Garlic Scape Pesto

See recipe here.

Other links with garlic scape info and recipes:

NY Times

Star Chefs - note Dante Bocuzzi is now in Cleveland and moving his restaurant to Tremont

Tigers and Strawberries - a great Ohio blogger

Fava Beans Make Me Want to Drink Chianti

To see my recent experience with Fava Beans, go to this link.

Parsley, Sage, Rosemary & Thyme. Oh, and Dill and Cilantro and Tarragon...

Fresh herbs are one of my secret weapons for transforming food from frumpy to fabulous.  Even the humble parsley, chopped, and added to a dish, provides a bright, verdant kick in most dishes.

The CSA boxes will contain generous bunches of fresh herbs.  After using a sprig or two in your favorite recipe, are you stumped as to what to do with the rest of that beautiful bunch?

I just stumbled on this post, which helpfully lists recipes, by herb, and in combination, with amount of herbage required, so you can plan accordingly.

This list will also be handy if you end up spending $2.29 for a package of herbs out of season at the store (ouch, that really kills me).  

I grow plenty of my own in season, and set my clients up with a fresh supply.   My out of season tip: Buy at the West Side Market.  You can get large, fresh, organic bunches for $1. Basketeria packages in small plastic containers and will give you a credit for returning them.  Two stands to the left packages in small cello bags, which I prefer.

Do I have you humming Simon and Garfunkel yet? 

Asian Greens

It's almost time to start picking up the CSA boxes.  I just checked in with Debbie and she sent the following:

There will be pac choi, (a light green variety of bok choi), red and green mustards, arugula, French Breakfast radishes, green onions, red, green, or speckled lettuce, chinese cabbage, Hakuri white turnips, mizuna.  Herbs will be thyme, oregano, chives, tarragon. This will not all be in the first pick up, but possibly the first 3 pick ups.  The turnips are a variety that are better eaten raw or lightly cooked, as compared to a regular turnip that can be tough and needs to be cooked thoroughly.  The spinach should be in this first group, but again I am having trouble getting it to germinate properly. 

I know that most people aren't familiar with the Asian greens, so here are a few links to study before the season starts.  I will also try and develop some recipes as time permits.

Asian Greens Guide Saveur Magazine

Stir Fried Chicken and Asian Greens Recipe

Steamed Asian Greens with Honey Soy Sesame Dressing - Tyler Florence

Asian Greens Salad with Ginger Miso Dressing from Whole Foods

Great blog with Asian influenced recipes:  Steamy Kitchen

Mediterranean Orzo Salad with Feta Vinaigrette

Here's one for spinach, which will be one of the earliest crops you'll see in your share box. The original recipe comes courtesy of Cooking Light, and couldn't be easier.

Using part of the artichoke marinade as the dressing boosts the flavor and saves time.

Because pasta salads tend to absorb the dressing and dry out if made ahead, save the reserved marinade that you don't use in the jar and refrigerate; use more dressing the next day to refresh any leftovers.

To pit the olives, whack them with the side of your chef's knife to release the pit prior to chopping.

The ingredients, except for the olives, can be picked up at Marcs and kept in the pantry. Get a scoop of olives from an in-store olive bar or deli for a fresher flavor than canned or jarred.

I'd hold up on adding salt until you've added the feta and checked the seasoning. Add salt afterwards if needed.

All-Clad Factory Outlet Sale

The All-Clad Factory is located in Canonsburg, PA, near Pittsburgh.  Twice a year (first week of June and December) they have a 3 day outlet sale at the Washington County Fairgrounds.

The next sale is June 5-7th.  It's a little over 2 hour drive from Akron.  Expect to stand in line for a bit before being let into the sale building.  It's all pretty orderly.

If you have a wheeled cart, it's a good idea to take it with you.  They provide boxes, and people get plenty creative by attaching bungee cords and dragging them around, but it's a hassle. 

These are factory seconds, so expect some imperfections.  There are tables for you to inspect your items before going through the check-out.  

Tables are arranged by type: Copper-Clad, Stainless, Non-Stick, with stock-pots and odd stuff on the opposite side.  Center tables have utensils and smalls.  Lids are purchased separately for the most part.  Do some research and plan out what you'd like to purchase ahead of time, but be prepared to see things you didn't know existed.  One year I went for skillets; last trip I went for saucepans.

Prices are 60% or more off typical retail.  These pans are definitely an investment, but will probably be the last ones you ever have to buy.

Pastured Eggs

If any of you are interested in local, pastured eggs please contact Brunty Farms. They farm in the Cuyahoga Valley Park and will be selling at the farmers' market run by the Cuyahoga Valley Countryside Conservancy.

