Saturday, May 27, 2017
2017. Week 4
New this week:
Escarole: Escarole is a lovely bitter green that is in the chicory family along with radicchio and endive. I normally think of escarole as a "soup green." Here is a link to my favorite easy wedding soup.
Kohlrabi: I know this is a weird one. But trust me, it is good and easy to use.
--Here is a link to make the famous Kohlrabi Ham Bake--Here is a link to a post I wrote on Kohlrabi
Garlic Scapes: Garlic Scapes are the tender stem found on a garlic plant. Use your garlic scapes raw in salads and they will have a hot peppery flavor. Cooked garlic scapes will have a mellow, sweeter flavor. Here is a link to a garlic scape salad dressing. Chop garlic scapes into little coins and add to stir-fries and fried rice. Throw whole scapes on the grill, just like you would make grilled scallions.
Zucchini: Zucchini is such a versatile vegetable. Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best! What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it?
Arugula: Arugula is a bright, peppery green mostly used in salads. Here is a link to some recipe ideas