Happy 4th of July! Hopefully you’re headed out to watch the fireworks after a weekend full of barbecues and beers. By tomorrow, you’ll be ready for some vegetables so let’s talk about week 5 of my summer CSA!
CSA stands for community supported agriculture – this is a biweekly delivery of local produce from a farm. In this weeks box there was: romaine, kale, beets, fava beans, garlic scapes, napa cabbage, fennel, broccoli, cauliflower and sour cherries.
The cabbage is huge – we’ve been making a lot of slaws. Last year I made root vegetable kimchi but this year it was shred for salads. So far we’ve made both a Thai and Mexican version and still have about half of it to go. Any other ideas?
These are chioggia beets so they slice up beautifully with red and white stripes. Very appropriate for the 4th this week. I made a variation of this fennel and beet salad for a barbecue and it was a hit!
I chopped up the broccoli and had it raw with hummus. It’s amazing how good this broccoli is compared to what you usually get on a veggie tray. I actually want to eat it when it isn’t slathered in dip.
The grill is heavily involved in our cooking routine and I’ve also wanted to try my hand at cauliflower steaks so this grilled chipotle lime version may be in order.
While I’m at, I’d like to try grilled whole favas too and give the leftover garlic scapes the same treatment. Half of the scapes went into a pesto which was then spread on pizza. For the best and easiest homemade pizza dough, I’d suggest the Lahey pizza dough.
Garlic scapes are the shoots of hard neck garlic plants. They have a grassy, garlicky flavor and when blended make for the greenest, most gorgeous colored, pesto. Some of this immediately went onto a grilled pizza with goat cheese. The rest will be spread on roast chicken, tossed with grilled vegetables and spread on sandwiches.
To make the pizza roll out the dough and place it on a hot grill for a couple minutes to par-bake. Flip it so the cooked side is up, spread on your toppings and return to the grill until the cheese begins to melt and the crust is browned.
- 1 cup garlic scapes
- ¼ cup basil
- ½ cup olive oil
- A pinch of salt
- ¼ cup grated Parmesan reggiano or pecorino
- Optional: ¼ cup pine nuts or sunflower seeds
- Blend everything except for the cheese in a food processor. Stir in cheese and adjust salt to taste. Serve on grilled chicken, a flatbread pizza or with pasta.