2 stalks green garlic, minced
3 Tbsp butter
Melt the butter in a small saucepan. Add the minced green garlic and let it cook briefly in the butter, then remove from heat.
Showing posts with label green garlic. Show all posts
Showing posts with label green garlic. Show all posts
Saturday, May 28, 2016
Spring Garlic Butter
Spring garlic, aka green garlic, is what you get when you harvest garlic plants early, before the cloves and bulbs form. It's milder than its mature cousin, and tender enough to use a good portion of the stalk. Some people even use the leaves. Here I've used it for a spring version of classic garlic butter. Super simple, dangerously delicious, excellent over asparagus (or mixed grilled veggies, or steak, or...) Use melted, or let the butter firm up again and use it solid.
2 stalks green garlic, minced
3 Tbsp butter
Melt the butter in a small saucepan. Add the minced green garlic and let it cook briefly in the butter, then remove from heat.
2 stalks green garlic, minced
3 Tbsp butter
Melt the butter in a small saucepan. Add the minced green garlic and let it cook briefly in the butter, then remove from heat.
Garlic Roasted Asparagus and Shiitakes
Save this for when it cools down enough to run the oven for a few minutes. Or try it on the grill in a grill basket.
1 - 1 1/2 lbs asparagus, in 2-inch lengths
1/2 lb shiitakes, stemmed and halved if large
6-8 cloves garlic or 1-2 stalks green spring garlic, minced
Olive oil
Salt and pepper to taste
Preheat the oven to 425 degrees.
Toss asparagus, shiitakes, and garlic in a mixing bowl with a drizzle of olive oil.Add a sprinkle of salt and pepper. Spread out in a single layer on a baking pan. Bake for 8-10 minutes, or until veggies are done the way you like them.
Serves about 4.
1 - 1 1/2 lbs asparagus, in 2-inch lengths
1/2 lb shiitakes, stemmed and halved if large
6-8 cloves garlic or 1-2 stalks green spring garlic, minced
Olive oil
Salt and pepper to taste
Preheat the oven to 425 degrees.
Toss asparagus, shiitakes, and garlic in a mixing bowl with a drizzle of olive oil.Add a sprinkle of salt and pepper. Spread out in a single layer on a baking pan. Bake for 8-10 minutes, or until veggies are done the way you like them.
Serves about 4.
Tuesday, June 2, 2015
Asparagus Pizza with Salami and Feta
1 14-inch pizza crust
Olive oil
1/2 cup tomato sauce
1/4 lb asparagus, slice in 1/8-1/4-inch rounds
2 stalks green garlic, thinly sliced (including greens)
2 ounces diced salami
2 ounces crumbled feta
2 ounces shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the tomato sauce over the crust. Distribute the asparagus, green garlic, salami, and feta over the crust, then top with mozzarella.
Bake for 15-18 minutes, until crust is done and cheese begins to brown.
Serves 3-4.
Wednesday, May 27, 2015
Noodles with Spinach Peanut Sauce
This is a great dish for hot weather. I have made peanut noodles before, but I wanted to try the idea of getting some vegetables worked right into the sauce, and this worked really well. Plus my kids loved it. You can dress it up by adding tofu, meat, and raw vegetables if you like - later in the summer I'll be adding snap peas, carrots, and eventually red peppers.
1/2 lb spinach, stemmed and washed
2 stalks green garlic (or substitute scapes or garlic cloves)
2-3 Tbsp ginger root, coarsely chopped or grated
1/4 cup soy sauce
1/4 cup canola or peanut oil
2 Tbsp rice vinegar
1/2 cup natural peanut butter
1 Tbsp honey or brown sugar
Salt to taste
1 lb linguine or other noodles
Lightly steam the spinach, then immerse it in a bowl of cold water to cool it off.
Combine the spinach with the green garlic, soy sauce, oil, vinegar, peanut butter, and honey or brown sugar in the blender and blend until smooth. Taste and adjust seasonings as needed. Set aside (chill if you like).
Cook the noodles in a large pot of salted boiling water. Drain when done, then rinse with cold water until thoroughly cooled. Drain again.
Combine the noodles with the sauce in a large bowl. Serve cold or room temperature.
Serves 4-6.
1/2 lb spinach, stemmed and washed
2 stalks green garlic (or substitute scapes or garlic cloves)
2-3 Tbsp ginger root, coarsely chopped or grated
1/4 cup soy sauce
1/4 cup canola or peanut oil
2 Tbsp rice vinegar
1/2 cup natural peanut butter
1 Tbsp honey or brown sugar
Salt to taste
1 lb linguine or other noodles
Lightly steam the spinach, then immerse it in a bowl of cold water to cool it off.
Combine the spinach with the green garlic, soy sauce, oil, vinegar, peanut butter, and honey or brown sugar in the blender and blend until smooth. Taste and adjust seasonings as needed. Set aside (chill if you like).
