Sauvie Island Organics Farm Blog

This Week’s Share

• Beet
• Braising Greens
• Broccoli
• Chard
• Garlic
• Lettuce
• Potatoes
• Onions

Garlic Note: When you cut into your garlic this week you’ll notice that the cloves have formed in the bulb.  You can use this fresh garlic as you would cured garlic – just be sure to refrigerate. 

Recipes

Shannon’s Delicious Walla Walla Onion Rings
Adapted from various recipes over the seasons through experimentation and lots of tasting….

Oil for frying
4 Onions
Salt
Flour
Cornstarch
Good Cold Beer (I prefer a Porter)

-Pour oil for frying (canola, grapeseed or peanut) 2 in. deep into a cast iron skillet or your favorite frying vessel and heat to 350˚F.
-Slice onions crosswise to 1/4 in. thickness and separate rings.
-In a brown paper bag toss rings till dusted with cornstarch and set aside.
-Mix 1 1/2 c. flour with a 1 tbs. salt and 1/2 c cornstarch.
-Quickly stir in 1 good COLD beer and stir till the lumps are pretty much gone.
-Set the bowl of batter in another bowl full of ice water. Keep batter cold while you dunk rings.
-Fry onions taking care not to crowd the pan. Too many will cool the oil and resulting in a less crisp ring.
-Indulge immediately.


The earliest and first harvest of many vegetables is an ephemeral opportunity to savor the vegetables most essential flavor. This week we have two opportunities to have this savory moment, fresh garlic and new potatoes.


Roasted New Potatoes with Fresh Garlic Dressing
Adapted from Recipes from America’s Small Farms

2-3 lbs New Potatoes
Olive Oil
Fresh Garlic
Salt and Pepper to taste

-Preheat oven to 500 degrees.

-Slice new potatoes into 1/4 to 1/3 in. rounds (do not peel, leave the tender skins on).
-Toss potatoes with enough olive oil to lightly coat along with salt and pepper to your taste.
-Arrange potatoes in a single layer on a baking sheet and roast for 12-15 minutes or until lightly browned.

Meanwhile…
-Mince 1 bulb fresh garlic and gently sauté for 2 or 3 minutes in one tablespoon butter or olive oil.
-Drizzle garlic over potatoes and serve…


Blanching Broccoli

From “So Easy to Preserve” 2006. Cooperative Extension Service, University of Georgia, Athens

You will be receiving broccoli for another couple of weeks. Don’t be overwhelmed! You can blanch and freeze broccoli to preserve for later.  Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.


How to blanch broccoli…
Drop broccoli into vigorously boiling water for 3 minutes.
To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling and freeze in airtight freezer bags and label.


Caesar Salad
This is a recipe my stepmom makes and it is the best I have ever had. It is strong. If you like a little less intensity you can adjust the taste, just put in less garlic and anchovy.


In the bottom of the bowl that you will serve your salad into:
-Work 3 cloves of garlic into a paste using two forks with 2 tbs. olive oil and pinch of salt.
-Next, add one of those tiny jars (or half a tin) of whole anchovy fillets into the garlic paste in the same fashion. Adjust anchovy amount to your liking.
-Then add 1 tbs. dry mustard, 2-6 shakes of Tabasco sauce and 2 tbs Worcester sauce.
-Whisk in the raw egg yolk or coddled egg yolk*.
-Whisk in 3/4 cup olive oil and 1/4 cup lime juice.
-Stir in grated Parmesan Cheese (at least a 1/4 cup, but I like a lot of cheese).
-Add salt and generous amounts of ground black pepper to taste.
-Pour dressing into a jar and toss salad in the well seasoned bowl, toss with as much dressing as you like.
-Extra dressing can be stored for up to one week in the refrigerator.

*Coddling causes the egg white to cook and leaves the yolk liquid. This sterilizes the egg of any bacteria that could contaminate. Bring egg to room temperature. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl.


Sam Hammer’s Eggs and Greens
Farmer Sam Hammer at Holcomb Farm in Connecticut swears s the best was to eat eggs. Not just for breakfast. Serve with those amazing new potatoes!

One hand full of braising mix per egg (about one lose cup)
Butter or olive oil
Eggs slightly whisked
Sliced mushrooms (I think Shitakes work best)
2 Tbs. Tamari or Shoyu

Fresh ground Pepper

-Sauté the mushrooms in the butter till soft.
-Throw in greens and a few dashes of Shoyu/Tamari.
-Wilt for a few moments.
-Pour in eggs and cook to your desired consistency.


