As I was reading your email, I finished off the last of the pasta I'd made with our garlic scapes. I used this recipe from Food52 and tossed it with some greenhouse tomatoes from our CSA and whole wheat pasta. Highly recommend! https://food52.com/recipes/22491-garlic-scape-pesto
Thank you for sending this, because when I asked Courtney if she had a recipe, she basically laughed ... she's a no-recipe kind of cook. This looks fantastic! Thank you!!
One of my favorite ways to use a boatload of CSA greens is the Ricotta Dumpling recipe from "Tartine All Day" by Elisabeth Prueitt. They're nice on their own, but even better when cooked in her Rich Tomato Sauce.
Another good one, if you have cabbage in addition to your greens, is the Kale and Cabbage Kuku with Pine Nuts from "Bazaar" by Sabrina Ghayour. It's great hot or cold, so leftovers are great for an on-the-go meal.
Katie, thank you for these suggestions! I am definitely going to look up both of those recipes, but ricotta dumplings one is really calling my name. Thank you for the ideas!
As a side note, it's interesting to see how different growing seasons affect what goes in my box from California's Central Valley in mid-June vs. yours in upstate New York. Our greens are gone now and we're full into tomato season.
Right? Next year I should set up shop in CA for a few months and start the newsletter earlier in the year... that would be dreamy. A regional-based set up for this newsletter would actually be ideal.
Jealous of your tomatoes! We usually don't get them till August.
Sherry, somehow your comment isn't appearing, unless I'm not seeing it somehow... still figuring out Substack a bit over here.
To answer your question, my guess is that if the tall stalk end feels as rough as you describe, you should probably compost it and use only the softer loop part. Hope you see this!
As I was reading your email, I finished off the last of the pasta I'd made with our garlic scapes. I used this recipe from Food52 and tossed it with some greenhouse tomatoes from our CSA and whole wheat pasta. Highly recommend! https://food52.com/recipes/22491-garlic-scape-pesto
Thank you for sending this, because when I asked Courtney if she had a recipe, she basically laughed ... she's a no-recipe kind of cook. This looks fantastic! Thank you!!
My pleasure! :)
I am stumbling upon this post just after I literally JUST posted a very similar looking Persian herb frittata! Doppelgängers!
I am going to try your recipe next as it looks gorgeous.
One of my favorite ways to use a boatload of CSA greens is the Ricotta Dumpling recipe from "Tartine All Day" by Elisabeth Prueitt. They're nice on their own, but even better when cooked in her Rich Tomato Sauce.
Another good one, if you have cabbage in addition to your greens, is the Kale and Cabbage Kuku with Pine Nuts from "Bazaar" by Sabrina Ghayour. It's great hot or cold, so leftovers are great for an on-the-go meal.
Katie, thank you for these suggestions! I am definitely going to look up both of those recipes, but ricotta dumplings one is really calling my name. Thank you for the ideas!
As a side note, it's interesting to see how different growing seasons affect what goes in my box from California's Central Valley in mid-June vs. yours in upstate New York. Our greens are gone now and we're full into tomato season.
Right? Next year I should set up shop in CA for a few months and start the newsletter earlier in the year... that would be dreamy. A regional-based set up for this newsletter would actually be ideal.
Jealous of your tomatoes! We usually don't get them till August.
I'm no chef or blogger, but if you're looking to add a West Coast/CA section to your newsletter, let me know!
FRITTERS!!
FOR PRESIDENT 🎉
I need to make those chard pancakes! Thanks Ali! So many good ideas!
Thank you, Susan :)
Sherry, somehow your comment isn't appearing, unless I'm not seeing it somehow... still figuring out Substack a bit over here.
To answer your question, my guess is that if the tall stalk end feels as rough as you describe, you should probably compost it and use only the softer loop part. Hope you see this!