Week #5 - Eat Your Greens

Eat your greens!

Carrot greens are the tops of the carrots that normally get fed to chickens and horses! No chickens or horses, then you probably toss them.

Waste not, want not. Years ago I set out to use every part of vegetables that I could. Carrot greens were one of those items that had some in a quandary.

Below are some things that I currently do with carrot greens. I have no chickens or horses J

Rinse, pat dry, freeze. Great to add when making chicken or vegetable broth.


Use in smoothies/juicing. They are a powerhouse of nutrients.


Substitute ½ - 2/3 carrot tops for basil in pesto.


Using the tender tops, chop and add to salads.


Make ‘green paste’ – see recipe below

Cooking, Serving It! Green Paste Various discarded greens from vegetables, rinsed. (ex- Alisa Onion greens, beet tops, carrot tops, fennel fronds, etc.) Olive oil Using various greens and vegetables. Place in food processor. Drizzle olive oil until well blended. Freeze in ice cube trays or in zip lock bags flattened. When needed a bit of flavor in soups and sauces, just break some off or toss in a cube!

Week #4 - Scapes

Scapes!!

I picked up my share this week and got 20 scapes.  Now what!

Garlic scapes are the flower stalk of the garlic plant.  They are harvested in a timely fashion so the pungent flavor of the garlic stays concentrated in the bulb.  Green in color, these long thin stalks do have a wonderful garlic flavor. 

Most of our members understand they can pulverize in a food processor for pesto, or freeze in zip bag flat for storing the winter.  When needing a bit of garlic flavor, all one has to do is break a piece off from the bag in freezer. 

As you’ll see below, there are many ways to utilize that twisty looking stalk.  If you have more ideas for me, catch me in the store or in the barn!!

Sandy

Cooking, Serving  It! Grilled Scapes Rub a light coating of oil covering the scapes.  Toss on grill in a veggie pan or directly on grate.  Grill a minute of two on each side.  Serve as an addition to other grilled vegetables. Scape Butter Place 2 sticks of butter, 1/8 cup coarsely chopped scapes into a food processor or blender.  Blend until well incorporated, scrape sides when needed. Serve on pasta, vegetables on fresh hot rolls. Scapes may be added into any stir fry as well.  Used in place of garlic when making pesto. Add it to your favorite hummus recipe.

Freezing  It!                     Scapes freeze very well.  They can be finely, coarsely chopped or cut into slices a couple inches long for sautéing.  Place in a freezer bag, remove as much air as possible.  Store and use as needed.

Dehydrating  It!              Scapes dehydrate wonderfully. Coarsely chop and spread on dehydrator sheet.  Dehydrate 125 for 10-12 hours or until they are dried.  Remove and place in plastic bag or mason jar to equalize moisture pockets 6-8 hours.  To equalize a dehydrated product further confirms that all the pieces are equally dry. Store in pieces or place in blender and blend into powder. Use in place of garlic powder; add to soups and sauces; eggs; chicken or anywhere else you would normally use garlic powder.

Storing It!                         Store in veggie bin of the refrigerator or placed in a paper bag.  Scapes will keep well for at least a couple weeks.  Use a few weeks of CSA shares and process them all together!

Week #3 - Pesto!

Pesto!!

There’s nothing that screams summer other than pesto.  Ok, maybe caprese  salad, but that may be another post.

Traditional pesto is made with basil, garlic, olive oil, pine nuts, salt/pepper.  Great place to start, but there is another world of pesto out there.  There are so many flavorful, fragrant herbs that will make a lively pesto.

A fresh tasty pesto can be used many ways other than on pasta or raviolis.  It can be used as a sandwich bread, base of pizza, bruschetta spread and even a dip for veggies.  It can be served warm or chilled.  A favorite of mine is tossing basil pesto into hot quinoa then topping with chopped chilled tomatoes and feta.  A summer feast!

Cooking, Serving  It! Herb Pesto 1-3 clove garlic to taste ¼ cup any variety nuts: walnuts, pine nuts, almonds, etc. (also optional) 3 cups herbs – basil, parsley, oregano, cilantro, mint - any mix or variety. Here’s where your creativity can come in ½ cup olive oil 1/3 cup grated parmesan cheese Salt/pepper to taste Place everything except oil into a food processor or blender.  On slow-med speed drizzle olive oil into blender while on.  Blend until desired consistency.  If a chopped consistency is desired, pulsing a few times with all ingredients in bowl is also an option.

Freezing  It!                     Make extra!  Store in a zippered freezer bag.  Flatten and freeze.  Just break a piece off when an extra bit of flavor needed in sauces or stews.

Storing It!                         Fresh pesto can be stored safely in covered jar in refrigerator for no more than a week.  Contrary to popular belief, fresh garlic in oil is not shelf stable.  There is protein in garlic can be a place for dangerous bacteria to grow.