 

Bulgur Pilaf with Mixed Greens and Garlic
from CSA member Kari Lloyd-Jones

1 small head of garlic, cloves peeled and coarsely chopped
Salt
1 pound yellow onions, finely chopped
1 pound mixed sweet and earthy greens, finely shredded – kale, chard, beet greens, etc. (2 weeks of your CSA share will do)
1 cup course bulgur
¼ cup extra virgin olive oil
2 ½ t. Turkish red pepper paste or substitute 1 ½ t. thai curry paste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
½ cup water
scallions and lemon wedges for serving

Mash the chopped garlic w/ 1 teaspoon salt in a mortar and pestle or on work surface.
In a large, deep saucepan combine the mashed garlic with onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and pepper flakes. Season with salt.
Using your hands, work the water into the bulgur until it is absorbed.
Cover the mixture with a towel, then place a lid on the pot and steam over low heat about 30 minutes until greens and bulgur are very tender.
Serve hot or cold, garnished with lemon and scallions.

This Week’s Share

• Broccoli
• Carrots
• Fennel
• Garlic Scapes
• Lettuce
• Mizuna
• Spinach
• Summer Savory

Summer Savory is in!
…..A new crop for the farm this year, we are still discovering ways to utilize this delicious herb. Savory leaves can be used fresh or dried in soups, eggs, vegetables, beans and lentils, poultry, pork, sausage, veal, turkey, tomato and cheese dishes. For tips on storage and other information on summer savory, click on this link.

Recipes

Very Simple Summer Savory Vinaigrette
Adapted from Simple Measures

1 part balsamic vinegar combined with 3 parts extra virgin olive oil
1 tsp. Fresh Summer savory, minced

Whisk ingredients together and serve over salad.


Crepes with Savory
Adapted from Gardenweb.com

1 cup wholemeal plain flour
1 teaspoon ground savory
2 eggs
2 tablespoons oil
buttermilk, milk or water

Combine all ingredients, using enough liquid to make a thin creamy batter. Heat a frypan pan and grease lightly. Pour in enough batter to lightly coat the base of the pan. Cook until bubbles break on surface, turn over and cook for a few seconds on reverse side. Stack and keep warm. Serve with your choice of crepe fillings. A sauté of spinach and onions with a little cheese maybe?


Summer Savory and Mustard Marinade
Adapted from Gourmet Magazine

2 Tbl Dijon mustard
1 Tbl red wine vinegar
¼ cup olive oil
3 Tbl finely chopped summer savory
1 Tbl water
Salt and pepper to taste

Whisk together ingredients. Use as a marinade for your choice of grilled meat or vegetables. Marinade for 15 minutes.


Carrot Cumin Salad
adapted from Vegetable Love by Barbara Kafka

1 clove garlic, smashed and peeled
1 pound carrots trimmed and cut on the diagonal into 1/8-inch slices (about 1 and 1/2 cups)
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
Pinch of cayenne pepper
Juice of 1 lemon
1/8 teaspoon sugar
Kosher salt to taste
Olive oil to taste.

Fill a medium saucepan with water, add the garlic and bring to a boil. Add the carrots and cook until just barely tender. Drain, discard the garlic. Transfer the carrots to a bowl.
Mix together the spices, lemon juice and sugar. Salt to taste. Pour over the carrots. Chill.
Sprinkle with olive oil before serving. Makes 1 and 1/2 cups.


Braised Fennel
adapted from Vegetable Love by Barbara Kafka

1 and 1/2 tablespoons olive oil
3 fennel bulbs trimmed and cut through into 3 to 6 wedges. (Wedges should be about two inches wide at most)
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
1 cup Basic chicken stock/Roasted Chicken Stock/Commercial chicken broth
Fresh ground black pepper to taste

In a medium pan, heat the olive oil over low heat. Add the fennel pieces and salt. Cook gently for about 10 minutes, turning occasionally, until the fennel is softened.
Add the lemon juice. Cook for 10 minutes. Pour in enough chicken stock to cover the fennel. Simmer gently, partially covered about 1 hour, until the fennel is very tender. The liquid should be reduced to a glaze. Taste; add pepper and more salt if desired. To serve, toss the fennel with the glaze to coat


