Some of my favorite recipes are the ones that give you the foundation to start but then let you improvise and customize to your taste. This breakfast bake was originally introduced to me by my mother-in-law, using red bell peppers as the veggies, but since those are hard to come by in the winter, I decided to experiment. You can add different kinds of greens, peppers, or even squash, depending on the season. Next, I’m toying with the idea of mixing in some roasted turnips or grated kohlrabi. What crazy combos are you cooking up? Kitchen Sink Breakfast Bake By Holly Rodricks Makes 6-8 servings. Ingredients: 8 Eggs 1 lb. Breakfast Sausage, cooked and broken up in small pieces 3-4 medium Potatoes, cubed and par-boiled 1 Onion, finely diced and sautéed until translucent 1 generous handful of any veggie of choice – I used roughly chopped spinach and sliced mushrooms 1 cup Whole Milk 1 cup Pepperjack Cheese, 3/4 cup reserved 1 tsp. Dijon Mustard Salt and Pepper to taste Butter for greasing Instructions: Lightly grease a 9×13″ casserole dish with Butter and set aside. Beat Eggs together in large bowl with whisk. Whisk in Mustard and Milk. Add cooked Sausage, par-boiled Potatoes, sautéed Onions, chopped Veggies, and 1/4 cup Cheese. Mix with Spatula until evenly combined. Pour mixture into prepared casserole dish. Sprinkle remaining Cheese evenly over top. Cover and refrigerate overnight. Bake at 350º for 1 hour, or until mixture no longer jiggles when dish is shaken and toothpick inserted in center comes out clean. Serve hot!
This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
Just in case you’re still struggling with those pesky Garlic Scapes, here’s another easy way to capitalize on their spicy flavor and scallion-like consistency! Garlic Scape Butter by Briel Driscoll Makes approximately 12 oz. Ingredients: 2 sticks of Salted Butter (If butter is unsalted add 1/8 tsp salt.) 6-8 Garlic Scapes (Adjust based on desired strength of garlic flavor.) Freshly ground Black pepper to taste Instructions: Put all ingredients the food processor and blend until smooth. Enjoy as a spread or condiment.
What on earth is a garlic scape, and what do you do with it? This is a question asked by countless CSA members across the country. Garlic Scapes are the stalks that grow from hardneck garlic bulbs. If you let them go, they will eventually bloom into flowers when the plant is mature…or you can harvest them waaay before that and eat them…because they’re DELICIOUS! Imagine a scallion that tasted garlick-y instead of onion-y, and you have a garlic scape. My favorite way to eat them is in homemade salad dressing, but if you want a couple more ideas, take a look at my post on Kitchen Tips for Garlic Scapes. Tangy Garlic Scape Dressing By Holly Rodricks Makes approximately 8 oz. Ingredients: 5 Garlic Scapes, roughly chopped into medium-sized pieces 1/2 cup Extra Virgin Olive Oil 1/4 cup Water Juice of 1 Lemon Salt and freshly ground Pepper to taste Instructions: Put Garlic Scapes, Olive Oil, and Water in blender or food processor. Run until Scapes are finely blended into liquid, in tiny chunks. Spoon mixture into 8 or 16 oz. mason jar (or other container with tight fitting lid). Add remaining ingredients. Place lid on jar and shake vigorously to combine. Keep refrigerated. (Remove from refrigerator 30 minutes before serving to allow oil to return to liquid state at room temperature.) *Image courtesy of: http://savingdinner.com/nutrition-escapes-fresh-garlic-scapes/
Welcome to our new blog! We’re excited to be able to share our recipes, ideas, and farm news with you here. This 4th of July weekend, we thought we’d start off with some great tips for handling those rugged greens and crazy garlic scapes that have been in your past few CSA shares. Keep checking back for new kitchen tips, each week. We’ll also be adding the recipes from this season’s previous newsletters, to create an archive of helpful information that’s all in one place. Enjoy! Preparing Kale, Chard, and other hardy leafy greens If you prefer to chop your greens, lay each leaf face down (brighter, flatter side down) on your cutting board. Run your knife along either side of the stem to cut it out. Set stems aside as you go, and roughly chop the leaves. If you prefer an even more hands-on approach, hold each leaf up and separate the green from the stem by ripping it away. Set stem aside and tear each leaf into smaller pieces. Once all the leaves are chopped, rinse and dry or spin them like you would any salad greens, then proceed to the raw-eating or cooking stage. Stems can be saved and frozen to use later on in making meat or vegetables stocks for soups. Chard stems, specifically, can be pickled. (See Sriracha Pickled Rainbow Chard Stems.) White beans are a delicious addition to any cooked green recipe. The beans must be cooked separately, prior to adding to the greens, but they can be sauteed along with the greens in recipes like the one listed below. (See Zesty Sautéed Kale.) For an added twist, in the winter months, stuff a baked potato or baked sweet potato with the cooked greens and beans! What to do with Garlic Scapes If Garlic Scapes are tender and young, they can be eaten raw, sliced thinly like scallions and added into salads. Scapes can be blended into oil, butter, sour cream, yogurt, cream cheese or even cottage cheese, for a delicious savory twist on your usual dressing or dip. (See Tangy Garlic Scape Dressing.)