Recipes for CSA pickup on June 13th, 2012!

Garlic Scape Pesto
Yield: 1 ½ Cups

Quantity

Ingredients

1. Wash and chop the garlic scapes.
2. Pulse garlic scapes in a food processor.
3. Toss in parsley, Parmesan, and walnuts and quickly pulse and handful of times until the ingredients are roughly chopped.
4. Turn your food processor to low and slowly drizzle in the olive oil (this may not require the entire cup of olive oil).  Process the pesto until it is thick, creamy, and fairly smooth.
5. Season to taste with lemon juice, salt & pepper.

Asian Style Pickled Radishes

Yield:  2 cups

Quantity

Ingredients

1. Wash radishes then cut in half and slice into ¼ inch-thick slices.
2. Transfer into a large bowl and toss radishes with kosher salt.  Let stand at room temperature for an hour, stirring occasionally.
3. Drain radishes in a colander, but do not rinse.  Return to bowl.
4. Add vinegar, sugar, ginger, and garlic.  Stir until sugar has dissolved.
5. Transfer radishes to an airtight container and add dill.  Chill, covered shaking once or twice a day for 36-48 hours to allow flavor to develop.

Radish & Greens Gratin
Yield: 6-8 Servings

Quantity

Ingredients

1. Wash and chop garlic scapes, onion, and cooking greens.
2. Sautee onion & garlic scapes briefly in olive oil, add cooking greens & a little liquid (beer, wine, water).   Cook until tender, roughly 20 minutes.
3. Wash & slice radishes ¼ inch thick.
4. Make béchamel sauce: 3 tablespoons butter & 3 tablespoons flour whisked together & heated in a pan over low heat until bubbling, whisk in 1 cup milk, continue stirring until thickened, roughly 1-2 minutes, season to taste with salt, pepper, & a touch of nutmeg.

10. Cover bottom of a medium casserole dish thinly with béchamel.  Add alternating layers of cooking greens, then radishes, then cheese, then béchamel; repeat until all ingredients have been added.  Top with some cheese.

11. Cook under broiler until brown & bubbly, roughly 5-10 minutes.  Enjoy!

Early June Frittata

Yield:  6-8 Servings

Quantity

Ingredients

1. Heat butter & oil in skillet until bubbly.
2. Add garlic scapes & peas, sautee on high heat for 10 minutes.
3. Add beaten eggs, stirring to distribute peas evenly.   Add salt & pepper.
4. Cook on medium for 5 minutes.

10. Transfer to broiler in oven for an additional 5-10 minutes until top is golden brown and firm, and eggs are set.  Enjoy!