste and consistency is achieved: pea pods, sesame seeds, tasty oil of choice, greens, garlic, pepper, sea salt, mayo, onion & chickpeas or white beans.Enjoy with veggies, crackers, bread or as a spread on sandwiches.
My absolute go to resource for recipes is www.101cookbooks.com. Heidi Swanson’s blog is a boon and you can search for a recipe by ingredient! Enjoy and let us know what you’ve been doing with your share (aside from eating it:)