2015 CSA Spring June 20th Planet Earth Diversified
Red, white and blue potatoes, garlic scapes, and the combo of Thai basil and lemongrass are all part of your CSA share this week. Garlic scapes are the top shoot that would eventually turn into a flower. They are delicious stir fried, steamed or roasted. With the consistancy of an asparagus sprig, they can also be chopped and added to your favorite dishes. For a simple roast, toss the scapes in oil, salt and pepper, lay on a pan and roast at 350f for about 30 minutes.
Kale & Fruit Salad by Wanda Johnson, VSU Extension: Ingredients: 5—6 cups of fresh kale leaves (torn, washed) 1/4 cup sliced red onion, 1/2 cup shredded carrots, 1 apple, julienned, 1 pear, julienned, 1/2 cup cranberries, 1/2 cup almonds or walnuts (optional), 1/2 cup feta cheese crumbles Preparation: De-stem kale and tear into small pieces. Place the kale, onion, carrots, apples and ears in a large bowl. Whisk or blend well olive oil, apple cider vinegar, lemon juice, honey, garlic and red pepper flakes. Pour dressing over the kale and other ingredients in the bowl. Mix and serve, adding feta cheese crumbles to garnish.
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp. honey
- 1/2 lemon (juice)
- 1-3 garlic cloves (minced)
- 1/4 tsp. crushed red pepper flakes
|Working with VSU to preserve the knowledge shared at vsuag.net. The recipe can be found at http://agriculture.vsu.edu/files/docs/extension-connection.pdf|