Roasted or {Grilled} Garlic Scapes with Sea Salt

Ingredients: 

• 1 bunch garlic scapes
• olive or coconut oil
• sea salt

Preheat oven to 400 degrees.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.

To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.

For more information and recipes from Sherrie visit her blog, With Food + Love

Marinated Tomatoes

From: Pioneer Woman

This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. A few ideas on how to use them: as a side dish for a grilled dinner, on top of sliced mozzarella with cracked black pepper and sliced basil, piled onto slices of toasted baguette for bruschetta (or, top toasted baguette with the tomatoes, add sliced mozarella, pop into the toaster or under the broiler to melt the cheese), add to a green salad, or spoon over some quinoa or cous cous for a summer side dish.

Ingredients

1 cup Canola Oil (I used less, and substituted olive oil)
1/4 cup Balsamic Vinegar
4 Tablespoons Sugar
1 teaspoon Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 cup Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced, optional
1 clove Garlic, Peeled, optional

Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can increase the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

Kohlrabi Remoulade

LFFC purple kohlrabi!

Kohlrabi is a new vegetable for me, and I've been searching for some fun and interesting ways to try it out! This recipe is courtesy of Nourish Me blog, originally adapted from a recipe by Nadine Abensur.

Kohlrabi Remoulade
Serves 2 to 3

Remoulade Ingredients
2 kohlrabi, thickly peeled
2 heaping tablespoons of mayonnaise
3 fat green olives, pitted and finely chopped
1 small clove garlic, crushed
small handful hazelnuts, roasted, cooled, and chopped
2 teaspoons of grain mustard
sea salt and pepper

Salsa Ingredients
3 small tomatoes (or a good handful of cherry ones)
1½ tablespoons sweet chilli sauce
1 large avocado
1½ tablespoons of extra virgin olive oil (optional)
1 tablespoon of parsley, very finely chopped (optional)
handful of greens (spinach, lettuce, etc.)

Directions
1. First, make the remoulade. Coarsely grate the kohlrabi. Place in a bowl and add the mayonnaise, chopped olives, garlic, hazelnuts, and grain mustard. Season with a little salt and pepper and mix well. Set aside.
2. Second, prepare the salsa. Chop the tomatoes and place in a bowl with their juices. Stir in the sweet chilli sauce. Peel and cut the avocado into 1-inch dice. Add to the tomato mixture, taste for seasoning (adding a little more sweet chill if need be) and stir gently to just combine. Set aside.
3. Mix the extra virgin olive oil and parsley together (optional).
4. Divide the leaves between two or three plates (depending, of course, on how many you are). Place a mound of the salsa on top. Carefully place a mound of the remoulade on top of this. Drizzle a little of the parsley oil if you’re using it around the plate and serve at once.

Stuffed Cremini Mushrooms

This is one of my favorite treats—easy to make and easily adaptable!

Stuffed Cremini Mushrooms
Serves 4 (appetizer servings)

Ingredients
1 package cremini (baby bella) mushrooms
1 to 2 tablespoons butter
olive oil
1 half onion, 2 to 3 shallots, or 4 to 5 scallions, all minced
2 to 3 cloves garlic, minced
ground cayenne pepper, to taste
chives, finely chopped, to taste (optional)
⅓ 8-ounce package cream cheese
2 to 3 tablespoons chopped cheddar, mozzarella, or grated Parmesan
breadcrumbs

Directions
1. Preheat oven to 350 degrees. Rinse mushrooms and remove stems from caps. Set caps aside and finely mince mushroom stems.
2. In a small saucepan, melt butter over medium heat. When hot, add mushroom stems, onions, shallots, or scallions, and garlic. Cook until lightly browned. Remove from heat.
3. In a bowl, mix together stems, onions, shallots, or scallions, and garlic with cayenne pepper, chives, cream cheese, and additional cheese.
4. Lightly coat the bottom of the mushroom caps with olive oil. Arrange on a baking sheet and fill with the cream cheese mixture. Top with breadcrumbs and bake in the oven until golden brown. Serve hot.

Scallion and Sorrel Pancakes with Smoked Salmon

Thank you to CSA Shareholder Lindsay, from Wayne, PA, for sharing the following recipe! She adapted a leek/sorrel recipe from www.bigoven.com to use up her scallions, sorrel, and spinach from this week's share.

Scallion and Sorrel Pancakes with Smoked Salmon
Serves 8 to 10 (appetizer servings)

Ingredients
¼ cup unsalted butter
salt (optional)
4 cups chopped scallions
vegetable oil
2 cups sorrel (can substitute with spinach)
4 ounces smoked salmon
2 eggs
¼ cup All-purpose flour
sour cream, (optional, for garnish)
chopped chives (optional, for garnish)

Directions
1. Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add scallions and sauté until tender but not brown. Add sorrel or spinach; cook briefly to wilt. Remove from heat and let cool.
2. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled scallions mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream, and chives. Serve immediately.