Coleslaw for people who are bored with regular coleslaw

July 6th, 2010

Ingredients

  • ½ head of cabbage chopped
  • ½ cup raisins (craisins, golden or regular raisins)
  • 2 carrots chopped
  • 10-20” garlic scapes finely chopped
  • 1 granny smith apple chopped
  • 1/3 cup chopped walnuts
  • ½ tsp. kosher salt

Toss together with bottled poppy seed dressing

or create this casino jameshallison dressing by whisking together:

  • 1/3-1/2 cup mayo or lite mayo
  • 1/3-1/2 cup apple cider vinegar
  • ½ tsp. celery seed
  • 2 tsp. sugar

Contributed by CSA Member Jo Griffin

Garlic Scape and Herb Compound Butter

June 23rd, 2010

garlic scapes

2 sticks unsalted butter, softened but not melted
2-3 garlic scapes, minced
small handful dill, basil, oregano, thyme, rosemary savory, or any combination of leaves minced
sea salt and fresh black pepper
~ Combine all ingredients in a bowl and mix thoroughly. Adjust
seasoning to your liking. Store in your fridge for later use on items such as Bread, steaks, potatoes, or grilled veggies.

adapted from recipe at taitfarmfoods.com

Snap Pea and Scape Stir-Fry

June 23rd, 2010

1 cup whole snap peas
(strings removed)
4 teaspoon garlic scapes, diced finely
2 teaspoon cornstarch
1 tablespoon sesame oil
1 tablespoon brown sugar
1 small pinch black pepper
1 fl. oz. water
1 fl. oz. soy sauce
~ In a small mixing bowl, toss snap peas and cornstarch together to coat
evenly, shaking to remove excess.
~ Place a sauté pan over high heat and allow it to become quite hot. Next,
add the sesame oil and swirl in the pan to coat evenly. Just as the oil
begins to smoke, add the diced garlic scapes and toss in the pan for 5-10
seconds before adding the cornstarch-coated snap peas and black
pepper. Toss together over the heat for another thirty seconds before
removing the pan from the heat and adding the water, soy sauce, and
brown sugar.
~ Using a heat-resistant spatula or wooden spoon, scrape the bottom of
the pan and stir frequently (1-2 minutes), until liquid looks consistent and
slightly thickened.

Cook’s Column
By Silias Conroy
(workshare and sous chef at Elk Creek Cafe)

taitfarmfoods.com