Hey everyone! This delicious recipe uses kale, lentils, thyme, rosemary and onions from the CSA. The pork sausage and garlic powder are local, too. All you need are some sweet potatoes and you’ve got a very delicious, very nutritious meal!
Early this afternoon I took a look in the pantry and was uninspired. “What am I going to do for dinner tonight?” I thought. While working through the rest of the afternoon, I let this little conundrum roll around in the back of my head. Inspiration usually hits me if I just let my subconscious […]
via Lentil Sausage Bake — My Urban Farmgal Life
We got a great share this week–the strawberries are always a nice bonus. And even though they had a rough ride over, they taste delicious!
If you need some ideas on how to use garlic scapes, a quick internet search will yield several recipes, so check out some of my links below. I do the same thing with mine every year: I make garlic scape pesto. And lots of it:
This is my batch I made last year. The beautiful thing about the pesto is it freezes well. I grow garlic in my own garden, so I had several pounds of scapes with which to make my batch of pesto. If you’d like to try making it yourself, and are adventurous in the kitchen, here are some guidelines. If you want to try the varieties shown in the photo above, click here. The beautiful thing about pesto is the recipe does not have to be exact. Add a little, leave out something, a pinch of this…it’s totally adaptable to your tastes.
Not into pesto? Chop up a few garlic scapes and add them to your salad. Or, chop them into 3-4 inch lengths and stir fry them in a little olive oil. Cooking them brings out their sweetness, similar to roasting garlic. You can grill them, roast them (then smash the roasted scapes on a piece of toast with butter!), blanch them and freeze them for later. Throw them on a pizza. You can make hummus or dip–go crazy and experiment!
My plans for this week’s share include a salad using the red lettuce and a few green onions. I’ll add to that radishes and some sprigs of dill from my garden. For Father’s Day I’ll use green onions, kale, some garlic scapes, and the ricotta cheese and Italian sausage I got with my fun share to make lasagna. I’ll make angel food cake for desert–to be served with strawberries, of course. I’m so excited CSA season is here.