Whew! All that rain last night made for a muddy day at the farm. But as always, we are thankful for it! We have a busy week ahead of us and we look forward to seeing everyone at this week's pickup.
This week, according to share size, members will receive: garlic scapes, kohl-rabi, kale, Swiss chard, radishes, collard greens, green onions, sugar snap peas, arugula, and red cabbage.
2 medium kohl-rabi, peeled, shredded
2 small carrots, shredded
1 tablespoon shredded onion
1/3 cup white vinegar
1/3 cup granulated sugar
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/8 teaspoon freshly ground pepper
Combine the shredded kohl-rabi with the shredded carrots and onion in a bowl. Combine the remaining ingredients and blend well. Pour over the shredded vegetables and toss to coat well. Cover and refrigerate for at least 2 hours.
Garlic Scape Pesto
6 garlic scapes, chopped
1/2 cup freshly grated cheese (Parmesan or Asiago work well)
1 tablespoon fresh lemon juice (optional)
1/4 cup pine nuts (can also use lightly salted peanuts)
3/4 cup extra-virgin olive oil
Place the garlic scapes, cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture.
Green Onion Dip
2 (8 ounce) packages cream cheese, softened
1/4 cup milk
2 bunches green onions, chopped
1 teaspoon salt
1 teaspoon garlic powder
In a medium bowl, blend cream cheese and milk. Use more milk as needed to obtain desired consistency. Stir in green onions and remaining ingredients. Refrigerate until serving. The longer it is refrigerated, the more the onion flavor intensifies.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849