Spinach Salad with Sesame Peanut Dressing
adapted from The Best of Bloodroot Volume One cookbook, by Selma Miriam and Noel Furie



In a food processor combine:

1/2 cup peanut butter (without added fats or sweeteners)
2 teaspoons agave nectar or honey
1 tablespoon white miso
1 tablespoon dark toasted sesame oil
1 tablespoon tomato paste
2 tablespoons tamari
1 tablespoon mirin (if not available use rice vinegar)

Turn processor on, gradually adding 1 cup of water. Process until mixed well. Correct seasoning. Refrigerate. In a 300 degree oven brown 3 tablespoons of sesame seeds lightly. Set aside. Prepare a bed of well-washed spinach leaves. Ladle Dressing over spinach. Sprinkle with sesame seeds. Hardboiled egg slices are an optional garnish.


Lentils with Spinach (quick tasty dinner solution)
adapted from Kanzeon in the Kitchen by The Dharma Rain Zen Center Sangha

Your share of Spinach chopped
1 large onion
2 Tablespoon olive oil
2-3 cloves garlic peeled and minced
2 cups dried lentils picked over, washed and drained (small Spanish lentils are nice as they cook quickly)
2 teaspoons of salt
2 teaspoons of ground cumin

Chop Onion. Heat oil in a pot (cast iron is best) over a medium flame. When hot, put in onion and garlic. Sauté for a few minutes. Now put in lentils along with two cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add Spinach, salt, cumin. Stir gently to mix and bring to a simmer until heated through.
Makes 7 or 8 Servings

Field Notes by Tanya (SIO Farm Manager)

It’s been a while since I’ve stopped to reflect on where we are in season. The last couple of months have been full and busy with the arrival of this year’s apprentice crew in early May, the beginning of CSA harvests, and a full slate of plantings to get in the ground. Last Friday on field walk I could feel a clear shift in the season, right on schedule it seems with the official start of summer and the longest days of the year.


For one thing, the share is starting to gain a little weight and a few crops are making their debut this week. The return of carrots is always exciting. This year we have put much energy into our carrot crop in hope that we can out smart the carrot rust fly that caused damage to much of our 2007 crop. We have begun covering all our carrot beds with floating row cover before the carrot seeds germinate. This barrier keeps adult flies from laying eggs at the base of the carrot plants. The larvae that hatch from these eggs feed on the carrot root and caused the damage we experienced last year. Today’s harvest of Napoli carrots was free of any evidence of rust fly damage and tastes great. Also new this week is fennel, one of my favorite vegetables. I like to parboil it and then sauté in lots of butter until it’s really tender. We’ve included a lighter recipe in the blog for you to try too. Really, if you are only familiar with fennel seeds you must give the bulbs a try. And if you love them, know that there’s more coming in a couple weeks.


There are other crops just around the corner. Pods are developing on the fava plants with little beans tucked inside the fuzzy white pod. The flowers on the potato plants indicate that tuber formation has begun. Last week marked the beginning of garlic harvest, dictated by the number of wrappers on the garlic bulbs. The wrappers preserve the garlic bulb in storage, so having enough wrappers is important. Though much of our garlic is distributed to you within a relatively short time, we do save some for seed each year to replant in the fall. We look for 5-7 wrappers on a given variety to initiate harvest. We’ll be harvesting garlic over the next few weeks. You can expect to see it in your share soon.


By now we have most of our major plantings in the ground. The night time lows are hovering safely enough around 50° that we will plant our peppers and eggplant this week. Some of the crops that you won’t see in the share until October and November – Brussels sprouts and parsnips – to name a few – are already in the ground. Fall kale and collards are being seeded in the greenhouse now. The sweet corn field is planted – one full acre – decked out with mylar tape, an inflatable snake, and a scarecrow standing guard.


Fifteen hours of daylight means plants grow faster. Last week the crew commented on seeing the potato plants grow from one day to the next. Along with the vegetables, the weeds are taking full advantage of these hours of light. Now that the fields are mostly planted out, we’ll be transitioning our focus to keeping the weeds down, both with steel and hand.


