Early Season Recipes

Hi! We are retiring the Google recipe group from last year and instead will post recipes here. Here is the first batch of recipes from last year for early-season crops. Feel free to reply to this post with any new recipes! -Melinda

Garlic Scape Pesto
This came from MARGARET JULIANO
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
Pine nuts if available

Chop the garlic scapes into 3 inch lengths. Put it int he food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.
From http://www.whatgeekseat.com/wordpress/2007/06/16/garlic-scape-pesto/
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Spring Greens Tart
(it's really like a quiche)
2 pounds of greens chopped (keep tough stems separate from leaves) - I used kale, spinach and red chard (I have no idea how many pounds I used...but it was definitely more than 2)
4 T olive oil
3-4 garlic scapes, chopped finely
4 or 5 scallions, chopped (I used the bunching onions from the farm)
1/4 cup chives,
chopped handful of basil, chopped
3 extra large eggs (I had way too many greens for just 3 eggs and used 5)
1/2 cup colby cheese, grated 1/2 cup parmesan cheese, grated 1/2 cup breadcrumbs

Boil the chopped greens in salted water until tender. Start with the chopped stems, then the tougher greens and spinach last Drain greens and squeeze out excess water

In a skillet, heat 3 T of olive oil Add the garlic scapes, chives and scallions Cool until tender Add the cooked greens Add the chopped basil Cook for another 5 - 10 minutes Allow greens to cool a little In a bowl, mix the eggs and add salt, pepper and any other spices you'd like Add some of the parmesan cheese (about 3 T) and mix Add the colby cheese and mix Fold in the cooled greens Grease a 9" pie plate with olive oil and dust it with some of the breadcrumbs Spread in the eggs-cheese-greens mixture Top with the rest of the parmesan cheese and breadcrumbs Bake at 350 for about an hour, or until brown (I only needed to bake for about 40 minutes)
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Cavatappi with Arugula Pesto and Cherry Tomatoes
From Cooking Light
Peppery arugula complements the sweetness of ripe tomatoes. Use heirloom tomatoes, if available, for even better flavor. Substitute fusilli for cavatappi, if desired. Serve immediately. Ingredients Pesto:
5 cups trimmed arugula
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted 1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 tablespoons extravirgin olive oil
Remaining ingredients: 1 pound uncooked cavatappi
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
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Sopa de Ajo Mexicana (Mexican Garlic Soup)
2 tablespoons olive oil
30 cloves garlic, minced (about 3 heads)
4 cups organic chicken broth
1/2 loaf french bread or baguette, cut into 1/4 inch slices (I use whole wheat)
2 tomatoes, seeded and finely chopped
1 fresh poblano chile pepper, seeded and minced
1/2 teaspoon cumin
salt and pepper to taste
DIRECTIONS Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan. Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften. Pour chicken stock, tomatoes, cumin and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt and pepper. To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
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*Summer Squash, Pea, & Red Onion Salad w/ Feta*
1 small red onion, thinly sliced
1 tbsp fresh lemon juice
1 lb peas in pods [or substitute a cup or a bit more of shelled fresh or frozen peas]
2 summer squash or zucchini, trimmed
1/4 tsp kosher salt & fresh-ground pepper
3 tbsp olive oil 2 oz feta cheese [or chopped, spiced tofu]
1 tbsp chopped fresh basil
In small bowl, combine onion w/ lemon juice. Set aside. Bring small pot of water to boil, then blanch shelled peas till tender, ~2-3 min. Drain & rinse under cold water. Using sharp knife or mandoline, slice squash very thinly. Put in a bowl w/ peas. Using fork, scatter onions over all, reserving lemon juice. Whisk salt into lemon juice, then whisk both into oil. Drizzle on salad. Add feta, basil, pepper, & toss gently. 3-4 servings. (NYT, 9 July 2008) ===========================================
*Rolled Kale w/ Feta & Olives
like stuffed grape leaves*
about 8 large kale leaves,
washed 8 oz feta cheese [see vegan options, below]
2 tbsp olive oil & more for drizzling
2 tbsp minced garlic
salt & fresh-ground black pepper
1/2 cup dry white wine, veggie stock, or water
1 cup chopped ripe tomato
1/2 cup chopped, pitted kalamata olives
1 small red onion, minced, for garnish
Cut each half of kale leaves off stem; reserve stems. Keep leaves intact so you have at least a dozen long, wide kale ribbons. Rough- chop stems. Cut feta into sticks 2″ long & as narrow as possible w/o breaking. Put 2 tbsp oil in large skillet on medium-high. Add garlic & chopped stems & sprinkle w/ salt/pepper. Cook, stirring a bit, till kale begins to soften (~5 min). Remove from heat. Lay out a strip of kale, put a piece of cheese on the end, & roll up loosely. Put in pan atop garlic & stems. Repeat till all kale strips are used, nestling rolls next to each other in single layer. Pour wine over all & top w/ tomatoes & olives. Return pan to medium-high heat. When liquid starts to boil, cover tightly & lower heat to medium-low. Cook, undisturbed, for 10 min; check to see that kale is tender & cheese is hot. Garnish w/ onion & black pepper. To serve, scoop rolls out & top w/ bits of the veggies & juice. Pass more oil at table for drizzling. Vegan Alternative: Cut 1 lb tofu (baked, pressed, or prefried) into sticks & use to fill kale. Use neutral oil (grapeseed or corn). Substitute sake or mirin for wine. Use fermented black beans instead of olives. Proceed w/ recipe & garnish w/ sliced scallion, passing soy sauce & dark sesame oil to garnish. (Mark Bittman, How to Cook Everything Vegetarian, 2007)

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Quick Flavored Vinegar
This was actually a mother's day gift that my daughter made for me in her preschool class (creative teacher!). I've been refilling the cruet (a cork-topped class container she got at the craft store), with my daughter's help, ever since. It's a great fat free dressing by itself; even better with some olive oil.
1 clove garlic, peeled
2 fresh sage leaves
1 sprig fresh rosemary
Red wine vinegar
Place garlic clove and herbs in the bottom of a cruet or small jar. Cover with vinegar to the top of the jar. Let steep in the fridge for 1 week before using. Keep refridgerated.