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!

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 
Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste
Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Spicy Braised Beet & Turnip Greens

Spicy Braised Beet & Turnip Greens
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 bunch turnip greens, coarsely chopped
  • 1 bunch turnip greens, coarsely chopped
  • 4 scallions, diced up to about 4 inches from top
  • 3 garlic scapes, diced
  • 3 tablespoons Driftless sunflower oil (or olive oil)
  • 1 tablespoon red chile flakes
  • Salt to taste
  • Pepper to taste
Instructions
  1. In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat.
  2. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.
  3. Cook greens until tender, about 8 minutes. Serve immediately, using tongs to transfer greens onto plates -- give them a good squeeze to get rid of excess water before plating. Drizzle with more Driftless sunflower oil (or olive oil).

 

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 
Ingredients
  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)
Instructions
  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.

 

Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Author: 
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed
Instructions
  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.

 

Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Author: 
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste
Instructions
  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.

 

Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 
Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional
Instructions
  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.

 

Swiss Chard with Dried Currants & Nuts

Swiss Chard with Dried Currants & Nuts
Author: 
Recipe type: Side Dish
Serves: 3-4
 
Ingredients
  • 1 bunch swiss chard, rinsed, stems separated
  • 2 tbsp. butter or oil
  • 2 Tbsp. minced garlic scapes (tip above flower
  • discarded)
  • 3 tbsp. white wine
  • Salt and pepper to taste
  • 3 tbsp. dried currants
  • 2 tbsp. toasted pine nuts or chopped walnuts
Instructions
  1. Slice chard stems into ¼-inch pieces.
  2. Coarsely chop wet leaves and set aside. In an 8-inch skillet, heat butter or oil over medium-high heat.
  3. When hot, add chard stems and sauté for a couple minutes.
  4. Add garlic scapes, stir a few times, then add wine, damp chard leaves, salt and pepper. Stir about 2 minutes until all the chard leaves are wilted.
  5. Add currants, stir and cook for another couple minutes, until liquid is evaporated.
  6. Top with nuts and serve immediately.

 

Creamy Potato and Snap Pea Salad

Creamy Potato and Snap Pea Salad
Author: 
Recipe type: Side Dish
 
Ingredients
  • 2 lb. potatoes, cut into bite size chunks (skin left on)
  • 2 Tbsp. white wine vinegar mixed with ¼ tsp. each salt & pepper
  • ½ lb. snap peas, stems & strings removed (snow peas work too!)
  • 1 bunch of green onions (or potato onions), chopped
  • 1 Tbsp. green garlic or garlic scapes, minced
  • ¾ c. sour cream
  • 1 Tbsp. mayo
  • 1 Tbsp. grainy mustard
  • Salt & pepper to taste
  • A mix of any fresh herbs, such as rosemary, thyme, oregano,
  • parsley, dill, cilantro, etc.
Instructions
  1. Boil cut potatoes in salted water until just soft (but not falling apart).
  2. Drain, reserving hot water.
  3. Gently fold in vinegar/salt/ pepper mix & cool.

 

Cilantro and Garlic Pesto

Cilantro and Garlic Pesto
Author: 
Recipe type: Sauces
 
Ingredients
  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • 1 bunch cilantro, coarsely chopped (leaves & stems)
  • ½ c. raw pumpkin or sunflower seeds, toasted & cooled
  • ⅓ c. Driftless sunflower or olive oil
  • ½ tsp. salt
Instructions
  1. Combine all in food processor & pulse until smooth.
  2. Use within a week in the fridge or freeze.
  3. Makes a fantastic dip with sour cream or spread with cream cheese.
  4. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls.