Sesame Bok Choy with Scapes

2 tbsp olive oil

1 tsp dark sesame oil

1 cup scapes, chopped

1 lb bok choy, thickly chopped

1/2 cup chopped, roasted, salted cashews

3 tsp freshly grated ginger

1/8 tsp cayenne (optional)

Salt to taste

Heat olive oil in a large saute pan on medium heat. Add scapes, tossing them lightly, then boy choy. Sprinkle with sesame oil, salt, ginger and cayenne, if desired. Cover, and let the bok choy cook down for approximately 3 minutes. 

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just tender. 

Gently mix in cashews.

Serves 4. 

Adapted from "Simply Recipes."

Garlicky Braised Kale with Balsamic Vinegar and Capers

• 10 cloves garlic
  
• 2 tbsp olive oil
  
• 4 tsp capers, drained
  
• 1 lb kale, stemmed, washed, and cut into 1-inch pieces
  
• 1/2 tsp salt
  
• Freshly ground black pepper
  
• 1/2 cup water
  
• 1 tsp balsamic vinegar

Whack each clove of garlic with the side of a heavy knife to lightly crush it, and then slice each smashed piece in half. 

Combine the olive oil and garlic in a medium saucepan and place over medium heat. Saute, stirring, until the garlic starts to brown, 2 to 3 minutes. 

Add the capers and saute for another minute. Then add the kale, salt, a sprinkling of black pepper, and the water. Use tongs to toss the kale, pushing the uncooked leaves to the bottom, until all the greens are wilted. 

Reduce heat, cover, and simmer until all the kale is tender, about 10 minutes. 

Uncover the pan, turn the heat to high and boil, stirring frequently, until the liquid has almost evaporated. Remove the pan from the heat and stir in the vinegar.

Stir immediately. 

From "The Healthy Hedonist," by Myra Kornfeld.

Swiss Chard with Raisins, Olives and Onions

• 2 tsp olive oil
  
• 1 medium onion, chopped
  
• 1 bunch Swiss Chard, ribs removed and finely chopped, leaves stacked and cut crosswise into 1/2-inch slices
  
• 1 - 2 tbsp water
  
• 1/4 cup raisins, preferably golden
  
• 1/4 cup green pimento-stuffed olives, sliced crosswise into thirds
  
• Freshly ground pepper to taste

Heat the oil in a deep skillet over medium heat. Add onion and saute for 3 minutes, then add chard stems and saute for another 3 - 4 minutes, until soft. 

Add chard leaves and saute for 1 minute. Add the water and stir in raisins and olives. Cover, lower heat and steam for 4 minutes. The liquid should be mostly evaporated; if not, raise heat and cook just a bit longer. 

Add pepper to taste. Serve hot. 

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon. 

Glazed Turnips

• 6 - 8 turnips, scrubbed, tops and tail removed, cut into chunks
  
• 1 cup vegetable stock
  
• 2 tsp butter or oil
  
• 1 - 2 tsp honey
  
• 1/2 tsp tamari or shoyu soy sauce
  
• Dash or two of cayenne
  
• Salt and freshly ground pepper to taste

Place turnips in a medium saucepan and just barely cover with cold water. Bring to a boil over high heat, then immediately drain. Pour in broth and add butter (or oil), honey, tamari, cayenne, salt and pepper. 

Bring to a simmer and cook, uncovered, until the turnips are very tender, about 15 minutes. Serve with cornbread. 

Serves 4 - 6. 

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon. 

Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 cups shredded zucchini
• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon

Preheat oven to 350 degrees.

Mix eggs, zucchini, and oil in a large bowl. Add sugar and mix well.

Sift all dry ingredients into one small bowl. Add, one cup at a time, to wet ingredients, stirring just until mixed.

Pour into a slightly greased 9-inch round cake pan or a cast iron skillet. Bake 1 hour at 350 degrees.

From the Garlic Press, July 10, 2008.

