June 3, 2024
Heartier Greens and Scapes Have Arrived!
by Linda Dansbury

New crops are ready to enjoy each week. Here is some info on this week's goodies:

Romaine - is an excellent source of vitamins A and K. Everyone knows about romaine lettuce and its use in Caesar Salads - did you know you can grill romaine for a few minutes and then make it into your favorite salad? Cut the head into half or quarters lengthwise. Brush the head lightly with olive oil. Place on grill cut-side down for just a few seconds, until it is lightly browned. Remove from grill, chop up and enjoy immediately with your favorite dressing.

Escarole - is part of the chicory subfamily, along with radicchio and endive. It is high in fiber and vitamin A. The inner leaves are lighter in color, tender and less bitter so are great in salads. If you are not crazy about the outer leaves as part of your salads, try sauteeing in olive oil with garlic and/or chili flakes. When cooked to desired tenderness, add chopped fresh herbs, such as parsley and grate a bit of parmesan cheese over it - to make it a more complete dish, add some cooked white beans while the escarole is cooking - this is so delicious and I can't wait to get some to make it for myself!

Kohlrabi - one of the least understood veggies, it is a member of the cabbage and broccoli family so has similar nutritional attributes and taste. You can peel the outer skin off before using (although I have seen farmer Derek biting into one with the skin still on it). I like it best raw - sliced or cut into large match sticks, just eat it plain, dip in your favorite hummus or dips, add to salads. It is also a delicious component of slaws and stir fries. You can find recipes that incorporate kohlrabi on this site.

Garlic Scapes - are simply the flower stalk of the garlic plant. If left to flower, the bulb growing underground would be much smaller, so farmers remove them, creating a new crop. Scapes are mild, lending themselves to uncooked dishes such as adding to guacamole, pasta salads and even Garlic Scape Pesto and Garlic Scape and White Bean Dip. If you use them in a cooked dish, just add them near the end or the garlic flavor will be cooked out of them. They store really well in a plastic bag in the fridge.

Snow Peas - these are great both raw and cooked - if cooking, either lightly steam them for 1-2 min, depending on how crunchy you like them or add to stir fries when you add the greens. Again, you just want to barely cook them so the maintain their crunch. I know I eat them as I pick them in the field.

Cilantro - did you know that the stems are the best part of the plant? They are crunchy and almost sweeter than the leaves. Chop them up along with the leaves and add to whatever you are preparing!