Recipes

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Our scape crow!

Our scape crow!

Week two of the CSA shares included a curly bunch of garlic scapes. They were tender and had a mild garlic flavor. Tasty!

What’s a scape? Some plants in the allium family (garlic, onions, shallots, leeks, and friends) begin reproduction by growing a long round stalk with a spire-shaped point called a scape. Eventually, a flower will emerge from the scape’s tip, from which the plant sends its seeds.

Store garlic scapes in an airtight container or upright in water and use fresh; or freeze. Cook them any way you would asparagus or try…

  • blending them into hummus
  • mashing into guacamole
  • chopping into a salad
  • adding to pesto
  • pureed with potatoes
  • topping pasta dishes

 

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Kale magazine

All Hail The Kale

Rebecca in her spring green sweater and kale

Rebecca and kale

Persephone Farm kale and our “chief kale evangelist”, Rebecca Slattery, were featured in the January/February cover article of Edible Seattle. If you’re on the ferry this month check out the big brochure rack if you’re lucky you might find the back issue free for the taking. Written by friend of the farm, Abra Bennett, the article “All Hail The Kale” expounds on the history, benefits and popularity of this versatile veg. Plus it includes Agate Pass Cafe’s chef and owner Marty Bracken’s recipe for Kale Apple Salad with maple vinaigrette (Rebecca’s favorite kale salad.)

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This recipe submitted by apprentice Felicia. Delicious broccoli fritters that she learned to make last year as a farm apprentice in northern Idaho.

From Diane Green, farmer at Greentree Naturals Certified Organic Farm, Sandpoint, Idaho

Serves 2-4

2 large eggs
2 cups broccoli, finely chopped
1 1/2 cups bread crumbs
1/2 cup freshly grated cheese of choice
salt and pepper
1 teaspoon finely chopped garlic
1/3 cup olive oil

Beat eggs and combine with all ingredients except oil. Form into 1 1/2 inch balls or patties. Heat oil in a saute pan and cook patties until browned on all sides, approx. 5 minutes. Drain on paper towels.

Mix a little lemon juice with plain yogurt for a great topping for the morsels.

Note: You can also prepare the batter in a food processor if you prefer.

Bon Appetit!

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Source: La Tartine Gourmande (Check out the lovely photos of this elegant salad)

1 bulb fennel
1 medium-sized zucchini
1 cup fresh arugula
1 Tablespoon fresh dill
2 Tablespoons lemon juice
3 Tablespoons olive oil
Salt and pepper
1 Tablespoon pine nuts
1/4 cup fresh feta, crumbled

Instructions:

  • Wash the fennel and the zucchini.
  • Remove the hard part of the fennel (the core).
  • Slice both vegetables paper thin (use a good knife or a mandoline).
  • Chop the dill.
  • Toast the pine nuts (in a frying pan, with no oil, for about 3 to 4 mns, or until golden.)
  • Place the vegetables in a bowl.
  • Mix together the lemon juice and oil.
  • Toss with the vegetables and season with salt and pepper.
  • Cover with a plastic film, and place in the fridge for 1 hour.
  • Wash the arugula and dry it.

First Presentation:

  • Take individual serving plates.
  • Take a ring mold and use long strips of zucchini to line the inside of the mold.
  • Mix together the fennel, zucchini and the arugula.
  • Divide the greens between the plates, by placing them in the middle of the mold.
  • Remove the mold carefully.
  • Decorate with crumbled feta, pine nuts and more dill.

Second presentation:
Much simpler as you will toss all of the ingredients together and divide them between plates.

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Source: Carol Field Italy in Small Bites

8 small fresh zucchini, or 1-2 large ones
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
1 1/2 tablespoons finely minced fresh rosemary
1 1/2 tablespoons finely minced fresh sage leaves
1 tablespoon lemon juice or red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Freshly ground pepper

  1. Bring a deep pot of water to a boil. Set the zucchini in a steamer basket, place it over the pot, cover, and steam for a very few minutes, so that the zucchini are cooked but still slightly crisp and al dente. Remove, and allow to cool.
  2. Warm the 1 tablespoon olive oil in a small sauté pan over very low heat, and add the garlic; let it sweat so that the flavor of garlic infuses the oil. Add the minced rosemary and sage and let them wilt in the oil for a minute or two.
  3. Cut the cooled zucchini into strips the size of kitchen matches, and place them in a salad bowl. Whisk together the lemon juice or vinegar, 1/4 cup olive oil, salt, pepper, and the garlic-infused oil with the herbs. Toss carefully with the zucchini because it is very fragile. Serve at room temperature.

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