The crew has started to get into a good rhythm and it is hard to imagine that we have only been working together for a couple of months. As satisfying as seeing the fruits on the tomatoes start to grow, swell, and sweeten is being witness to the camaraderie that grows in the fields over the work of planting, weeding, and harvesting. I hope its spirit infuses the harvest you share in.

This Week’s Share

• Arugula
• Asian Greens, Fuyo Shomi 
• Broccoli
• Kale
• Lettuce
• Turnips

Recipes

Vegetable Stir Fry with Glass Noodles

Adapted from Vegetarian cooking for Everyone

2 ounces mung bean noodles

6 dried Chinese black or shiitake mushrooms

1 pound vegetables – ½ lb. broccoli and ½ lb. Hakurei turnips will work

3 tablespoons sesame or peanut oil

4 teaspoons each of chopped garlic and ginger – if using green garlic increase amount

1 onion chopped

1 or 2 heads Fuyu Shomi, sliced into strips

Salt

2 tablespoons soy sauce

¾ cup water from soaking mushrooms

2 teaspoons cornstarch diluted in 3 tablespoons stock or water

1 teaspoon dark sesame, chili, or roasted peanut oil

Soak noodles in warm water for 20 minutes or until soft. Soak the mushrooms in 1 cup warm water for 20 minutes. Reserve mushroom-soaking water and slice caps into strips. Thinly slice vegetables. Heat the wok and add 2 tablespoons of oil. When hot add garlic, onion, ginger, and mushrooms. Stir-fry for one minute, add vegetables. Salt lightly and stir-fry for 4-5 minutes until tender firm. Remove and set aside. Heat the third tablespoon of oil in the wok, add noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return vegetables to wok, add diluted cornstarch, and cook until the vegetables are glazed. Toss with dark sesame oil and serve.

Fuyu Shomi and Buckwheat Noodles in Seasoned Broth

Adapted from Feeding the Whole Family by Cynthia Lair

1 package soba or udon noodles
2 teaspoons toasted sesame oil
1 onion, cut in thin half moons
2-3 cloves garlic or equivalent of green garlic, minced
2-5 Hakurei Turnips cut into matchsticks
5 shiitake mushrooms, cut into bite-sized pieces
2 cups Fuyu Shomi, chopped
4 cups water
1/3 cup tamari, shoyu, or soy sauce
½ pound firm tofu, cut into ½” cubes
1 tablespoon freshly grated gingerroot

Prepare the noodles according to package directions. Drain and set aside.
Heat oil in a 4 quart soup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add turnip and mushroom pieces; sauté a few minutes more. Add Fuyu Shomi, water, tamari, tofu, and ginger. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Serves 4.

Curried Turnips

Adapted from Vegetarian Times Complete Cookbook

1 onion, chopped

2 tablespoons oil

3-5 Hakurei turnips, peeled and sliced thinly

2 teaspoons curry powder

1 teaspoon salt lemon wedges

Cook onion in oil for approximately 5 minutes over medium heat, stirring regularly, until it begins to brown. Stir in the turnips and cook 5 minutes more. Add curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges. Serves 4.

Lemon Tahini Dressing

Adapted from Vegan World Fusion

½ cup raw tahini

½ cup water

¾ tablespoon fresh lemon juice

1 tablespoon red wine vinegar

2 cloves garlic, minced

½ teaspoon salt

⅛ teaspoon ground black pepper

1 teaspoon cumin, ground

Whisk together all ingredients until smooth and then let dressing sit for at least 15 minutes before serving. This dressing tastes wonderful on sauted lacinato kale. Makes 1 1/4 cups.

Weather Notes

Yes, this has been a colder then usual spring. On Friday our night time low was 38 degrees. At this time of year we are usually looking at night time lows of about 50 degrees. We are seeing some cold stress on our more sensitive crops such as beans, basil and cucumbers but with the warmer weather in the forecast they should bounce back quickly.  We are keeping the eggplants and peppers happy in the greenhouse until we see night time temperatures hit 50 degrees at which point we will plant them in the fields. We are hoping that summer will truly be here when the solstice hits on Saturday the 21st. As we await the warmth of summer we can truly enjoy the vegetables of a long Oregon spring. In the next few weeks the greens of your share will be brightened by the white of fennel, the orange of carrots and the red of beets.

Love Notes

CSA member Brandon S writes- Love the farm share. A highlight each week for the family. Any consideration of folks submitting the food they make from the share each week — at least a photo— to the blog each week?

