Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday. Read more about the Veggie Box subscription program here.
From Garden Creations
- Lettuce Mix
- Snap Peas
From Tomten Farm
- Green Garlic
Green Garlic, what the...
From the Huffington Post:
Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?
Green Garlic and Shaved Asparagus Pizza
Full recipe and photos at: http://www.wildgreensandsardines.com/2013/04/sourdough-pizza-with-green-garlic-and.html
Sourdough Pizza with Green Garlic and Shaved Asparagus
for each pizza
one bunch of asparagus, thicker stalks
3-4 stalks green garlic (or baby leeks or scallions), thinly sliced
extra virgin olive oil
cheese (used a combination of earthy goat's cheese and Parmesan)
2-3 anchovies (roughly chopped)
red pepper flakes
2 eggs, room temperature, crack the eggs into individual, small bowls
Place a baking stone in the oven. Preheat the oven as high as it goes, at least 500°F.
With a vegetable peeler, shave the asparagus into thin, long strips. Place in a bowl. Drizzle lightly with olive oil, and season with salt and pepper.
Heat a small skillet with some olive oil. Add the green garlic (leeks or scallions) and a pinch of salt, and saute a few minutes until soft.
Lightly flour your work surface. Roll out the dough to approximately 11"-12" in diameter. Crumble the goat cheese on top and sprinkle with grated Parmesan, green garlic, shaved asparagus, and chopped anchovies. Season with red pepper flakes to taste.
Using a pizza peel, transfer the pizza to the oven and bake 7-8 minutes until the dough begins to brown. Pour the cracked eggs from the bowls onto the pizza (or simply crack the eggs directly onto the pizza). Continue to bake another 5 minutes or so, until the egg whites are set, but yolks still runny. Remove from the oven. Top with some raw, shaved asparagus. Finish with a drizzle of good quality extra virgin olive oil. Serve immediately.
Note: If using salt-cured anchovies, rinse the anchovies in water to remove excess salt. Some suggest soaking anchovies in milk to remove excess salt. Rinsing the anchovies in water worked just fine for me. Remove the bone from the center of the fish and roughly chop.
Berry salad Dressing
From Women's Health magazine
In a blender, combine:
- 1 cup halved strawberries
- 1/4 cup white balsamic vinegar
- 1/4 cup water
- 1/4 cup olive oil
- 3 chopped scallions (green and white parts);
- 1 Tbsp chopped mint leaves
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper.
Process until smooth. Store dressing for up to 1 week. Makes 1 1/4 cups.