Maeve likes to play “train” when the boxes are lined up ready to be packed in the morning.
garlic scapes in the garden.
Next weeks pea harvest!
Scott had to reinforce the trellis as the vines are so big and plentiful.
Broccoli, and storage cabbage seeded in for another round….
Garlic Scape Aioli
Two egg yolks *
Juice of one lemon
1/2 to 3/4 cups olive oil (extra virgin preferable and use the good stuff, you will notice the difference)
Garlic scapes, about a handful
Salt & Pepper to taste (a pinch or two should do it)
METHOD:
First, roughly chop the garlic scapes then give them a few whirls in the food processor until nice and small (no one wants lumpy aioli!).
Next, add the egg yolks, lemon juice, salt and pepper but DON’T turn on the blender yet! Get your olive oil ready. When you are ready add the olive oil in a steady, thin stream while pulsing the food processor. As soon as all the olive oil has been added, stop pulsing. You are making an emulsion here, so over mixing can cause it to “break” and separate.
If you’d like to add fresh herbs, chop them finely and gently fold them in at this point.
That’s it! You just made mayonnaise! It really is SO easy and the possibilities are endless. I’m thinking basil (pesto aioli with fresh tomatoes??), fresh parsley or even thyme and sage for a tasty chicken salad?
Homemade aioli, unlike the big vats of mayo at the grocery store, is fresh and is best consumed within a couple of days. Be sure to store in a lidded container and keep refrigerated.
1 c. organic olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.
Yield: makes 6 servings
Ingredients
Instructions
- In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
recipe from The Recipe Girl Cookbook
- SWISS CHARD PANCAKES recipe from Dorie Greenspan
This makes a lot of pancakes, but they freeze perfectly, so I always make the full recipe. If you think this is going to be too much for you, cut the recipe in half and use 1 egg and 1 yolk.
Ingredients
- 2 cups whole milk
- 2½ cups all-purpose flour
- 3 large eggs
- 1 small onion, coarsely chopped
- 1 shallot, coarsely chopped, rinsed, and patted dry
- 2 garlic cloves, split, germ removed, and coarsely chopped
- Leaves from 10 parsley sprigs
- 10 fresh chives, snipped
- Salt and freshly ground pepper
- 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
- About ½ cup grapeseed, peanut, or vegetable oil
Instructions
- 1. Preheat the oven to 250 degrees F. Line a baking sheet with foil, and line a plate with paper towels.
- 2. Put everything except the Swiss chard and oil in a blender or food processor, making sure you season the mix generously with salt and pepper, and whir until the batter is smooth. (If your machine won’t handle this quantity, work in batches.) Little by little, add the chard to the mix and whir to incorporate it. There’s no need to pulverize the chard — having some strands is nice.
- 3. Pour ¼ to ½ inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (a drop of batter should seize immediately), spoon in a scant ¼ cup batter for each pancake — don’t crowd the pan: depending on the size of the pan, 4 pancakes is probably max per batch. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes or so. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.
- Serving:Traditionally, farçous are served with a salad as a main course, but you could serve fewer per portion as a starter or omit the salad and serve them as a side dish. If you want to serve thefarçous as an hors d’oeuvre, you might want to include a dipping sauce or topping of crème fraîche,cervelle de canut, or plain yogurt. You might also think about drizzling them with a little basil or parsley coulis— they don’t really need the coulis, but it’s a good combination.
- Storing:You can make the farçous a few hours ahead, keep them covered at room temperature, and reheat them in a conventional oven or microwave before serving. Or you can pack them airtight (make sure to separate them with small squares of wax or parchment paper) and freeze them, then reheat as needed.
Swiss Chard Lasagna
Serves 6 to 8
You can sub in 2 pounds of frozen spinach for the Swiss chard if you really need to make this a pantry/freezer dish. This is going to sound nuts, but you can also go really light on the pasta. Simply space the pasta sheets a bit further apart in the dish – you can get away with 2 sheets per layer and you won’t even be able to tell it’s a lower-carb lasagna.
Ingredients
For the sauce:
About 20 basil leaves
4 cloves garlic
1/2 teaspoon salt
One 28-ounce can tomatoes
For the greens:
3 tablespoons olive oil
4 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches swiss chard, washed, stems trimmed, and cut into ribbons
Zest from half a lemon
1/4 cup white wine
3/4 teaspoon salt
juice from half a 1/2 lemon
For the cheese and lasagna:
One 15 or 16-ounce container of whole milk ricotta
1 1/3 cup grated parmesan (5 ounces)
8 ounces (1/2 pound) fresh mozzarella, finely chopped
8 ounces (1/2 pound) low moisture mozzarella, grated
2 eggs
Lots of freshly ground pepper
About 3/4 pound lasagna noodles
Preheat the oven to 375°F.
Make the sauce. Place the basil and garlic in the food process and pulse til finely chopped. Add the tomatoes and salt and blend until smooth.
For the greens: in a large saucepan with a lid, sauté the garlic in oil until golden over medium heat. Add the chard and lower the heat. Toss the chard with the garlic and oil, then cover for 4 minutes, until the leaves are wilted. Take off the lid and add the lemon zest, white wine and salt. Let most of the liquid cook off. Add the lemon juice. Stir, then set aside to cool slightly.
For the cheese filling: reserve 1 cup of the fresh mozzarella. In a small bowl, combine the ricotta, 1 cup parmesan, the rest of the mozz, the eggs, and lots of pepper. Mix well.
Now you’ve got to put the stuff in your lasagna pan, in this order:
- 1/2 cup sauce
- 1 layer noodles–enough to cover the sauce, leaving at least 1/2 inch in between each noodle
- Half of the cheese filling, spread evenly
- Half of the Swiss chard, scattered evenly
- 1 cup sauce
- 1 layer noodles
- The second half of the cheese
- Second half of the spinach
- 1 layer noodles
- 1 cup sauce
- Remaining 1 cup mozzarella
- Remaining 1/3 cup grated Parmesan
Bake, covered in foil, for 45 minutes. Place a baking sheet beneath to catch drippings. Remove the foil and let the lasagna cook for 20 more minutes.
foxlinecityfarm 
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