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Posts Tagged garlic scape

Beets with Garlic-Walnut Sauce

Many thanks to Anne Percoco for sharing this recipe. We may not have beets this week in our shares, we will however see them again so keep this recipe in a safe place.
2 pounds red beets, about 4 large, trimmed of greens
1/4 cup olive oil
6 cloves garlic, peeled
1/2 cup walnuts
2 tablespoons to 1/4 cup freshly squeezed orange juice
Salt and black pepper to taste
1/4 cup chopped fresh parsley leaves, for garnish.

 
Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
Yield: 4 servings.

 

From: The New York Times

Pasta Alioli

Growing up in an Italian home this was always a quick and easy dinner especially with fresh garlic! Add shrimp, lobster, or some grilled chicken for a more special dish

Pasta Alioli

Serves2-3.

1-2 Tablespoon butter
2-3 Tablespoon olive oil
4 cloves garlic
1 dried red chili or red pepper flakes to taste
4 -6 oz. spaghetti
Salt and freshly ground black pepper to taste,
parmesan cheese

Melt butter and add olive oil to a sauté pan and heat over medium heat add the, finely chopped the garlic and the whole dried red chili or the red pepper flakes. The heat of the oil will activate the oils in the pepper to bring out the flavor, and the pepper will infuse the oil. Cook over medium heat until garlic is very lightly golden and fragrant (just a few minutes, do not allow garlic to get brown, or burn. Remove from the heat.
When pasta is al dente, remove from heat and strain. Reserving 1 cup of water. Do not rinse. If using a whole dried chili, remove the chili before combining with pasta. Return the pasta to the pot it was boiled in. Pour the alioli sauce over the pasta. Toss to coat. Add a little pasta water if needed to thin the sauce.
Serve with cheese

Optional: Top with sautéed vegetables, grilled shrimp or chicken or chunks of lobster.

Garlic Scape Recipes

Some of you may receive Garlic Scapes this week. This is a “once a year” harvest. These are greens growing out of the bulb of the garlic that are cut off in the late spring so that the energy will return to the bulb and allow it to grow larger and stronger in the next few weeks before harvest.

Garlic Scape Pesto
1/3 cup garlic scapes, top flower part removed, chopped
2 tablespoons walnuts
1/4 cup olive oil
a pinch salt to taste
black pepper

Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. This recipe makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic and make cubes of pesto.

Garlic Scape Soup
2 tablespoons butter
2 dozen garlic scapes, chopped
3 large russet potatoes, diced
5 cups vegetable stock
2 large handfuls of Swiss chard(or spinach, stemmed)
juice of 1/2 a lemon
salt and pepper to taste
a couple dollops of sour cream

In a Dutch oven, sauté the scapes in the butter for 2 minutes. Add the potatoes and stock and simmer for 20 minutes until the potatoes begin to break down. Remove from heat, add the chard. Puree in the blender. Season with lemon juice, salt, pepper and sour cream. It can be served cold, but we preferred it hot.

Roast Chicken with Thyme and Onions

Thyme Plants

Some of you will have thyme in your shares this week.
Thyme is a perennial of the mint family. The leaves are the tiniest of all the herbs you will receive. Depending on the variety the plant can grow tall or it can grow close to the ground as a ground cover. In England they will often plant it to grow between slates in an herb garden, sort of as a ground cover. If allowed to go to seed it will produce flowers that are known to attract honey bees.
This herb is a perennial so I would plant this in the ground with promise of it coming back year after year.
Thyme is used in stuffings, stews and for seasoning meats and poultry and fish. Thyme is part of bouquet garni, herbes de Provence, and the Middle East spice blend Zahtar, along with jerk and curry blends.

Roast Chicken with Thyme and Onions

2 lemons
2 whole chickens about 2 ½ lbs each
2 large onions, peeled and quartered
6 shallots, coarsely chopped
8 cloves garlic, unpeeled
3 tablespoons olive oil
salt and pepper to taste
1/2 cup butter, softened
8 sprigs fresh thyme

Preheat oven to 375 degrees F. Lightly grease a medium baking dish.  Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs. Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

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