Caramelized Leeks Over Noodles

• 2 medium leeks
• 1/2 tbsp olive oil
• 1 tbsp butter
• 1/2 tbsp dark brown soft sugar
• 5 ounces noodles
• 2 - 3 heaping tbsp chopped fresh parsley
• 1 tsp extra-virgin olive oil
• Salt and black pepper to taste

Split the leeks lengthwise and wash each layer thoroughly. Slice accross into thin strips, including the green part.

Heat the olive oil and butter together over gentle heat.

When the butter has melted, add the leeks and toss well. Cook slowly, uncovered for about 10 minutes, or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles, and seasoning to taste. Toss well and serve.

From Chef Mark Tafoya.

Smashed Turnips

Mashed potatoes are an almost universal American delight. Try this spin off and you may never go back to plain spuds.

• 3 - 4 medium to large turnips, any variety, washed, peeled and chopped into 1-inch cubes
• 1 1/2 tbsp butter or olive oil
• 1/8 cup milk
• salt and black pepper to taste

Bring medium pot of water to a soft boil. Add turnips and cook until tender. Drain well, expressing excess water with a slotted spatula or large fork.

Return to pot and add butter/olive oil and milk. Mash well and season to taste with salt and ground black pepper.

From the Garlic Press, July 10, 2008.

Easy Cucumber Mint Soup

Puree a clove of garlic in a food processor with a few walnuts. Then add peeled and seeded cucumber, mint and parsley, and puree until smooth. If you want the final soup chunkier, reserve a bit of the cucumber and add at the end, pulsing just a few times.

Stir in strained Greek yogurt to taste, and season with salt and white pepper, and chill in the refrigerator for a few hours, until ready to serve.

Serve chilled in bowls or glasses and garnish with a reserved mint sprig. I like to use martini glasses for a nice presentation at parties.

From Chef Mark Tafoya.

Parsley Salad

Pluck the leaves from a large bunch of Italian parsley, wash them, and dry them in a salad spinner or with a clean kitchen towel.

Just before serving, drizzle with a small amount of olive oil, enough to coat the leaves; add a squeeze of lemon juice; and grate over a large amount of Parmesan. Toss and season with salt and pepper. If you wish, garnish with a few thin curls of Parmesan shaved from the block.

Adapted from "Chez Panisse Vegetables," Alice Waters.

Garlic Scape Pesto

• 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4 inch slices
• 1/3 cup walnuts
• 3/4 cup olive oil
• 1/4 - 1/2 cup grated parmigiano
• 1/2 tsp salt
• black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for one week in an air-tight container in the refrigerator.

For 1/2 pound of short pasta, such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until the pasta is well coated.

Adapted from "A Mighty Appetite," Kim O'Donnel.

I'm a bunch of garlic scapes!

Keep Your Flower Share Blooming

This year is the first year I've signed up for a flower share - and let me tell you - it makes me so happy to have fresh flowers in the apartment. It really brightens things up around here.

Below are some tips from this year's Garlic Press Extra on making your cut flowers stick around longer than they normally would.

Homemade Flower Preservative
In case Windflower Farm omits the little bag of preservative powder. Recipe from Brooklyn Botanic Garden's "Plants and Gardens News," Spring 2003.

To each quart of luke-warm water add:

• 1 tsp sugar
• 1 tsp bleach
• 2 tsp lemon or lime juice (or vinegar)

How to prepare your flowers for life in a vase:
Once out of water, cut flower stems seal up and inhibit water absorption. So when you get home, using a sharp knife, clippers or garden shears (but not household scissors), cut the stem ends on a 45 degree angle about one inch from the bottom. The angled cut provides greater area for water take-up, and the stem then stands on a point, allowing the water to be in contact with the cut surface.


My tip:
After a few days, change the water, add more preservative and re-cut the stems (using the procedure above). I find this keeps the flowers alive longer and keeps the water from getting too nasty.