Standard
Spinach 1 bu
Broccoli 3 lb
Romaine & Red Lettuce 1 ea
Garlic Scapes 1 bu
Red Dandelions 1 bu
Lacinato Kale 1 bu
Gold Beets w/ Greens 1 bu
Rolled Oats 2 lbs
Italian Parsley 1 bu
Small
Spinach 1 bu
Broccoli 2 lb
Red Lettuce 1 hd
Rainbow Chard 1 bu
Garlic Scapes 1 bu
Lacinato Kale 1 bu
Rolled Oats 2 lbs
Chop GARLIC SCAPES into salads or saute lightly and use over pasta, or with eggs. Mix with cooking greens, or in any dish where garlic is called for.
Pickle them; make pesto; wrap them in bacon and sauté. Roast them quickly and serve as a side dish. Simply toss the washed scapes with olive oil, salt, and pepper. Roast at 450 for 5-7 minutes, until browned nicely.
Use raw. Chop thinly and add to tuna, chicken or egg salad. Add to a stir-fry. Infuse vinegar with a scape.
Make Garlic Scape/Fava Bean Hummus. Roast the scapes, and lightly boil shelled favas (leave the second skin on). Put both in a food processor with olive oil, salt and pepper, and process until you have your desired consistency and taste. Toss with noodles or put on toast.
RED DANDELION GREENS have a savory, spicy and nuanced peppery flavor that adds a delightful kick to any salad. They also pair well, sautéed or braised, with poultry, legumes, pork, fish, citrus, cheeses and avocados. The piquant flavor stands up well to other strong flavors, like bacon or spices.
Red Dandelions helps lower cholesterol, especially when lightly steamed. It also has cancer-preventative qualities and helps the body fight inflammation.
Heat 2 Tbsp. olive oil in large wide pot over medium-high heat. Add 1 chopped onion and sauté until soft, about 7 minutes. Stir in 1 bunch chopped garlic scapes, 1 tsp. cumin seeds, and 1/4 tsp. crushed red pepper. Sauté 3 minutes. Add 1 bunch coarsely chopped dandelion greens to pot. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in 1 tsp. Balsamic vinegar. Transfer to a serving bowl and serve hot or at room temperature.
This recipe can be made 3 hours ahead.
We thank epicurious.com.
BASIC ROLLED OATS
1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)
Remove any oat hulls that slipped through the roller by swirling oats in water and skimming off any loose hulls.
Combine oats and water/milk in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.