Article on Freezing Foods

Excellent article in today's New York Times by Mark Bittman with some great tips on freezing food.

Barbecue Portobello Quesadillas

Another one from Eating Well Magazine - Barbecue Portobello Quesadillas.

Smoky, filling, and easy to put together quickly.  

I didn't take a picture of the finished dish because it isn't the prettiest one on the plate.

I had some leftover chipotle in adobo in the fridge - you can keep the extras in a glass jar tightly covered for awhile; most recipes only call for a little at a time.  I used a whole pepper, chopped, and a bit of sauce and it really had a kick.  Opt for the chipotle pepper powder for less heat.  Penzey's carries a nice one. 

This would be delicious with some freshly made coleslaw when cabbage shows up in your share box.  Some guacamole and fresh salsa would be a nice complement as well.

Greek Bison Burgers and Sweet & Spiced Herb Radish Saute

I've been wanting to try the Greek Bison Burgers since the issue of Eating Well Magazine featuring them arrived. Bison is a healthy alternative for red meat lovers - it's lower in fat and cholesterol. Bison is available directly from the farmer at The Countryside Conservancy Farmer's Markets, from Mustard Seed (call meat dept ahead; they don't stock as frequently in Montrose as in Solon, and at West Side Market).

I got my package, which comes vacuum sealed, at West Side Market. The fresh herbs, spinach, tomatoes, Greek Yogurt, and Feta also came from the market. I am not a big fan of Greek Feta; I prefer the milder, French. If you find Greek too salty or twangy, give the French Feta a try. Greek Yogurt, now that, I love.

Burgers were good, but the sauce and toppings are what make it excellent. Bison is very lean and you need to take care not to overcook. The patties stuck to the grill when I tried to flip. In retrospect, I should have taken the package of meat out of the package and let it warm a bit before making the patties, and I should have rubbed an oiled paper towel over the grill grates prior to putting them on. I got one nice pretty one and three pretty sad, but still tasty ones.



The final recipe from last week's Splendid Table newsletter called for radishes, one of my spring favorites, but one I rarely cook.

Sweet and Spiced Herb Radish Saute - Splendid Table

1 1/1 - 2 T unsalted butter
about 24 multi-colored small radishes, trimmed, washed and dried
1/8 t sugar
generous pinch hot pepper flakes
salt and freshly ground pepper to taste
2-3 T water
1/4 c snipped chives or thin-sliced scallion tops
3 basil leaves, torn
2 T sour cream

Heat butter in 10" saute pan over medium high. Add radishes and sugar, saute about 2 min.

Lower heat to medium. Sprinkle radishes with s & p and water. Cover and cook 1 minute. Uncover and boil off liquid, stirring all the time. Taste for seasoning and fold in herbs. Serve warm with dollops of sour cream.

Verdict: I thought I would really love this one. I wasn't crazy about it, and probably wouldn't repeat. Cooking the radishes and the pinch of sugar takes the bite out of them, but I would have rather enjoyed this nice bunch of small ones with a little salt and a dip in a little butter.

This past weekend Bob and I planted broccoli (3 kinds), cauliflower (3 kinds), pac choi, kohlrabi, beets, and swiss chard. Bob Anthony is my helper in the garden. It only took us 2 1/2 hours to plant just over 600 plants! That is actually a record, I think. I also planted 100 green onion clumps in some raised beds.

On Sunday, in the greenhouse, I planted 288 lettuce plants, beets, cucumbers, summer squash, winter squash, and basil. These will be transplanted in the field in about 4 weeks.

If you are reading this post, then you subscribed to the blog. I would like some feedback from any of you about how you like (or not like) this format. I am still comtemplating a web site where you, as shareholders, would go to get your information, such as what is in the share, recipes, etc.

Chicken Pasta with Thyme-Mint Cream Sauce

I don't eat a lot of pasta, especially two days in a row, but this was the next recipe in the 'to try' pile that I just happened to have all of the ingredients on hand.

Because it was just for me, I only used a pint of whipping cream that I had in the fridge, and I kept some of the chicken separate after I sauteed for lunch today, but I followed the rest of the recipe as written. This is from Simply Recipes.

It was fairly easy, and the flavor was good. The mint added a fresh, clean flavor.

Future tweaks: I would saute some shredded carrots, and/or julienned zucchini or yellow squash before the chicken. Have you seen the julienne peelers? Home Goods carries them and they make prep of a small amount of veggies a whiz. Use a mandolin or V-slicer (with the guard only, please and before enjoying a glass of wine) for larger amounts.

I'd also probably sub some half and half for the whipping cream.

