Veggie Box - May 27

From Origins Farm

  • kale
  • bok choy
  • cilantro
  • round red radishes

From Tomten Farm

  • garlic scapes
  • escarole

From Moore's Farm in Ivanhoe, NC (via Agriberry)

  • Blueberries


Escarole and Garlic Scape Pasta with Cream Sauce

From Brooklyn's Bounty


1 pound small pasta
2 TB olive oil
5-6 garlic scapes, chopped
3-4 young onions, diced
1 cup dry white wine
1 cup cream
1/2 bunch chopped fresh parsley
1/2 teaspoon crushed red-pepper flakes
1 large head escarole, roughly chopped
Salt & pepper to taste
Parmesan cheese for topping

Cook pasta. Cook it 1-2 minutes less than you usually would. Heat oil over medium heat in a large pan. Add garlic and cook until fragrant, about 1 minute. Add wine, cream, parsley, rosemary, red-pepper flakes, and salt and pepper to taste. Bring to a simmer. Add escarole and cook until wilted, 4-5 minutes. Stir pasta into skillet, cook until cream has started. Sprinkle parmesan on top and serve.


Baby Bok Choy Slaw

From Our Seasonal Table

To keep this Asian flavored slaw crunchy, toss it with the dressing just before serving. I often substitute julienned apples for the radishes.
¾ pound baby bok choy
3 medium carrots, cut into julienne strips
1 cup radishes, cut into julienne strips
2 scallions, finely chopped
¼ cup chopped cilantro
3 tablespoons sunflower or peanut oil
1 teaspoon Asian sesame oil
3 teaspoons brown rice vinegar
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
3 teaspoons honey
Sea salt, to taste
Separate baby bok choy leaves and slice crosswise into ¼-inch strips; transfer to a large bowl. Add carrots, radishes, scallions and cilantro.
To make dressing combine sunflower oil, sesame oil, vinegar, soy sauce, ginger, honey and sea salt in a small jar. When ready to serve slaw, shake jar vigorously until ingredients are well blended. Pour over vegetables and toss well.