For instance I have attached the family meal this Sunday:

“Salad share with roast chicken breast accompanied by mac n’ cheese with sautéed radishes and braised chard. chardonay too.

Any one else want to send in pictures and/or recipes….

This Week’s Share

• Green Garlic
• Kale
• Lettuce
• Mizuna
• Onions, Sweet

Broccoli and Shelling Peas will be rotating through your shares. If you did not see them last week you will enjoy them this week.

Additional Onion Notes:

This week’s share includes our first harvest of onions for the season. These onions were planted in late October from transplants we started last year in late July. They are Sweet Spanish onions of two varieties – Siskyous Sweets and Walla Wallas. Some of the onions in this planting have started bolting. When a plant bolts it sends up flower stalk, then a bud and eventually, a flower blooms. Onions are a biennial plant meaning that they produce seed in their second year of life. Usually, some of the overwintered onions we plant bolt pre-maturely. The temperature fluctuations of our spring trick the onion into “thinking” it has gone into a second year. Once the onion puts up a flower stem, the energy of the bulb goes into this endeavor and the bulb starts to disappear. We harvest these bolting onions for an early taste of onions in the share because there is still a usable portion of bulb around the flower stem. You can use them as you would any sweet onion.

Recipes:

Green Garlic Soup
Adapted from Chez Panisse Vegetables

1 lbs green garlic, about 12 plants
½ lbs potatoes
2 medium onions – spring onions from your share will work
¼ lbs unsalted butter
Salt
2 quarts chicken or vegetable stock

To clean and prepare the garlic, trim away root end and peel away any tough or dirty outer leaves. Cut away tough upper portion of the green leaf. Lower portions of the green are fine to use. Cut the clean garlic into thin rounds or half circles. Peel potatoes and cut into half inch cubes. Peel and chop onions. Melt the butter, add onion and cook slowly until translucent and tender. Salt, add garlic and potatoes, cook these together for five minutes, add stock and bring to a boil. Lower heat to a simmer and cook the soup until potatoes are tender. Check seasoning. Can be served rustic and chunky, or pureed. Serves 6

Green Garlic Mayo
From Epicurious

2 eggs
½ tsp salt
1 tsp Dijon mustard
4 stalks green garlic, white and pale green parts chopped roughly
3 tsp lemon juice or rice wine vinegar
2 tsp more rice or white wine vinegar
1 ¼ cup canola oil

Whirl ingredients except oil in food processor. Slowly add oil while the food processor is running.

Kale and Walnut Pesto
Adapted from Farmer John’s Cookbook

¼ cup chopped walnuts
½ tsp salt
½ lbs kale coarsely chopped
2 cloves garlic minced – you can substitute green garlic here to make as garlicky as you like.
½ cup extra virgin olive oil
½ cup parmesan cheese
Ground black pepper to taste

1. Toast and chop walnuts in a dry heavy skillet over high heat stirring constantly, until they become brown in spots and become fragrant. Immediately transfer to a dish to cool.
2. Bring two quarts water to boil. Add salt and then kale. Cook kale until tender, about 10 minutes. Drain
3. Put garlic kale and walnuts in blender or food processor. Pulse until well combined. With blender or food processor running pour in olive oil steady and smooth.
4. When ingredients are combined transfer to a bowl. Stir in cheese, salt and pepper to taste and serve hot. Makes about 1 cup
 

Green Barley and Kale Gratin
Adapted from Vegetarian Cooking for Everyone

2/3 cup pearl barley, rinsed
Salt and pepper
1 large bunch kale, about 1 ¼ lbs
2 tablespoons butter
3 tablespoons flour
1 ½ cup milk or vegetable stock
¼ tsp allspice
1/8 tsp nutmeg
½ cup grated Gruyere or provolone

In a saucepan, add the barley to 1 quart boiling water with ½ tsp salt and simmer, uncovered until tender, about 30 minutes. Drain. While its cooking, cook the kale in a skillet of boiling salted water until tender, 6 to 10 minutes. Drain then puree with ¼ cup of cooking water until smooth.

Preheat oven to 375. Melt butter in small saucepan, whisk in flour and add milk. Cook, stirring constantly over medium heat, until thick. Season with allspice, nutmeg, salt, and pepper. Combine all the ingredients, check the seasonings, and then transfer to lightly buttered baking dish or ramekins.

