Echollective Farm and CSA

Beef Stirfry (with garlic scapes)

Melt the butter in a large wok and cook the onions over med-high heat until translucent, but still somewhat firm, about 5 minutes. Remove the onions, leaving as much butter in the wok as possible. Increase the temperature to high, add the meat (drain off most of the marinade first) and cook until just browned, about 2 minutes on each side. Remove the meat, leaving the juice, and add back the onions and other vegetables to cook for about 5 mins (if using frozen veg, add a few minutes for thaw time). Add back the meat and toss in the shoyu, hoisin sauce and sugar. Cook for 1 min, then serve over rice. Serves 3-4.

    *note: I usually make my own red wine vinegar from leftover wine. In a large mason jar, add red wine and spike with 1 tbsp  unpasteurized apple cider vinegar (Bragg’s works well). Cover with cheesecloth and screw on the band. Let sit on the counter for a couple of days before using and add red wine as available. 

Garlic scape pesto

Pulse together the scapes, peas and cashews until they are chopped into small pieces. Add the olive oil, parmesan, lemon juice and a pinch of salt. Blend for about a minute, scraping down the sides as needed. Makes 2 cups.

Infused Olive oil

Wash the rosemary and garlic scapes and let dry completely before beginning (any water in the oil will encourage mold growth). Drop the scapes and rosemary into a clean, dry, sealable glass container (~16oz) and cover with the olive oil. Store in a cool, dry spot out of direct sunlight. Oil will be ready to use after about 2 weeks.

Spring vegetable soup

   

Cook the barley in the vegetable broth until tender, about an hour. Spread the turnips and radishes in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 10 minutes. Add all of the vegetables to the broth and barley and cook for an additional 5 minutes. Add salt to taste. Serves 4-5.

Garlic Scape and Turnip Green Risotto

Bring the vegetable broth to a simmer in a separate pot. In a medium saucepan, saute the garlic scapes in olive oil until lightly browned. Add the sage, turnip greens and rice, tossing to coat. Cook for about 2 mins before adding the wine. After the wine is completely absorbed, begin to ladle in the hot broth, about ½ cup at a time, and stir until absorbed. Repeat this until all of the broth has been added, then stir in the parmesan just before serving. Serves 4.

**********

Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

• 2 zucchini
• 1/4 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper
• 2 ouncessun-dried tomatoes, packed in oil (about 24)
• 3 ouncesgoat cheese
• 2 tablespoonschopped fresh chives
• 2 tablespoonsextra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.