Sorrel & Garlic Scape Pesto

This is delicious over warm pasta or served with grilled chicken or fish.  We made this last night and used it as a sauce for pizzas on naan bread and it was out of this world.  Give it a try!

One bunch of sorrel
1/2 cup of olive oil 
3 garlic scapes, chopped 
4 tablespoons pine nuts, toasted
1/3 cup grated parmesan cheese
Kosher salt to taste

Whirl together in the food processor. Add more olive oil for a sauce-like consistency. 

From American Farmland Trust

Kohlrabi Fritters



1 kohlrabi
1/2 cup scallions (finely chopped)
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
olive oil for frying

Remove leaves of kohlrabi (save for later) and then peel off outer skin of the root.  Grate kohlrabi and add to scallions.  You’ll need 3 cups, so if your kohlrabi and onion combo isn't quite large enough add another vegetable such as garlic scapes or radishes. Wrap the kohlrabi in cheesecloth or a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi/onion combo to a mixing bowl, and combine with remaining ingredients.  Destem those kohlrabi leaves you saved, chop them up and throw them in the bowl with everything else.

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with a cilantro lime sauce, hot sauce, or another another sauce of your choice.

Adapted from Early Morning Farm

Spinach Frittata

My mom sent me this recipe the other day because she made it with her CSA share from last week.  She got the recipe out of Vegetarian Suppers from Deborah Madison's Kitchen.  My mom's addition to the recipe is this: Sit on your porch, eat, drink, and enjoy the evening.

  • 8-10 ounces stemmed spinach leaves (and I'm guessing you could substitute chard and it would be fabulous too)
  • 2 T butter or olive oil
  • sea salt and freshly ground pepper
  • 4 eggs
  • 2 scallions, including 3 inches of the greens, finely sliced
  • 3 ounces crumbled firm goat cheese

Put the spinach in a large skillet with a teaspoon or so of the butter or oil, season with a few pinches of salt, and add a T of water to create a little steam.  Cook over medium heat until wilted and tender, about 3 minutes, Drain, then chop coarsely.

Whisk the eggs in a medium bowl with several pinches of salt and some pepper.  Stir in the scallions, cheese, and spinach.

Melt the remaining butter in a 10 inch nonstick skillet.  coating the sides.  Add eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes.  When it's cooked to your taste, slide it out onto a serving plate.  Cut in quarters. Serve.

You can eat it warm or at room temperature.

Option:  You could include a handful of chopped cilantro.  Add some sorrel or other greens if you want.  Serve with a crusty baguette and a glass of Sauvignon Blanc.  

Linda's Kale Salad

This recipe comes from a family friend and is always a crowd pleaser.  My mom sent it to me the other day and so I thought I'd share.


  • 4 garlic cloves, finely chopped or minced
  • 3 T lemon juice
  • 1 T white wine vinegar
  • 2/3-3/4 cup finely shaved parmesan about 1 oz


  • salt & pepper
  • 1 bunch kale
  • 1/4 cup pine nuts
  • parmesan for garnish

Add the garlic, lemon juice, white wine vinegar, a pinch of salt and black pepper to a bowl and whisk together

Let stand at least 15 minutes if you can (the longer the dressing sits, the more pronounced the garlic flavor is, and it will only get better overnight.

Slowly stream in the olive oil while whisking and then stir in the parmesan.

Heat a dry non-stick pan over medium-high heat and add the pine nuts.  Toast for 4-5 minutes, stirring one or twice until all sides are golden brown.

Coarsely chop kale and add to a large bowl.  Lightly toss with a few tablespoons of dressing and garnish with toasted pine nuts and shaved parmesan.

Garlic Scapes!? What To Do With These Spring Treats

Garlic Scapes only come but once a year and when they arrive, they sure are prolific.  These gems are what the flower of the garlic plant would be.  They spiral up all funky and have a mild garlic flavor with the consistency of asparagus.  You can use these as a substitution for garlic cloves. Just chop them up and throw them into the dish you are making and you will be amazed!  

Some people also like to make a garlic scape pesto.  At market on Saturday a handful of people came up to our stand and raved about last year's garlic scape pesto.  One woman slathered it on top of salmon and another used it with pasta.  My only warning here is this:  your pesto will be very garlicky!  This isn't your typical basil pesto!  

In order to make a pesto, throw garlic scapes, olive oil, nuts of your choice (I've seen recipes with pine nuts, walnuts, and pistachios), salt, pepper, and parmesan cheese in your blender or food processor.  Whirl these ingredients together until smooth.  If needed, add more oil to make a thinner consistency.  Enjoy!!

Spinach & Cilantro & Frozen Pea Soup

Last week we threw A TON of spinach your way.  Here is a nice way to eat it up.  This soup is a favorite of mine.  It feels healthy & bright.  Originally from the Moosewood Cooking for Health cookbook.

  • 2 T. olive oil
  • 1 1/2 cups chopped onion (or use up whatever scallions are in your fridge)
  • 2 garlic cloves, chopped
  • 1/2 t. salt
  • 1 cup chopped carrots
  • 1 T. curry powder of any kind
  • 1/2 t. ground turmeric
  • 1 quart vegetable broth
  • 2 cups fresh or frozen peas (I've only made it with frozen peas)
  • 3 cups fresh spinach!
  • 1/3 cup fresh cilantro
  • dash of pepper

In soup pot on medium-high heat, add oil and warm.  Throw in onion, garlic, salt, and cook until the onions and garlic soften a bit.  Then add carrots and cook for a little longer.  Add in curry and turmeric and stir.  Then, put in broth, 1 cup of your peas, and cover and bring to a boil.  Reduce heat and simmer until the carrots are soft.  

