What is It? Scapes!

You are in for a treat in your CSA haul this week: Scapes. If you've never tried them, start now.

Scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious. Looking like a curly spring-onion, with a subtle garlic-y taste, scapes will soon be your new best friend. They can serve as vegetable, aromatic, and herb all in one yummy bite!

I first tried them simply -- grilled with a little olive oil -- and I was totally converted to a scape-maniac who looks forward to them every summer. But if you want to get creative, here are a few ideas:

dice them into scrambled eggs
blend them into hummus
slice them thin into a salad
sauté them
use a small bit in guacamole
turn into a compound-butter with lemon and thyme
use in a pesto (see recipe below!)

Recipe for Garlic Scape Pesto (courtesy of seriouseats.com)
- makes about 1 cup -

Ingredients
1/4 cup pine nuts (or walnuts)
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

Procedure
1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Kohlrabi

Wondering what exactly to do with that funny looking veggie in your latest CSA share? It's K0hlrabi, and it's delicious.
















Kohlrabi came to the United States from Europe. Its name literally means "cabbage-turnip". Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Storage: Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.
Preparation:For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness. Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.

Here's an awesome recipe that uses the kohlrabi and the yummy summer squash in your CSA shares, courtesy of straightfromthefarm.net. The best part? This is a recipe your kids will go CRAZY for -- they'll be too busy asking for seconds realize that they're eating their veggies!

Kohlrabi & Squash Empanadas
Ingredients: 3 cloves of garlic, finely minced; inch of ginger, peeled and grated; 2 medium kohlrabies, peeled and cut into small cubes; 1 large summer squash, cut into small cubes; 2 large scallions, both white and green parts, finely cut; 1 radish, minced (optional); 1 T. extra virgin olive oil; 1 T. butter; salt and pepper to taste; dash of freshly grated nutmeg; 1 box of pre-made pie crust (or one batch homemade); 1 egg

In a medium skillet, heat oil and butter over medium heat. Add garlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool.

Roll out dough to be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness.

Pre-heat oven to 425F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.
To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method.

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.

What is it? Kabu

Wondering what that strange purple vegetable is in your CSA? Here's a blurb:

Kabu (turnip)Kabu has been widely grown and consumed in Japan since the 7th century. There are many different varieties with different shapes, sizes and colors, and it's commonly eaten raw, marinated or pickled. The most common variety is much more delicate than the turnips you usually think of: beautifully smooth, white and round, a little larger than the size of golf balls. The light green leaves have jagged edges and can also be pickled or chopped up and enjoyed in salads or cooked in miso soup. The flavor is somewhat similar to daikon, but milder and the texture, softer. The roots are high in vitamin C and iron; the leaves are high in fiber, vitamin A, and calcium.

Per Mamma Licia, Kabu tastes great grilled on the barbecue.