Pickled Garlic Scapes

Pickled Garlic Scapes
Author: 
Recipe type: Pickles
 
Ingredients
  • 2 bunches garlic scapes (washed and trimmed of any withered or brown parts)
  • 1½ cups apple cider vinegar
  • 1½ cups water
  • 2 Tablespoons kosher salt
  • 2 Tablespoons raw sugar (can substitute white sugar if necessary)
  • Additional ingredients PER PINT:
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seed (not ground mustard)
  • ¼ teaspoon crushed red pepper (optional)
  • ¼ teaspoon coriander seed (not ground coriander)
Instructions
  1. Coil each garlic scape and insert into a sterilized mason or ball jar.
  2. When you have filled the jar to within ¼ inch of the top of the jar, coil or break any extra scapes and stuff the down into the center of the jar.
  3. When the jars are full of scapes, add the spices to each pint jar. Set aside.
  4. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved.
  5. Carefully pour the boiling brine over the garlic scapes.
  6. The garlic scapes will probably pop up and look like they are trying to get out of the jar.
  7. Use a sterile chopstick or butterknife to push it back into the jar.
  8. Wipe the rims of the jars, then fix the lid tightly into place.
  9. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting.
  10. Be patient. It's worth it!

 

Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 
Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Southeast Asian Slaw

Southeast Asian Slaw
Author: 
 
Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)
Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

Sweet Potatoes w/Roasted Garlic & Melted Leeks

Sweet Potatoes w/Roasted Garlic & Melted Leeks
Author: 
 
Ingredients
  • 2 large sweet potatoes
  • 3 large cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 2 medium leeks
  • 4 Tbsp. butter
  • ¼ c. white wine
  • ½ c. milk, half & half, or unsweetened non-dairy milk
  • Salt & pepper to taste
  • Freshly grated nutmeg to taste (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Poke a few holes in each sweet potato, place on a baking sheet (cover it w/ tinfoil or parchment for easy clean-up) & roast until soft, 35-45 minutes.
  3. Make a foil packet for garlic cloves, drizzle w/ olive oil, wrap up tight, & place on baking sheet w/ sweet potatoes – roast for 20-25 minutes, until golden, soft, & fragrant.
  4. Meanwhile, remove leaves from leeks & save for soup stock. Cut stem into ½” thick rings, soak in a bowl of water (to remove any grit), transfer to a colander, rinse, & drain.
  5. Heat butter in a non-stick or cast iron pan over medium heat & add drained leeks. Sprinkle w/ salt & pepper & saute until softened, turn down heat, & continue cooking. Any time they start to stick, add a bit of wine to deglaze the pan.
  6. Continue to cook, adding a bit of wine, until meltingly soft, about 25 minutes.
  7. When everything is cooked, remove skin from roasted sweet potatoes & whip them, by hand or in an electric mixer w/ paddle attachment, with roasted garlic/oil, leeks & any of their liquid, & milk. Adjust seasoning to taste & serve. Serves 4.

 

Tomato Dill Pasta Salad

Tomato Dill Pasta Salad
Author: 
 
Ingredients
  • 3½ c. diced ripe tomatoes (about 1½ lbs.)
  • 2 tbsp. minced parsley
  • 1½ tsp. flowering dill
  • 2 tsp. finely minced shallot
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • ½ bell pepper, thinly sliced
  • Salt and pepper to taste
  • 8 oz. thin pasta noodles (such as linguine, angel hair or spaghetti), cooked
Instructions
  1. In medium bowl, combine tomatoes, parsley, dill, shallot and garlic.
  2. Gradually stir in olive oil.
  3. For best flavor, let sauce sit at room temperature for 30 minutes to 1 hour.
  4. When ready to serve, add salt and pepper; toss with hot cooked pasta.
  5. Makes 2 to 4 servings (about 3½ cups sauce).

 

Salsa Verde

Salsa Verde
Author: 
 
Ingredients
  • 1 Lb. Tomatillos (what’s in your box) hull & stem removed
  • 1 medium shallot, quartered
  • 2-3 cloves garlic
  • 2 jalapeno, stems removed (removed seeds for less heat)
  • ¼ c. cilantro, coarsely chopped
  • 1 Tbsp salt
Instructions
  1. Place tomatillos (in single layer, stem side down), shallots, & peppers in baking dish.
  2. Roast at 450 degrees for 6-8 minutes, turning veggies once, until tomatillos are softened & slightly charred.
  3. Put all ingredients in a food processor or blender & process until smooth. Store in refrigerator for up to a week or freeze.
  4. You could also try grilling the tomatillos and jalapenos for a more smoky salsa.

 

Tom’s Cucumber Salad

Tom's Cucumber Salad
Author: 
 
Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste
Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Grilled Tomato, Corn & Poblano Salsa

Grilled Tomato, Corn & Poblano Salsa
Author: 
 
Ingredients
  • 3 large or 4 medium tomatoes, cut in half
  • 2 ears corn, un-shucked
  • 1 large or 2 medium poblano peppers
  • 1 onion, cut in quarters lengthwise through root (keep root intact to hold onion together)
  • 2 large cloves garlic
  • ½ bunch of cilantro, coarsely chopped
  • Juice of 2 limes
  • Salt to taste
Instructions
  1. Heat grill & oil grates. Brush tomatoes & onions with oil. Place all vegetables directly on grill grates.
  2. Carefully turn each when starting to brown (the tomatoes, onions, & garlic will be quick) & remove into a bowl.
  3. Gently squeeze the tomatoes to remove some juice & seeds (or the salsa might be too runny).
  4. When the skin has blistered all over & blackened a bit remove to a bowl & cover to let steam.
  5. After 10 minutes, remove skin under running water (doesn’t hurt to wear gloves – they can burn your hands a bit when they’re spicy!) & pull out stem & seeds.
  6. When corn husks are blackened a bit, remove from grill & cool a bit before shucking & cutting the kernels off.
  7. Cut the root ends off the grilled onions & place in food processor with grilled tomatoes, garlic, prepared poblanos, cilantro, lime juice, & salt & pulse into chunky or smooth salsa, your choice.
  8. Stir in corn kernels, adjust seasoning as necessary, & serve. Freezes well.

 

Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese
 
Ingredients
  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta
Instructions
  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.

 

Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 
Ingredients
  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime
Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.