For small amounts of white wine for deglazing, I always keep a bottle of dry vermouth in the fridge. Very handy if you don't happen to have white wine open, or don't want to open a bottle for a recipe. For personal chef clients I buy the small, single serve bottles and keep them in my chef kit.

Pasta with Roasted Cauliflower and Prosciutto

Made this recipe last night and it was outstanding. I used the version posted by Simply Recipes, a blog I follow whose recipes I love. The original recipe was from Fine Cooking, also a favorite of mine. (FYI - there is a jar of Panko in the photo that doesn't belong with this recipe; I was going to make something different until I discovered my lone onion was well past it's prime).



I've had trouble finding the pasta called for, orecchiette, or "little ears" in regular grocery stores, but have had success at Italian markets. I bought the pasta, prosciutto and cheese from the Mediterranean Imported Foods at the West Side Market. The cauliflower and baby spinach came from my favorite stand, The Basketeria.

For out of season grape tomatoes, which I eat a lot of, I like the ones from Sam's Club the best. Check the package, though, the ones grown in Texas are a lot tastier than the ones grown in Mexico.

Until I discovered roasted cauliflower, I have to confess I wasn't a huge fan of the vegetable. Roasting gives a nice, nutty flavor.



This went together quickly and would make a great weeknight dish. Be sure to save some of the pasta water to moisten your sauce. I thought pulsing the prosciutto in the food processor to chop it was a stroke of genius. Much easier than mincing with a knife. The dried sage blends in and doesn't have an overly herby flavor.

Remember this one when the fresh cauliflower, spinach and arugula come in your share box.

Will You Supplement Your CSA Share with Your Own Garden?

Here's a note from member Pat Brannon. Feel free to respond via the comments.

Only 9 more weeks 'til our first pick-up day!

I wanted to share this site kitchengardeners.org - which promotes "the localest" food of all. Lots of interest here for those of us for whom eating fresh and local is important.

I hope the Yahoo group will generate a lively exchange of ideas, recipes, comments, and items of interest for us locavores throughout the season.

I'll begin by asking: Are you are supplementing your shares with small gardens of your own. What do you plan to plant? or have already planted? in a small plot? or in containers?

I have a small plot that grows smaller every year as I transition to more containers. Last summer I had success with patio kebob tomato plants (from Hirt's), brilliant red Swiss chard, and red bell peppers in big ol' whiskey barrels. We recycled old storm windows to build two small cold frames, enabling us to enjoy four varieties of early lettuce and another fall crop that carried us through Thanksgiving.

I fashioned some bamboo stakes (from an old trellis that self-destructed) into a tiny trellis to grow a small crop of pea pods. I like to try something different each year. This year I am trying snow peas and cress.

There was space for a few odd tomato plants - some off-the-wall varieties which made for interesting dinner salad conversation!

But the real bonus was a bumper crop of renegade acorn squash that popped up all over the place - the result of composted garbage tossed on the garden the previous winter.

I also have a small herb patch - just the basics- sage, rosemary, thyme, oregano, chives, tarragon, mint, lemon, and for my garden companion, Annie, some catnip. If you would like to start your own oregano, thyme, or tarragon, I have lots to share.

Hope to hear from some of you soon.

Pat Brannon

Not very many of the group joined the Yahoo group. I did, but have to confess that I don't find the interface very user friendly, and it's easy to lose the notifications, or forget to check the group.

Hopefully the blog will get a little more interaction going, and since it's on the internet and is not closed, there is potential to share with a larger audience of like minded local food lovers. Feel free to forward the link and invite anyone who might be interested to follow and participate.

Once you have a Google ID, or whatever other ones that Blogger accepts, leaving a comment is as simple as clicking on the comment link at the end of each post and typing what you want. I will moderate and approve them before they are published to ensure that nothing unintended ends up there.

If you have a recipe, or discussion that should have it's on post, or photos, shoot me an e-mail and I will put it in a separate post.

Debbie was considering making a website, but it takes a lot of work to build and maintain one, and they cost money, unlike this blog, which is free.

I, too am a member of Kitchen Gardeners; this group organized a petition to get the Obamas to plant the White House garden. I don't visit or participate often because I am active in several other groups and boards. Check out Local Food Cleveland.org as well.

I continue to maintain my own organic vegetable and herb garden for my own use, as well as for my chef clients and as a demonstration/class forum for my cooking and gardening classes.

I have a large, thriving red and yellow raspberry patch, a few struggling, but promising asparagus plants, and every year I do about 20 Heirloom Tomatoes, with a focus on the black varieties which are my favorite. I'll post when the raspberries are ripe; you are welcome to come and pick some.

