Wednesday, June 13, 2012

CSA Season

I am so excited we are participating in the Community Supported Agriculture (CSA) with Tangerini's Farm again this year! Last year I loved getting all the vegetables every other week, picking the u-pick crops in the fields, trying new things, and enjoying locally grown, organic food at the peak of freshness.  I think we'll enjoy it even more this year now that I know what to expect in terms of variety and quantity.  Colin will be starting on solid foods before too long, especially since he spends mealtimes staring at me, smacking his gums,  and trying to grab everything.  I'm happy that we will be able to give him super healthy, organic vegetables. 

In our first pickup we have: green leaf lettuce, broccoli rabe, bok choy, garlic scapes, scallions, sugar snap peas and radishes.  Aside from a lot of big salads, I'm planning a stir fry and made the white bean garlic scape dip below.

White Bean and Garlic Scapes Dip
recipe from Tangerini's Farm

  • 1/3 cup sliced garlic scapes (3 to 4)
  • 1 tablespoon freshly squeezed lemon juice, more to taste
  • 1/2 teaspoon coarse sea salt, more to taste
  • Ground black pepper to taste
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add in a few tablespoons of water to form a paste.
Add cannellini beans and process to a purée.
With motor running, slowly drizzle olive oil through feed tube and process until smooth.
Add more salt, pepper and/or lemon juice, if desired.
Yield: 1 1/2 cups.

This has some garlic bite to it, so don't be the only one eating it on a date!


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