|Garlic Scapes from Polish Garlic|
What's in the box
This weeks special gifts: Frozen Pumpkin Butter. Yup, I froze it. You can put it in your fridge when you get it home if you can use it up in 2 weeks, or put it back in the freezer.
|Itty bitty Garlic from CZ and the former USSR|
This is the flower portion of the garlic, removed to make the garlic's bulb up. Try dicing it into mashed potatoes, adding to a veggie saute or using as garnish for rice. I love it with short pasta.
Pasta with Garlic Scapes
10 ounces dried pasta
1 c. cooked beans (or canned beans)
1/2 of a lemon
3 tablespoons olive oil
1 cup packed fresh basil leaves
3 or 4 chopped garlic scapes
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel and garlic; cook and stir 1 minute, or until lightly golden.
In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
4. To serve, toss hot cooked pasta mixture with lemon-basil-scape mixture. Makes 4 servings.
|Muffins w/artichoke hearts|
This is the last of the Polenta, there is probably just enough flour corn for one more week. Anyone, please e-mail and let me know what you think, as I'm just about to replant it for this season. So what's the difference between the 2 corns? Flour is for baking, Flint is for boiling. The polenta corn is a boiling corn, so if you want to use it for baking, mix hot liquid in it and let it sit for a bit.
Bacon and Egg Muffins
(Note if using vege bacon, don't pre-cook the bacon, just chop defrosted bacon and add it in)
4 slices bacon, chopped
1 C. all purpose flour
1/2 c. yellow corn meal
1 T. dry buttermilk (or nonfat dry milk)
2 T. sugar
2 1/2 t. baking powder
1 c. boiling water
1/4 cup oil or melted butter
1/2 c. shredded cheese
Preheat the oven to 400 degrees. Boil the water and add the cornmeal and set aside 10 minutes. In a large skillet, cook the bacon short of being crisp. Drain and reserve the drippings.
Mix 3 eggs, with a splash of water and a dash of pepper. Cook in the skillet until done but still moist, lifting and stirring (please don't turn them into cat food and no browning!). Set aside in a bowl.
Brush the muffin cups with the bacon grease (or use spray non-stick coating). In a medium bowl stir together the flour, sugar, and baking powder. Add the cornmeal/boiling water, oil and 2 remaining eggs. Stir a bit. Fold in the cooked eggs and cheese. Spoon into muffin cups. Top with bacon and bake about 15-16 minutes. Cool slightly. Run a knife around the edges of the muffins to loosen and serve. Zack eats his with maple syrup. I've also made these with lightly steamed spinach.
Ottawa Chinese Cabbage
This cabbage is from my friend Ottawa Gardener, who's known otherwise as Tesling. Tesling sent me this cabbage seed and we think it's great. She writes a blog called "The Garden Re-imagined" and lives in the wild woods of Ottawa.
|Ottawa Cabbage (front)|
Cabbage with Onion Greens4 cups chopped cabbage
2 New onions
1 tablespoon minced fresh ginger
2 cloves of garlic
2 to 3 tablespoon soy sauce
1 tablespoon mild vinegar
1/2 teaspoon sugar
1 teaspoon arrowroot or corn starch
1 tablespoon mild vegetable oil
Chop the cabbage. Chop the onion greens. Peel and mince the ginger and the garlic. Mix the soy sauce, vinegar, sugar and arrowroot or corn starch in a small bowl.
Heat the oil in a large skillet. Add the cabbage and several tablespoons of water. Cook until the water is evaporated, and the cabbage is wilted, turning and mixing constantly. If necessary, add a little more water to get the cabbage done to your liking. Just before it has reached that point, add the onions, the ginger and the garlic. Continue to turn and mix until the onion greens are wilted but still bright green. Stir up the sauce again and pour it over the vegetables. Mix it in well and as soon as it thickens, remove the veggies from the heat and serve them. (I shamelessly stole this recipe from Seasonal Ontario Food).
|Tomatoes (black plastic rows). Taters in the foreground|
On the FarmTomatoes are in! Early Girl, Sungold, Black Cherry, Dona, Green Zebra Cherry, Burning Spear, Danko, Herman's Special, Cherokee Green, St. Columbe, Tennessee Britches, Milka's Red, Gianinni, Rose de Berne, Jaune Flamme, Thessaloniki, Me Tarzan, Joe's Early, Santa Ana, and Searching for the Blue Zebra. Whew! A few from last year and several newbees. As you can see it's not just Italian Tomatoes anymore, there's French, Swiss, Belgium, Bulgarian & Greek! Now that's a smorgasbord!
Coming soon: Leeks!
Well, I'm off to water seedlings. Have a great week.