We still have shares left. Keep sending people our way. We will prorate the price for the remainder of the season. This is true for all the shares we sell…
This week we visit the fascinating world of dinosaurs, as in dinosaur kale. Dinosaur kale, or as it is more appropriately named nero di Toscana or Tuscan kale, is a type of kale where the leaves are more flat and bumpy, not curly like the kale we’ve given out in the past. It gets the descriptive name “dinosaur kale” from its texture resembling what a dinosaur’s skin might look and feel like. It is said to be tastier, slighter sweeter and more delicate. I actually really don’t know if that is true since I have never had it before and this is the first year we’ve grown it. But it looks really cool and if you tell kids it is dinosaur kale they may be more likely to eat it.
Since I don’t know much about dinosaur kale I thought I’d tell you about another ancient plant part you’ll be receiving this week: the garlic scapes. A garlic scape is the top, reproductive organ (can I say that in a family-friendly newsletter?) of the hardneck garlic plant. When hardneck garlic grows it eventually puts out a scape from the top of the plant. At the end of the scape is an ancient flower-like structure that contains garlic bulbils, tiny garlic bulbs. If the scape is left to mature the mature bulbils can be planted to grow more garlic. We don’t do that for a few reasons. One, it takes two years to grow a bulb from a bulbil. Two, leaving the scape on causes the plant to put energy into the scape and therefore less energy into growing a delicious garlic bulb. And three, the scape is quite tasty so why not harvest it and give it out?
What can you do with garlic scapes? You can use them wherever you want garlic flavor. They have a more delicate flavor than bulb garlic. So one use for them is to make garlic cream cheese. First grind up one to a few scapes in a food processor. Then add a block of cream cheese. Run the food processor until it is all mixed together into a delicious, creamy delight! You could do the same with sour cream for a veggie dip.
Another use for garlic scapes is to grill them or roast them in the oven. Cook them until soft then consume. Pretty simply. I suppose you could combine the two recipes and try roasted garlic scape cream cheese!
We’ve had success using them as shish kabob skewers. Use the cut stem end to push through the meat or veggies of your kabob; the pointed end is too soft.
Garlic scape pesto is always a hit! It can get pretty strong so beware if you are not a huge garlic fan. You can cut it with basil or kale to soften the garlic flavor. Sautéed garlic scapes are nice. And if you are a garlic fan cutting them into a salad is a possibility. Use your imagination and don’t fear the garlic scape!
What will we have this week? Glad you asked! This week brings us garlic scapes, snap peas, snow peas, broccoli, lettuce, kale, Swiss chard, kohlrabi, beets, green onions, a few summer squash/zucchini, and the remaining bok choi.
Should be a tasty week!
No FruitShare, EggShare, IceCreamShare, CoffeeShare or CheeseShare this week. We do have a few flats of blueberries available as well as a couple mixed fruit boxes. Let me know if you want to try FruitShare.
MeatShare arrives on Friday.
FlowerShare begins this week. The bouquets will be short and possible small but its a start!
SeafoodShare arrived on Thursday afternoon. If you haven’t picked yours up yet please do so this week!
That is all for now. Have a great 4th of July holiday!