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.

Week #2 - Solstice Slaw

Solstice Slaw

Summer is officially here. At 12:39 pm on Sunday, June 21, 2015 marks the official first day of summer.  The children are about to be out of school and vacations are being planned.  Although our first day began with rain, the birds were chirping and bees buzzing by the afternoon.  The farmers are welcoming it for their crops. 

At Appleton Farms’ we celebrated Fathers Day which shared the solstice with a blue grass festival.  Families were patting goats, chickens and cows.  There were plenty of burgers, ice cream and lots of dancing to our favorite blue grass band, Olde Cold Tater!

Summer brings salads, cooler food and barbecues.  Cole slaw doesn’t have to be the traditional cabbage.  Cole slaw can be just about any firm vegetable or fruit mixed in with the traditional slaw sauce or a modified version – sometimes sweet, sometime savory.

Kohlrabi

This time of year brings a farm favorite, Kohlrabi.  Kohlrabi is in the brassica family.  The taste and texture of kohlrabi are similar to a milder and sweeter broccoli stem. I think it tastes a bit like a cross between cabbage and apple.  You can find farmers around Appleton Farms’ snacking on them as you would eat an apple. They can be sliced for dipping in peanut butter; julienne for oven fries; sliced thin and made into chips, shredded and added to salads, fritters or for cole slaw.  The skin is usually peeled off with a vegetable peeler then cut as desired.

Kohlrabi Slaw 2 bulbs kohlrabi 2 golden beets 1 medium apple (I prefer local Macintosh) 1/8 cup chopped pineapple 2 cloves garlic, minced hot pepper flakes (optional) fresh herbs (optional) Peel and grate kohlrabi, beets and apple. Combine everything and mix well with dressing. Lit sit for 10-15 minutes to let flavors mingle. Adjust seasonings to taste. You can change it by adding different fresh herbs (dill, cilantro, parsley, hot pepper, etc.) Dressing 1/4 Appleton Farm’s Heavy Cream 1 Tbs fresh lemon juice 2 cloves chopped garlic 1/2 Tbs quality mustard 1/2 tsp sugar Salt & pepper Fresh mint, chopped If you’re feeling adventurous, you can either add to or substitute some of the beets and/or kohlrabi with baby bok choy.  If desired, prepare bok choy by cutting in half, chop lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse sea salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object. Set aside in sink to drain.  After an hour or so, rinse and use.

Chive Blossom Vinegar

If you’ve never had chive blossom vinegar, you’re in for a treat.  The subtle chive flavor envelopes the vinegar, leaving it an almost sweet flavor to use anywhere you would use vinegar.  The blossoms turn the color a beautiful pink.

Collect blossoms and rinse to get any dirt off.  Drain.  Add blossoms to a mason type jar.  Fill with white vinegar.  Store in cool, dark place for 2-4 weeks.  Strain with cheese cloth; store in clean jar.

 

