Category Archives: Raised Planters

Good Food Good Life….Recipe of the Week…Garlic Scapes

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COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
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Garlic Scapes – The Best Veggie at the Market

Good Food Good Life Recipe of the Week
Good Food Good Life
Recipe of the Week

This week we bring you a garlic recipe. garlic…can’t live without it!!! When Maria taught me some authentic Italian Cooking…she was from Sicily…but Maria always once you think you have enough garlic…add some more!!! in addition the health benefits of Garlic are numerous…the  number one being…Garlic Contains a Compound Called Allicin, Which Has Potent Medicinal Properties…for more detailed report

What are Garlic Scapes????

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Perhaps you’ve been seeing wild-looking tangles of garlic scapes at the Farmers Markets. These thin, curly, vibrantly green stalks come into season in the late spring and early summer, when they’re often sold by the bunch. Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that’s softer than its bulbous counterpart.

Raw garlic scapes are crunchy like green beans or asparagus, but you can eat scapes raw or cooked, whole or chopped. Prepping them couldn’t be easier: Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. The easiest way to think about cooking with garlic scapes is to use them the way you would use garlic or scallions, although there’s hardly a wrong way to enjoy these tasty tendrils. Scapes really shine when they are simply grilled or roasted with sea salt. Or, you can pickle them, put them in sandwiches and infuse them into breads, dips and more.  The next time you’re at the Farmers Market, pick up a bunch—they’ll keep for weeks in a plastic bag in the refrigerator.

Garlic Scape and Swiss Chard Pesto
(Gluten-Free & Vegan)

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1 bunch garlic scapes
1 bunch swiss chard, leaves only
1/4 cup raw walnuts (optional)
1/2 tsp. crushed red pepper flakes (optional)
Juice from half a lemon
1/2 cup extra-virgin olive oil
salt and pepper, to taste

 

Blanch the swiss chard leaves in boiling water for about 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out the water.  Put blanched swiss chard, garlic scapes, walnuts, crushed red pepper and lemon juice into the bowl of your food processor and process until still slightly chunky. Gradually pour olive oil in to feeder tube and continue processing until smooth. Season with salt and pepper. Serve tossed with your favorite gluten-free pasta, add a little of the cooking liquid from the pasta to loosen up the sauce, if you wish.

Until Next Time…

Happy Gardening

Good Food Good Life…Recipe of the Week…

Organics Admin
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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
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Fennel…perhaps it’s time to give it a try….

Good Food Good Life Recipe of the Week
Good Food Good Life
Recipe of the Week

We have been inundated with inquiries about our Recipe of the Week. Everyone wants to know what happened!!! Well first Thank you to all the folks that inquired and demanded we bring this feature back..Well I’m happy to announce that we now have a stockpile of recipes to bring you this feature on a regular basis. If you have an old family recipe that you’d like to share…perhaps get Grandma some long overdue recognition for all her GREAT meals and goodies she has provided over your lifetime..drop us a line and we’ll get you published!!!

Fennel Salad With Oranges
Fennel Salad With Oranges

Fennel Salad With Oranges
Combine sweet-tart Cara Cara oranges with fennel’s refreshing anise undertones for a salad that packs a flavor punch bigger than you’d expect from such simple ingredients.        

3 fennel bulbs, 3 inches across

6 small scallions

¾ cup grated Parmigiano-Reggiano cheese

Course sea salt

Freshly ground black pepper

½ cup olive oil

3 Tbsp. sherry vinegar

1 Tbsp. orange juice

2 Cara Cara oranges

4 handfuls of arugula

Scrub and trim the fennel bulbs, quarter them lengthwise, and cut out the cores. Holding the segments together at the top, shred them using a mandoline or grater. You can also use a food processor with a shredding attachment. Trim the scallions, removing the roots and any wilted foliage. Cut both white and green parts into 1/4-inch segments, and then reserve 1/3 cup of the green tops. Combine the fennel, cheese, remaining scallions, salt and pepper in a small bowl.

 Whisk together the olive oil, vinegar and orange juice in a second bowl. Add half the dressing to the fennel mixture and stir. Peel the oranges, picking off as much white pith as you can without tearing the fruit. Slice thinly, horizontally.

To assemble the salad, place a handful of arugula on each of 4 salad plates. Mound the dressed fennel in the center of each. Arrange 3 orange slices on the side of each plate, making a cut in each circle from the outside to the center so you have a necklace instead of a ring. Overlap one end over the other to give the slice a little height. Drizzle the remaining dressing over the arugula and the oranges, and sprinkle the reserved scallion tops over all.