June 25, 2018 | Volume 10 | Week 3/A
Summer CSA Week 3/A

Week 3 Share:
(** see note, below )
Garlic Scapes
Green Romaine
Squash: Summer
Swiss Chard

EOW will also receive:

Dear Members of Turtle Creek Gardens,

With the first week of summer comes the first summer squash of the year. Other warm-weather crops won't be far behind as we bid farewell to June and head into July!
REMINDER for NEXT WEEK: due to the Fourth of July holiday, Week 4/B deliveries- -including FarmMatch orders--will take place on Wednesday, July 3rd at all locations.

*The asparagus your are receiving this week is certified organic, grown by our partner farm LOTFL.
** NOTE: Pack list is subject to change due to weather or harvest conditions .
[ ] Indicates possible addition
How to Cook With Garlic Scapes
The smooth green curlicues in your box this week are garlic scapes .

Sometimes described as "a mild garlicky scallion," garlic scapes are the flower stalks that form on hardneck garlic. We harvest them this time of year, before the flowers open, to allow the garlic plant to devote its energy to producing bulbs as summer progresses.

  • Eat them raw or cooked

  • To prepare: trim and discard the flower bud and any tough parts of the lower stalk end. For most uses, slice stalk crosswise into thin rounds or diagonally into desired lengths.

  • Substitute for garlic cloves in any recipe: 2-3 t. minced scape approximately equals one clove. (Use more in recipes where the scapes will be cooked, as they lose flavor with high heat.)

  • Grill or roast whole scapes and use as a topping for meats or vegetable dishes

  • Preserve extra scapes: Chop, place in plastic bags and freeze. Add without thawing to soups, stews, stir-fry, etc.
Chard & Asparagus Risotto
1½ c. arborio rice
¾ c. white wine
5 c. chicken or vegetable broth
1 T. butter
4 t. minced garlic scapes
1 small onion, diced
2 t. dried basil
1 bunch rainbow chard, tough stems removed, leaves coarsely chopped
1 bunch asparagus, base removed, cut into bite sized pieces, and steamed briefly, then cooled
1 c. diced roasted tomatoes (canned)
¼ c. grated Parmesan cheese (optional)
salt & pepper to taste

Warm the broth in a covered pan, and maintain temperature at a bare simmer throughout the cooking process.

Heat the butter on medium heat in a large non-stick skillet. Add garlic scapes and onion, sauté for 30 seconds. Add dried basil and sauté for an additional minute.

Add rice and stir frequently until rice is coated with oil, about 2 minutes. Pour in white wine, and stir until most of the liquid is absorbed. Continue cooking and stirring, adding broth in 1 cup intervals until the liquid is absorbed.

After 20 minutes of stirring, add chard, and stir into the risotto. Season with salt and pepper as the risotto cooks. Continue adding broth until risotto is nearly done (it will have a porridge-like appearance) about 8 more minutes. Add in the steamed asparagus and stir.

Cook 2 more minutes, or until rice is fully cooked. Stir in roasted tomatoes and serve with fresh parmesan cheese grated on top.

Yield: 4-6 servings
Recipe adapted from thefruitguys.com
Summer Squash Quinoa Bowl
¼ c. olive oil, divided
2 summer squash, quartered and thickly sliced
Salt and pepper to taste
3 T. fresh lemon juice
2-3 t. minced garlic scapes
3 c. cooked red quinoa
5-6 scallions (white and light green parts only), coarsely chopped
½ c. coarsely chopped fresh flat-leaf parsley, plus more for garnish
½ c. chopped, toasted almonds

In a large sauté pan, heat 1 T. olive oil over medium heat. Add the squash and sauté until tender, 8-10 minutes. Season to taste with salt and pepper, transfer to a large serving bowl and let cool.

In a small bowl, combine lemon juice with remaining 3 T.olive oil, and garlic scapes. Whisk to combine; season to taste with salt and pepper.

Add the vinaigrette, quinoa, scallions and parsley to the squash and gently toss to combine. Taste and adjust seasoning. To serve, garnish with almonds and additional parsley.

Yield: 4 servings
Recipe adapted from today.com
Spicy Meatloaf with Chard
1 large bunch chard
2 T. extra-virgin olive oil
1 c. diced onion
3 T. garlic scapes, minced
1 t. kosher salt, divided
1-2 T. your favorite hot sauce
1 T. Worcestershire sauce
½ t. ground cumin
½ t. smoked paprika
½ t. ground pepper
1½ c. coarse fresh breadcrumbs, preferably whole-wheat
½ c. milk
1 LB 90%-lean ground beef or bison
1 LB lean ground pork
2 large eggs, lightly beaten
¾ c.ketchup, divided

Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray. Set aside.

Trim chard leaves from stems; finely chop stems and leaves.

Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add chard stems, garlic and ½ teaspoon salt; cook, stirring, until stems begin to be tender. Add chopped leaves and continue stirring until bright green, about 2 minutes. Add hot sauce to taste, Worcestershire, cumin, paprika and pepper; continue to cook until the greens are completely wilted, 2 to 4 minutes more.

Transfer mixture to a large bowl and let cool slightly, stirring occasionally, about 15 minutes. Meanwhile, combine breadcrumbs and milk in a medium bowl and let stand for about 10 minutes.

Stir together beef (or bison), pork, eggs, ½ cup ketchup, breadcrumb mixture, remaining ½ teaspoon salt, and greens mixture. Gently mix by hand to combine. Form into a large, long loaf, 4 to 6 inches wide, on the prepared baking sheet.

Bake for 30 minutes. Brush top with the remaining ¼ cup ketchup.
Increase oven temperature to 400°F. Continue baking until an instant-read thermometer inserted into the center registers 165°F, 25-35 minutes. Let rest 10 minutes before slicing.

Yield: 8 slices

Recipe adapted from eatingwell.com
Lemon Dill Sauce
Serve this sauce over fish, chicken, pasta, broccoli, or asparagus.

2 T. minced garlic scape
½ c. dry white wine or chicken stock
2 T. lemon juice
3 T. chopped fresh dill
½ t. Dijon mustard
½ c. heavy cream
3 T. unsalted butter, in small cubes
pinch cayenne pepper
½ t. salt
½ t. fresh ground black pepper

Add garlic scapes, wine or chicken stock, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream.

Continue to cook until mixture thickens, whisking constantly. Remove from heat and whisk in butter pieces one at a time. Add cayenne pepper, salt and pepper. Taste and adjust seasonings.

Refrigerate leftovers for up to 3 days.

Yield: ½ cup
Recipe adapted from addapinch.com
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager: farmmanager@turtlecreekgardenscsa.com
Christi Ehler, Newsletter Editor: newsletter@turtlecreekgardenscsa.com