Take off heat and add spinach and cilantro.  Blend the soup, in batches, until smooth.  Combine the rest of the peas and keep those whole.  Check if it needs some salt or pepper and add in if needed.  Return to heat until warm and ready to be eaten.

Easy Stir-Fried Greens

When I was working in Kentucky on my first small organic veggie farm, I learned how to cook greens.  I was living on the farm with a few other farmhands, two of whom where native Kentuckians, and during lunchtime we would go inside and start up some greens.  We usually used kale, but sometimes substituted collards.  This is delicious with any greens you have on hand: kale, collards, chard, or bok choy.

  • a bunch of greens of bok choy
  • splash of olive oil
  • salt and pepper
  • a pinch of hot pepper flakes
  • apple cider vinegar
  • onions & garlic (optional)

First, heat up your skillet with oil, onions & garlic, if you wish.  Wash your greens and strip the stem out of the kale or collards, if using.  Chop the greens.  After the onions and garlic have cooked a bit, throw in the kale, a splash of vinegar, salt, pepper, and a pinch of hot pepper flakes.  Cook on medium low, covered, until the greens have wilted and turn a brighter green.  If the greens aren't wilting like you like, you can add water and cover.  This will steam the greens down a bit.  


Polenta & Greens

Lunchtime on the farm is something to behold.  We come into the kitchen with some veggies from the field, look in the fridge to see what we've got, & try and construct a quick and delicious meal.  One of our go-to recipes is this, Polenta & Greens.  I first found the idea for this recipe from the Moosewood Restaurant Cooking For Health cookbook. 

For the Polenta: 

  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup of polenta (we usually use Bob's Red Mill)

Bring the water & salt to a boil.  Add in polenta and reduce heat.  Cook for around 5 minutes, remembering to stir.  Take off heat, cover, & let sit for a few minutes.

For the Greens:

  • 2 tablespoons of olive oil
  • 1-2 garlic cloves or garlic scapes, minced
  • a few scallions or egyptian onions, chopped
  • half a bunch of greens or bok choy, chopped
  • dash of salt & pepper

Put skillet over medium heat.  Add oil, garlic, onion, salt, & pepper.  Cook for a few minutes, until they begin to sizzle.  Stir in greens and cook, while occasionally stirring, until the greens wilt a bit and turn a brighter shade of green.  You may need to add in a spritz of water.  This will help the greens wilt.  


Plop a heap of polenta on each plate and top with the greens.  This is also delicious with an egg on top.

Simple Salad Dressings

Spring, to me means greens.  Lots of greens.  This time of year I really can't get enough of them.  I love how many different kinds of greens we grow and how different each leaf can taste...spicy, buttery, crunchy, sweet, soft, & the list goes on.  

Simple Vinaigrette:

  • 2 T. mustard, preferably dijon 
  • 2 T. apple cider or red wine vinegar
  • 3 T. olive oil
  • 1 T. lemon juice
  • pinch of salt & pepper

Whisk together or combine in a Ball jar and shake well.

Asian Peanut Dressing:

  • 3 T.  peanut butter
  • 3/4 cup of olive oil
  • 1/4-1/2 cup honey or cane sugar
  • 1/4 cup rice vinegar
  • 2 T. soy sauce

If using honey, it can be helpful to heat it up.  You can do this by putting it in a glass jar in a pot on the stove.   I put the stove burner on med-low and let the water warm up slowly with the honey.  This just makes the honey more liquified so it combines easier with the other ingredients.  You can test if the honey is ready but pulling it out of the pot and giving it a gentle shake in the jar.  Once it's free flowing, whisk it together with the rest of the ingredients.  

Balsamic Dressing:

We often times just sprinkle Balsamic vinegar on our salads.  It's quick and tasty, a good combination for a lunchtime salad or after a long day in field.

Radish Cous Cous (or Quinoa)

Sometimes is hard to figure out how to eat a radish other than on a salad.  For a little something different, give this one a try.  Found originally from Food52.

  • 1 c. cous cous (or quinoa)
  • 1 ripe avocado (optional)
  • 1/2 a lemon, juiced
  • 5 T. olive oil
  • 1 bunch radishes, or less if you prefer
  • 3 scallions
  • 2 handfuls of salad mix or arugula (would be delicious with thinly cut kale too!)
  • dash of hot pepper (optional)
  • salt & pepper, to taste

Cook cous cous or quinoa as directed.  Let cool before combining with the remainder of the ingredients.

Next, make the dressing.  Smash the avocado in a bowl.  Add in lemon juice, a dash of hot pepper, salt, & pepper and mix.  Add in the oil and stir.  Throw in more salt and pepper if needed.

Cut radishes in slices or chunks, whichever you prefer.  Slice up the scallions, being sure to use both the white and green portions.

Combine cous cous (or quinoa), radishes, and salad greens.  Then, throw in the dressing and mix evenly.  Enjoy!