Ah, finally the strawberry patch is changing color. There will be some bright red berries in the bins this week. You will also find some other early summer delights including garlic scapes.
The scapes need to be harvested early in the season, typically late spring or early summer so that the actual garlic bulb can form for harvest later in the season. If left to grow, the scapes flower and draw nutrients and flavor away from the actual bulb, leaving the greens as a discarded byproduct.
Scapes look great, and can be used as a garnish or in a salad, but there are a surprising number of ways you can eat them. You can treat scapes as you would green onions--the difference? The mild garlic flavor and touch of sweetness makes these little wispies an adventurous addition to early summer dishes.
A big thanks to all of you for returning the black bins each week!
What to expect to find in your bin this week:
Strawberries
Sugar Snap Peas
Snow Peas
Broccoli or Kale
Purple Scallions
Lettuce - Summer Crisp
French Breakfast Radishes
Dill
Beyond the Bin additions:
Cilantro
Tarragon
Snow Peas
Strawberries
Here are a couple of recipes that include items from your bin:
Green Sugar Snap Peas With Tarragon
PIERRE FRANEY Time 10 minutes Yield 4 servings
INGREDIENTS
¾ cup sugar snap peas, trimmed
Salt and freshly ground pepper to taste
2 tablespoons butter
2 teaspoons chopped fresh tarragon or parsley
⅛ teaspoon ground cumin
PREPARATION
In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.
Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.
Farro Salad with Peas, Asparagus, and Feta
BON APPÉTIT JUNE 2005
YIELD: Makes 4 main-course servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
INGREDIENTS
1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled
PREPARATION
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
market tip:
Farro is an ancient Tuscan grain with a mellow, nutty flavor. You'll find it in some supermarkets, specialty foods stores, and Italian markets.
Farro Salad with Peas, Asparagus, and Feta
BON APPÉTIT JUNE 2005
YIELD: Makes 4 main-course servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
INGREDIENTS
1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled
PREPARATION
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
market tip:
Farro is an ancient Tuscan grain with a mellow, nutty flavor. You'll find it in some supermarkets, specialty foods stores, and Italian markets.
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