Bake until lightly browned on top, about 30 minutes. If you use ramekins, run a knife around the edges, and then unmold them by giving them a sharp rap on the counter. Present them browned side up. Serves 4 to 6

This Week’s Share

• Arugula
• Chard 
• Garlic Scapes 
• Lettuce
• Radish or Turnips

Coming Soon:

Broccoli and Shelling Peas: You will see both these items in your share in the next week or so. They are both a crop that do not necessarily come to maturity all at the same time. Due to this nature we will rotate which pick ups get them throughout the next few weeks. If you do not see them this week you can expect to see them next week.

Recipes

Grilling Garlic Scapes

Just fire up your grill and toss the garlic scapes with olive oil and a pinch of salt, they take only a few minutes on the grill to become tender and are of a milder garlic taste than the green garlic.


Arugula Pesto Recipe
adapted from elise.com/ricipes

2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
3 garlic scapes or 1 clove of garlic, minced

1. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

2a Food processor method (the fast way): Combine the arugula, walnuts, minced garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

2b Mortar and pestle method: Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

3. Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.


Braised Chard and Chard Stem Gratin
Adapted from Alice Waters’ “Chez Panisse Vegetables”


Braised Chard
Separate the leaves and ribs of a fresh bunch of chard. Wash, drain and cut the leaves. Slice a large sweet onion and several garlic scapes and stew in olive oil using a pot large enough to fit all the chard leaves.  After the onion and garlic scapes soften, add the chard leaves, season with salt and pepper, cover and stew for 20 to 30 minutes, stirring occasionally. After making this dish you can use your stems for Chard Stem Gratin.


Chard Stem Gratin
Remove their strings and parboil until tender, drain and arrange in a gratin dish with bits of fried pancetta, some chopped garlic scapes, chopped flat-leaf parsley. Cover with a bit of béchamel sauce or cream and gratineé in a preheated 450˚F. oven or under the broiler until golden.

Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter
Annie Somerville “Fields of Greens ”

1/3 cup brown butter
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch red or green Swiss chard
1 tablespoon light olive oil
1/2 medium red onion, thinly sliced, about 1 cup
Salt and pepper
2 garlic cloves, finely chopped (feel free to substitute 4 garlic scapes)
1/2 pound fresh fettuccine
1/3 cup walnut pieces, toasted
Grated Parmesan cheese

Brown butter has a rich aroma and distinctive nutty, sweet flavor. This can be tossed with pasta or added to a hearty sauté of escarole, red chard, and kale. So make a batch and save it in the refrigerator for your future share with kale. Be sure to use unsalted butter and remove it from the heat before its amber color begins to darken. This butter holds indefinitely in the refrigerator. Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mild solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-cloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. This recipe makes about 3/4 cup.

Set a large pot of water on the stove to boil Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large sauté pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Sauté over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Sauté for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.

When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Pizza with Mozzarella and Arugula
Janet Fletcher’s “Fresh from the Farmers’ Market”



Make enough dough for a 13- to 14- inch round pizza.


Topping:

2 tablespoons extra virgin olive oil
3 garlic scapes, minced
1/4 teaspoon hot red pepper flakes
Salt
1/2 pound low-moisture whole-milk mozzarella, coarsely grated
1 ounce arugula

In a small bowl, combine olive oil, garlic, hot-pepper flakes and salt to taste. Let stand for 30 minutes to marry flavors.
Spread cheese evenly over the pizza dough, leaving a 3/4-inch rim. Brush the rim with some of the seasoned oil, then drizzle more oil, including the garlic and pepper flakes, over the pizza. Reserve a little oil for brushing on the rim after baking. Immediately slide pizza from peel onto a stone and bake until the crust is crisp and browned, about 8 minutes. Remove from oven. Scatter arugula over the top. Brush rim of crust with remaining olive oil. Serve immediately.


Hazelnut-Garlic Scape Vinaigrette
Adapted from Annie Somerville’s “Fields of Greens”
This would be great over a nice plate of farm fresh arugula with radishes or turnips.

2 tablespoons sherry vinegar
2-3 garlic scapes, minced
1/4 teaspoon salt
2 tablespoons hazelnut oil
2 tablespoons light olive oil

Combine everything but the oils in a bowl, then slowly whisk in the oils.
Makes about 1/3 cup