Week #1 Welcome to Appleton Farms' Recipe Blog - Tatsoi

Just a few shorts weeks ago I sat in my office to see waist high snow blanketing Appleton Farms.  Finished with winter thrills by then, my thoughts were on the wonderful offerings the farm offers when it’s green. Fast forward and here we are.  Much is happening on the farm as happy cows grazing on lush green grass; not to mention the baby goats, sheep, pigs, chickens and cows.   Bursting with summer anticipation of fresh, local vegetables takes me to what this blog will bring. Appleton Farms’ Recipe Blog will be different from the blog that our CSA Members get their farm updates.  This is a blog about tips, recipes, and answers to what the funny looking vegetables are!  Appleton Farms’ Recipe Blog is available for anyone to subscribe and read. Resurrecting the Recipe Blog has me thinking dreaming about all the wonderful produce that Appleton Farms has to offer during the season, both for our CSA Members and to the pubic in our Farm Store. Each week will vary with some history about vegetable varieties; tips, ideas; preparation, preservation techniques and recipes for those glorious veggies.  I will cover the well-known produce, but focus on those veggies that our members and customers so often ask us, “what is this and what do I do with it.”   Just as the approaching summer brings little whispers of the farm season, so will this blog. It will keep you up to date with happenings in the foodie world of Appleton Farms, our Farm Store and other local goodies, so make sure you sign up for email notifications or bookmark and check back regularly.  I welcome comments and suggestions for further posts! To sign up for the Recipe Blog: http://appletonrecipes.blogspot.com/ Tatsoi When working in the share room, I observe some that overlook tatsoi.  Personally, I will choose tatsoi before spinach. Called spoon mustard or rosette bok choy, tatsoi has small, dark green spoon shaped leaves and is a variety of the Brassica family.  The leaves make a great addition to salads, added to stir fry or even in smoothies.  Tatsoi has been called the new spinach and has a subtle, distinctive flavor.  Used by chefs in high quality dishes as well as salads.  High nutrients and the taste is similar to spinach with a bit stronger flavor than Bok Choy. Conversations I’ve had with customers, it’s generally eaten raw in cold salads, but I highly suggest cooking it as well. Tatsoi can be added to soup, used as a replacement for parsley in pesto or used as a green in a green smoothie.  Any dish you would add spinach to, tatsoi could very well replace the spinach.  Why not give it a try! How to Store and Prepare Depending on the amount, I usually keep it in my produce bag, dampen a paper towel and slide the damp paper towel under the leaves. A small amount can be wrapped in a damp paper towel. Then store them in the bag in the refrigerator for 3 to 5 days. Rinse before using. Tatsoi can be used raw, steamed, sautéed or in a smoothie.  Anywhere you would use spinach. Adventurous cooks may wilt the leaves a bit and serve as a warm salad. Creamed Tatsoi 1 ½ lb Tatsoi, rinsed and drained. (approx. weight) 4T  Butter 2 cloves garlic, minced 3 T Flour 1 cup Appleton Farms’ Milk 1 cup Appleton Farms’ Cream 1/4 tsp nutmeg salt and pepper to taste Cook the tatsoi in boiling water for one minute (or steam). Add to a cold water bath to stop the cooking. Drain and remove excess water by patting with clean towel. Coarsely chop the tatsoi (or pulse in a food processor) Set aside. In a medium sized sauce pan, melt the butter; add the garlic. Add the nutmeg, flour, whisking to form a paste. Slowly whisk in the milk and cream.  Cook until slightly thickened. Add the tatsoi, salt and pepper. Serve

Week 22 - 2013

Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze

Ingredients

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Preparation

Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.

Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

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 Brussels Sprouts Recipe

Ingredients:

1½ lbs BRUSSELS SPROUTS
3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice
½ cup WATER
SALT and PEPPER to taste

Directions:

Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat--you want the skillet to be hot to sear the sprouts--and don't be shy with the olive oil.
Add sprouts.
They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.

Week 21 - 2013

Sauteed Parsnips and Carrots with Honey and Rosemary 

Makes 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

 Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.


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Crispy Parsnip Chips

Serves: 4

Ingredients:

Cooking spray
2 parsnips, peeled and sliced into 1/4-inch rounds
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and spray a baking sheet with cooking spray. In a bowl, mix parsnips, oil, and Parmesan to coat well. Spread on the baking sheet in a single layer. Bake 10 to 15 minutes until lightly browned and slightly crisp. Store in an airtight container for 1 or 2 days.

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Week 20 - 2013

Yellow Squash Chocolate Brownies



 Ingredients:

1 cup white flour
1/4 cup white sugar
1/2 cup unsweetened cocoa
1/4 cup canola oil
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup yellow squash, peeled and finely shredded
1 tablespoon milk
1/2 cup semi-sweet chocolate morsels





Directions:

Preheat oven to 350 degrees and spray a 9 x 9 inch pan with non-stick cooking spray. Set aside. In large bowl, put all ingredients in the order given above. With large spoon mix until well combined. Pour into pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let pan cool on wire rack. You can eat this plain, sprinkled with powdered sugar or enjoy with ice cream.