Here is another customer recommended recipe for the pea tendrils in your bag this week.
4 ounces pea shoots, washed and spun dry
1 garlic clove, thinly sliced
1 teaspoon oil (neutral is best, I used grapeseed)
1 tablespoon chicken broth (or vegetable)
salt to taste
Heat the oil in a wok or sauce pan over medium heat. Add the sliced garlic and gently fry until they garlic slices sizzle and release their garlic-y aroma. You don’t want the garlic brown, just cooked.
Add all your pea shoots, chicken broth and
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Tag Archives: garlic
Garlic Scapes
What are garlic scapes and what do I do with them? The scapes are the beginning of the blossom and eventual flower that all alliums—onions, chives, leeks and garlic produce. By removing them the energy they would take from the plant is used by the bulb.
The scapes can be used in some of the same ways that garlic cloves might be used. Mince the scapes and add them to risotto,
About Greens and Garlic
Steamed Cabbage
In case anyone is still looking for uses for cabbage, try just steaming it. Season with salt and pepper and enjoy!
Cooking with Greens
Fresh braising greens add flavor, color, and nutrients to your meal. Mustard greens, kale, and spinach are packed with nutrients.
Some of the tougher greens, such as kale, may require blanching first to soften them up. Get a pot of boiling water ready and blanch your kale or mustard greens. Take the blanched product and finish by braising
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Garlic Scapes
Based on the feedback I received at the back of the truck, most of you had good results with the garlic scapes. For those of you still wondering what to do with them, here are some ideas:
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- Chop them and use them in place of garlic or onions to add flavor to a dish
- Toss them lightly in olive oil and grill them. Serve them over a steak or on a burger.
- Add to an omelet or mix with sauteed greens to
Garlic Scapes
The garlic scape is the curl that grows on the top of the garlic plant. It must be removed to allow a bulb to form. It is very versatile. Chop it and sauté it like onion or garlic to use for flavor. Grill them whole and serve with red meat or pasta. Or use them to make a pesto (lots of recipes available online). Take a look at
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Green Garlic
Green garlic is garlic that has just been harvested.
Garlic usually is hung to dry for months before
selling. The drying process allows the cloves to
separate and for the flavors to intensify as the
moisture is reduced.
Green garlic is more tender, mild in flavor, and can
be used much the same way as dried garlic,
onions, or green onions.
Try mincing the garlic and using it on a salad, in a
salad dressing, to sauté with, or on meats. Use
the tender, non‐woody part of the stem above the
bulb like
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