Lindsey's Spring Stir-Fry

From 2012 Farm Intern Lindsey

Heat sesame or olive oil in wok or frying pan. Add chopped garlic scapes. Cook on medium heat, just long enough to release aromas of fresh garlic into the oil. Remove scapes. Set aside. Thinly slice turnips and radishes. Saute for a few minutes. Add roughly chopped leeks and bok choi. Cook for a few more minutes. Add roughly chopped cress and re-introduce the garlic scapes to the vegetable mix. Cook 1 to 2 minutes. Serve over rice.

Katie's Easy Spring Pasta

From 2012 Farm Intern Katie

Melt some butter. Add 2 chopped garlic scapes, asparagus, peas. Add ¼ c milk or yogurt. Stir. Mix in 2 c cheese. Add chopped ¼ c basil. Salt and pepper to your taste. Mix with 1 package (16 oz) cooked pasta. Serve. Eat. Yum! You can also add sautéed greens if you like. 

Fried Rice over Steamed Greens

From 2012 Farm Intern Peter

In a wok or heavy iron skillet, warm a little olive or sesame seed oil on high heat. Add 2 medium chopped onions and two garlic cloves or one garlic scape, chopped. Sauté until just browning. Add two eggs and cook until firm. Add 2 cups cooked rice and cook 5 to 8 minutes. Remove rice. Add more oil to the pan and cook 1 handful of snow peas with ends snipped and 6 to 8 asparagus stalks, chopped (or other firm vegetables 0 turnips, carrots, radishes, broccoli, etc.). Mix in the rice. In a pot with ½ inch water, add 5 cups fresh spinach, 7 cups kale or 6 cups of Asian greens) and steam until tender, about 10 minutes. Serve stir-fry over steamed greens. Yields 4 servings.

June Pesto

from Orfordville subscriber and CSA share packing party volunteer Erica Jones

Dear Erica started out with husband Eric splitting a subscription with another couple. They gradually learned to love eating and cooking fresh, local produce. For several years now, they’ve bought two subscriptions from Scotch Hill, eating one and canning/preserving the other share. They also frequent farmers markets. Can’t get enough of a good thing! Erica shared this recipe over snacks (fresh vegetables, wine and Dela’s cream cheese, of course) following this week’s packing party at Scotch Hill. Take one half cup of toasted walnuts, ¼ c olive oil, ½ bag of chard (or any leafy green), ¾ bag of Asian Greens, 1 bunch of turnip tops or radish tops, 1 or 2 garlic scapes, ½ a 3-oz goat cheese, 1/8 cup parmesan, lemon juice to taste, salt and pepper to taste. Blend all ingredients in a food processor until smooth. Serve on pasta. You can also add pickled vegetables OR fresh radishes or turnips. Serve hot or cold.