I haven’t done a recipe round up in a while. With the explosion of late spring vegetables, I think I should gather together all my links to the dishes, desserts, salads, suggestions, etc. that I continue to mention in my CSA posts.
Like my garlic scape pesto. Here in the middle of the very fleeting garlic scape season. The simplest version combines a cup of scapes (cut in small pieces), a half cup freshly processed Parmesan, a half cup toasted pine nuts, salt, pepper, and olive oil.
Put fresh Parmesan cut in chunks into food processor. Pulverize. Add scapes, mix. Add pine nuts, salt and pepper to taste, and drizzle oil in until you get the creaminess you want.
As for other things to do with scapes, grill them. Lightly oil them. Put on a really hot grill and keep turning them so they don’t burn. Season with salt and pepper before serving. They melt in your mouth.
Asparagus. Like the wild ones growing in my yard. They will turn green when you move the mulch. I like a simple dry grill method. Put in a basket. Dry grill for a few minutes. Just before taking them off the grill, brush olive oil on them and light salt and pepper them. Once on the table, shave Parmesan on them.
I also blanch them, then cut in small pieces. Make a simple egg/milk/herb/S&P mix and put into large non stick oven proof pan, lightly oiled. Once it begins to set up, dump the blanched asparagus on top, pick any grated cheese and put it on top and finish in the oven on 350 degrees.
I also put those blanched pieces mixed with any pasta, and a healthy spoonful of any pesto on top. Finish again with cheese.
Am I in a Parmesan rut or what?
Let’s move to strawberries and rhubarb.
Already wrote about that barbecue sauce.
I’ve made sweet desserts like crisps and crumbles, but can’t find all the recipes for them. The Food Network one was used at least once.
Kale. Chard. Greens. Nothing really fancy but lots of inspiration out there.
Kale chips are fun. Mess around with your favorite spices.
Also, that night I made one of my famous frittatas. Anything with that egg mixture, can be one light fresh seasonal awesome feast.
I suppose what I am saying here is this. Whatever is the freshest stuff you can find. Bring it home. Lightly treat it. Lots of olive oil, a little salt and pepper. My addiction to parmigiano reggiano.
It’s not yet corn, squash, zucchini or pepper season. Be patient and enjoy what has just been picked.