Recipes from the Farm Kitchen
Scape & Oregano Pesto
1/4 cup pine nuts or walnuts
3/4 cup coarsely chopped garlic scapes
3/4 cup coarsely chopped oregano leaves
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
Place the garlic scapes and oregano leaves in a food processor and pulse for 30 seconds. Add the pine nuts or walnuts and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process on high for 15 seconds. Add the Parmesan cheese and pulse until the ingredients are combined. Add the garlic scapes and lemon juice, and process until reaching the desired consistency. Add salt and pepper to taste and serve. If freezing, wait to add the cheese until you plan to defrost and use the pesto.
Kohlrabi Slaw with Warm Bacon & Mustard Seed Dressing
2 medium kohlrabi, peeled, leaves reserved
4 slices bacon
¼ small red onion or 2 large shallots
1 tablespoon brown mustard seeds
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
Grate kohlrabi on a large-hole grater into a salad bowl and set aside. Cut the leaves into thin ribbons and put them on top of the grated bulb. Chop the bacon. Heat a large frying pan over medium heat. When hot, add the bacon, cover and reduce heat to medium-low. Cook, stirring occasionally, until fat is rendered.
Meanwhile, peel and mince the onion or shallot; add to the bacon. Cook, uncovered and stirring occasionally, until the bacon and onion start to brown. Increase the heat to medium-high. Add the mustard seeds, cover and cook until the seeds stop popping, about 1 minute. Uncover, reduce heat to low, and add the vinegar. Cook, scraping up the browned bits from the bottom of the pan and incorporating them in the mixture. Remove from the heat and pour over the waiting kohlrabi. Toss to coat the vegetables thoroughly, and let sit about 2 minutes. Season with kosher salt and pepper to taste.
Grilled Shaved Asparagus Pizza
1 recipe for your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1-2 garlic scapes, thinly sliced
Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl.
Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel or tray to bake it on.
Throw the whole dough down on an oiled grill and let it cook for a few minutes on the underside. Pull it off with tongs, flip it out onto a plate.
Sprinkle with Parmesan, then mozzarella and then pile asparagus and scapes on before sliding the raw side back onto the grill.
Grill the pizza with the lid down for a few minutes, or until everything is bubbly and brown.
Tips: Five ways to cook greens