Garlic Scape is in season.
One of Lisa Kamer's (from Mass. Hort's Garden to Table program) favorite things to do with garlic scape is to chop them finely and sauté them in a bit of olive oil and sea salt. When they are softened, she adds them to scrambled eggs with a little chopped red pepper. It is one of her most favorite breakfasts! The sweetness of the sautéed scapes with the crunch of the red pepper and eggs is absolutely delicious. She tops the whole thing on a piece of crunchy toasted tuscan bread (or any kind you prefer).
Strawberry Heart Tarts from the Commissary Restaurant in Philadelphia
Here is one of our favorites. You don't need to have heart shaped tart shells! You can make these in round tart pans. This is not to much of a challenge for someone who may not be that comfortable with baking. Also, you can use store bought pie crust.
Strawberry Heart Tarts from the Commissary Restaurant in Philadelphia. Chef Steve Poses
1 1/2 cups flour
2 tablespoons sugar
6 tablespoons butter
2 tablespoons vegetable shortening
3 tablespoons cold water
Cream Cheese Filling
8 ounces softened cream cheese
3 tablespoons sugar
1 tablespoon Grand Marnier*
1/2 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped
2 pints of strawberries
1/3 cup sieved or seedless raspberry jam
1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour. (It can also be held in the refrigerator for up to 4 days but bring it to room temperature before using.)
2 To roll and bake the shells, preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds.
3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth. Refrigerate if not using immediately.
4 Assemble tarts: Fill the tarts as close to serving time as possible. If you are not serving them immediately, do at least keep them well chilled. Remove the shells from their molds and set upright. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down.
Yield 6 individual heart-shaped tarts
* Grand Marnier is a pricey item to buy just for Heart Tarts. It's the best, but you may substitute other sweet orange-accented liqueurs such as Cointreau or Triple Sec.
Here is a delicious, simple appetizer that could be topped off with shrimp, chicken or any other type of protein.
Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread: In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula
Salt and Pepper
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschetta.
- Thanks to Lisa Kamer and her neighbor!
Recipes fresh from the Farmers' Market
Roast Turnips with Maple Syrup and Cardamom**
Adapted from Fine Cooking Magazine
3-1/2 pounds purple-top turnips, peeled and cut into ¾ inch dice
3 tablespoons vegetable oil
1 oz unsalted butter
3 tablespoons pure maple syrup
¼ teaspoon pure vanilla extract
Generous pinch of crushed red pepper flakes
¼ teaspoon coriander
¼ teaspoon ground cardamom
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh cilantro or a mix of fresh parsley with mint
Position racks in the top and bottom thirds of the oven and heat to 475 degrees. Line two baking sheets with foil. In a mixing bowl combine the turnips, oil and 1-1/2 teaspoons of salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula flip the turnips, swap the positions of the pans and roast until tender and nicely browned, about another 20 minutes.
Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla and red pepper flakes, then the coriander and cardamom, until the sauce is heated, about a minute. Remove from heat.
Transfer your turnips to a large mixing bowl. Gently reheat the sauce if necessary and stir in the lemon juice. Toss your sauce with the turnips. Add half of the herbs you are using and salt to taste. Transfer to a warm baking dish and garnish with the remaining herb mixture.
You could make this one day in advance. To reheat, put the dressed turnips (without the herbs!) into a large nonstick skillet and cover. Heat gently over medium-low heat until warmed through. Add your fresh herbs and season to taste with salt just before serving.
** For those who prefer a milder flavor, substitute nutmeg for the cardamom
A Simple Delicious Spring Salad
-thanks to Lisa Kamer, Mass Hort's Garden to Table Program
➢ 1 and ½ oranges (Cara Cara if you can find them)
➢ ½ lemon, juice only
➢ ½ small red onion, chopped
➢ ¼ cup extra virgin olive oil
➢ 1/8 teaspoon fine grain sea salt
➢ 4 big handfuls of salad greens which can be a mixture of anything you have such as baby spinach, tatsoi, micro greens, pea tendrils etc
➢ ½ cup walnut halves- toasted
➢ 1/3 cup of Gaeta olives (the black oily ones that look like little prunes) pitted
In a medium bowl whisk together the juice of ½ orange, lemon juice, most of the red onion, olive oil and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.
Peel the remaining orange and cut into segments, removing any seed and set aside
Just before service, place the salad greens in a large bowl, toss very gently with a splash of the dressing. Add the orange segments and walnuts. Give another toss and taste. If you need to add more dressing add it a little bit at a time so that the salad is just coated. Serve the salad topped with the remaining red onion and olives.