How To Eat Your BOX! (Week of 6/25/17)

Apricots:

Ripen apricots in a paper bag at room temperature for 2 to 3 days. Unripe apricots can be stored at room temperature up to 5 days. Refrigerate ripe apricots in a sealed container up to one week. (Be sure that they are ripened first, as they will not ripen in the refrigerator.)


Braising Mix:

Braising is a method of cooking where the main ingredient is first seared in hot oil and then simmered in liquid. However, braising mixes do not have to be braised. They can also be sautéed, stir-fried, blanched, steamed or mixed into stews and soups. They can be eaten alone, added to pasta dishes, quiches, rice dishes or burritos, and they can be served with most any other vegetable, especially potatoes. The simplest method of preparing greens is to sauté them in olive oil with a little garlic and serve them with a splash of vinegar.


Garlic Scapes:

You can use Scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use them on top of pizza, in pasta, in salsas, and as a replacement for garlic in most other recipes. There are many things you can do with scapes, but my personal preference is to turn them into garlic scape pesto. It’s a sharper, greener take on traditional basil pesto that can be used to add a fresh garlicky zing to just about anything – Spoon it into soups, spread it on sandwiches, toss with cooked pasta, beat it into scrambled eggs, and (best of all) slather it onto pizza dough before adding on the toppings. It freezes beautifully, too, so it’s easy to make an extra-large batch to tide you over until next spring.


Garlic Scape Pesto

Spread on pizza, add to pasta, use anywhere you would regular pesto – makes a great dip!


Ingredients:

8-9 garlic Scapes, roughly chopped (~1 cup)

1/2 cup grated parmesan cheese

1 Tbs. minced garlic

1 /4 – ½ cup olive oil

Sea salt, to taste

Directions:

  1. Combine the garlic Scapes and parmesan in the bowl of a food processor. Pulse until the Scapes are finely chopped.
  2. Pour in 1/4 cup of the olive oil, and continue processing until the mixture is smooth, adding more oil 2 tablespoon at a time if needed to get the proper consistency. Add salt to taste and blend in. Refrigerate until ready to use.
  3. You can also make pesto cubes by spooning the pesto into a clean ice cube tray. Place the tray in the freezer for 2-3 hours or until the cubes are frozen solid, then pop them out of the tray and into a zip-top bag. Return to freezer, to be used as needed anytime over the next 6-12 months.

Recipe adapted from crumbblog.com