First Share!

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 
1 onion
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

1) Sautee the onion and garlic in olive oil for about 3 minutes, or until onions start to turn clear and soft.  2) Add broth, tomatoes, collards, cumin, cayenne and salt and allow to cook for about 15 minutes.  3) Carefully add the peanut putter, and stir well to combine. Allow to cook until the peanut butter is melted and incorporated.

Alyson’s Greens
Sautee an onion and as much garlic as you like in the form of scapes in 2 T. olive oil & 2 T. coconut oil (the oil combo creates a really nice, dimensional flavor).  When they are soft, add your choice of greens (spinach, broccoli leaf, beet tops, carrot tops, arugula, tatsoi, etc).  When the greens are the softness you like, add cracked pepper and sea salt.  Voila!Pea Pod Pesto 

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  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:)

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