How to Eat Your BOX! (Week of July 9, 2017)

Garlic Scapes:

You can use Scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use them on top of pizza, in pasta, in salsas, and as a replacement for garlic in most other recipes. There are many things you can do with scapes, but my personal preference is to turn them into garlic scape pesto. It’s a sharper, greener take on traditional basil pesto that can be used to add a fresh garlicky zing to just about anything – Spoon it into soups, spread it on sandwiches, toss with cooked pasta, beat it into scrambled eggs, and (best of all) slather it onto pizza dough before adding on the toppings. It freezes beautifully, too, so it’s easy to make an extra-large batch to tide you over until next spring.

Kale:

Apple Kale Salad: (Kale, Apple, Pear, Red Bell Pepper, Green onion, Carrot….) Kale is just wonderful and it’s so good for you! One great thing about kale as a salad is that it keeps well in the fridge, so you can make ahead of time and not worry about it wilting. Kale can be a little tricky because it tends to be a bit tough and sometimes bitter. Here are a few tips that have helped me. First make sure to make sure to remove all large ribs and stems (They make a great addition to a stir-fry though!); Chop the leaves small; Sprinkle with salt to cut the bitterness; “Tenderize” the leaves by massaging them with your hands (only takes about half a minute); And lastly, massage in the olive oil or salad dressing. This turns the kale bright green and makes it so it’s evenly covered. For the dressing, I like to use a combination of vinegar and olive oil. Once you have prepped your kale and worked in the dressing, add your toppings. Try with apple or pear slices. Cashews, almonds and dried cranberries also taste great with this combination!