June 17, 2018
Scallions, Scapes and Peas
By Linda Dansbury

Greens are being intermingled with other tasty farm treats, including peas, scallions and garlic scapes. Here are a few things I did this week with my harvest - please share how you are using your harvest by emailing me at lindadansbury@comcast.net. Please put Anchor Run in subject line so I can find your email.

Scallions, green garlic, herbs, Hershberger flat iron steak - flat iron steak is a delicious cut but requires some attention. I found a recipe for marinating it for about 24 hours using chopped onions and garlic, so I used scallions and green garlic. The process was to coat meat with olive oil and salt and pepper both sides of meat. Thinly slice lemons and place a layer of lemon slices in bottom of a nonreactive baking dish. Place meat on top then top the meat with chopped scallions and scapes, ginger, and cilantro (you can use whatever herbs you like). Place a layer of thinly sliced lemons on top. Cover with plastic wrap and refrigerate for 24 hours - mine went about 12 hours. Grill till medium rare - it was delicious.

Peas, scallions, garlic scapes, mint and basil - made a pasta dish incorporating all of these ingredients. I often search for recipes and then improvise based on what I have on hand. In this case the recipe called for leeks and frozen english peas. So, I used scallions, garlic scapes and snow peas. I just adjusted cooking times for the veggies we have. As a note for all pasta dishes that include greens or veggies, I have found my taste is to prefer a much higher ratio of veggie to pasta than most recipes call for, so I typically add twice as many veggies as recipe indicates.

Beets - I roasted all my beets the other night - it is simple to do. Placed a few of same sized beets on foil, drizzle with a bit of olive oil and salt and closed up foil packet. Placed in 425 degree oven until beets are tender - time varies based on size of beets, but start checking at 45 minutes. Peel when cool enough to handle for easiest skin removal - I learned this is the hard way when I was too lazy to peel when they came out of oven. Now I have a pile of beets I will add to salads, or make into Beet Risotto with Beet Greens (using other greens we have).