I am also officially garden coaching for hire. I have several clients already. The focus is now shifting to more of a teaching and guiding business vs. planting and weeding, which I've also done.

I was interviewed and quoted in today's Beacon Journal article, and last Saturday as well.

First Vegetables of Spring

I could hardly contain my excitement yesterday when I went to the West Side Market and my favorite stand, The Basketeria, and saw they had fresh, local asparagus.

I love roasted asparagus. Preheat the oven to 450. Wash and trim the asparagus. Drizzle some extra virgin olive oil, a clove of minced garlic, and season with salt and pepper. Roll it around to coat. Roast for about 3-4 minutes for fresh, thin spears. Toss with some fresh lemon juice and use a vegetable peeler to shave some fresh parmigano-reggiano. Perfection.

I also picked up some turnips and fresh, organic new potatoes so I could try out a recipe in this week's Splendid Table newsletter.


Spring Turnips with Mellowed Garlic

Turnips never get the strokes that potatoes, tomatoes and other vegetables get all the time. Try this dish of new potatoes, spring turnips, mellowed garlic and fresh grated nutmeg. So French it practically speaks with an accent.

This recipe evolved over the years from one created by Michele Urvater and David Liederman in their Cooking the Nouvelle Cuisine in America (Workman Publishing, 1979). It's our favorite partner with everything from simply a salad or other vegetables to any seafood or meat you can imagine.

Serves 4 to 6 and halves easily

* 2-1/4 pounds small organic turnips, peeled and quartered
* 3/4 pound organic new potatoes (Yellow Finns, red skins, White Rose or Desiree), peeled and cut in to 1-inch chunks
* 6 quarts boiling salted water
* 1-1/2 to 2 cups chicken or vegetable broth (homemade preferred)
* 20 large cloves garlic, peeled but not crushed
* A generous pinch freshly ground nutmeg
* Salt and freshly ground pepper to taste
* 3 tablespoons unsalted butter
* 3 tablespoons snipped chives

1. Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch sauté pan, adding the garlic, 1-1/2 cups broth, nutmeg, a little salt and pepper. Cover and cook at a very slow bubble over medium-low heat, adding more broth if sticking is a problem. Stir often with a wooden spatula.

2. After about 25 minutes, when garlic is soft, cook off any excess broth until mixture is almost dry. Puree with the butter in a food processor, tasting for seasoning.

3. Serve hot sprinkled with chives, or refrigerate up to 24 hours. Reheat puree in a bowl set over a pot of boiling water.

If your turnips are a little larger than called for, be sure to cut them into smaller pieces and give them a little more cooking time.

I served it with the roasted asparagus and a nice, fresh piece of Alaskan Halibut that I simply seasoned and seared on the stovetop in a little butter and olive oil and finished in the oven for about 8 minutes. Not the most photogenic meal, but delicious.

The garlic does indeed mellow and you could probably pass this off to non-turnip eaters as garlic mashed potatoes and no one would be the wiser.

If anyone wants a chunk of chive plant, mine are in need of some dividing.

Looking forward to a new CSA season

Welcome to White House Gardens CSA blog. This is my second year as a member, and I purchased from Debbie Fox at the farmer's markets before I joined. The selection last year was outstanding. I still remember helping plant all of those tomato plants on a searing hot day last year, that was not unlike our freak hot spell at the beginning of this week.

To enhance the enjoyment of the shares for everyone, I will be developing some original recipes as well as testing and tweaking some from other sources, then posting them with photos here. Debbie or I will also post updates on what to expect in the upcoming shares.

Feel free to leave comments, which I'll moderate and publish as soon as I can.

Here's a note from Debbie:

Dear Shareholders:

I have been planting the first crops in the ground. Spinach, arugula, mustard greens, turnips, peas, cabbage, and onions went in the ground during the hot spell last week. Thank goodness it finally cooled down! This weekend we will plant Swiss chard, broccoli, cauliflower, chinese cabbage, poc choi, and beets.

The CSA is almost full. I have 2 or 3 shares left, and several people have expressed an interest, so it should be finalized by this weekend.

I have a friend who grows asparagus. I picked up some today, and it is very good and very fresh. He wanted to know if any of my shareholders would be interested in some. He is taking orders, which you can place through me. The cost is $2.50 per pound. Asparagus grows pretty fast, so if you want some please let me know as soon as possible. Depending on how much all of you order, it can be picked up at my farm on Sat. or Sun. Please email me with your orders by noon on Friday so he has time to pick it. If you can't get some now, he will have it for a couple of weeks.

Debbie


Here's to a great season of fresh, local produce. Pray for pleasant weather, just enough rain, but not too much, and good bugs and not many bad ones.