Cook the noodles in a large pot of salted boiling water. Drain when done, then rinse with cold water until thoroughly cooled. Drain again.
Combine the noodles with the sauce in a large bowl. Serve cold or room temperature.
Serves 4-6.
Chimichurri Sauce
This is a classic Argentine sauce, often served with steak - but it's great with grilled ham or chicken, too. And it was very satisfying to make with parsley and oregano from my garden. Later in the season, substitute scapes and eventually garlic cloves for the green garlic. You can mix it up a little with the recipe, too - parsley is a must, but you can try thyme instead of oregano, white wine vinegar or lemon juice instead of the red vinegar, etc.
1/4 cup oregano leaves, loosely packed
1 1/2 cups parsley leaves, loosely packed
2 stalks green garlic (including greens), coarsely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Red pepper flakes to taste
Salt and pepper to taste
Combine all ingredients in the blender and blend until fairly smooth. Serve immediately, or keep for several days in the refrigerator.
Makes a little over 1 cup, enough to provide plentiful sauce for meat serving 6-8.
1/4 cup oregano leaves, loosely packed
1 1/2 cups parsley leaves, loosely packed
2 stalks green garlic (including greens), coarsely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Red pepper flakes to taste
Salt and pepper to taste
Combine all ingredients in the blender and blend until fairly smooth. Serve immediately, or keep for several days in the refrigerator.
Makes a little over 1 cup, enough to provide plentiful sauce for meat serving 6-8.
Sunday, June 8, 2014
Garlic and Chard Frittata
This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.
Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan
Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.
Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.
Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.
Serves about 4.
Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan
Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.
Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.
Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.
Serves about 4.
Tuesday, June 7, 2011
Gingery Late Spring Stir-Fry with Scapes, Scallions, and Greens
If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.
Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.
2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)
Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).
Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.
Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.
Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.
Serve hot, over rice. If desired, add hot sauce at the table.
Serves 4-6.
Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.
2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)
Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).
Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.
Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.
Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.
Serve hot, over rice. If desired, add hot sauce at the table.
Serves 4-6.
Sunday, June 5, 2011
Green Garlic and Barley Pilaf
This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.
1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)
Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.
While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.
When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.
Serves 4-6.
1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)
Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.
While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.
When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.
Serves 4-6.
Thursday, May 26, 2011
Creamy Asparagus Morel Sauce
Last weekend at the farmers market, Paul Lagreze had some morel mushrooms, which I have heard about but never had before. They were pricy by the pound, but they're light and, as a true wild mushroom, they are not that often seen by those of us who don't know where to find them ourselves. As I was buying them, someone asked Paul how to cook them, and he suggested sauteing in butter then making a cream sauce. Here's my take on that recommendation. Mushrooms and asparagus go together like they were made for each other. If you don't have green garlic, substitute ramps or shallots or a clove or two of mature garlic. And if you don't have morels, feel free to substitute any other flavorful mushrooms you can find.
Serve this over pasta or polenta or, if you like, over broiled chicken.
3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 stalk green garlic, minced
1/4 lb morels, diced
1 1/2 lbs asparagus, tough ends snapped off, sliced in rounds
Salt and pepper to taste
3 Tbsp all purpose flour
1 1/2 cups milk (ideally whole)
Melt 1 Tbsp of butter in a large skillet. When it foams, add the garlic and saute for about a minute. Add the morels and saute for another 1-2 minutes, then add the asparagus. Saute for another 3-4 minutes, or until the asparagus is bright green and tender but not too soft. Add salt and pepper to taste. Remove from heat and set aside.
In a large saucepan, melt the remaining 2 Tbsp of butter. Whisk in the flour, stirring constantly as it forms a paste and turns light brown in color. Slowly whisk in the milk, making sure to eliminate any lumps. Heat the milk until it just barely begins to simmer, then reduce the heat to low and cook, stirring frequently, until it thickens enough to coat the back of a spoon (5-10 minutes). Turn off the heat and stir in the vegetables.
Makes enough to serve 4-6 over pasta or polenta.
Variations:
1. Keep the asparagus in whole stalks and steam in separately until tender-crisp. Serve the sauce over the asparagus.
2. Instead of making a roux-based white sauce with milk, just stir cream into the vegetables.
Serve this over pasta or polenta or, if you like, over broiled chicken.
3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 stalk green garlic, minced
1/4 lb morels, diced
1 1/2 lbs asparagus, tough ends snapped off, sliced in rounds
Salt and pepper to taste
3 Tbsp all purpose flour
1 1/2 cups milk (ideally whole)
Melt 1 Tbsp of butter in a large skillet. When it foams, add the garlic and saute for about a minute. Add the morels and saute for another 1-2 minutes, then add the asparagus. Saute for another 3-4 minutes, or until the asparagus is bright green and tender but not too soft. Add salt and pepper to taste. Remove from heat and set aside.
In a large saucepan, melt the remaining 2 Tbsp of butter. Whisk in the flour, stirring constantly as it forms a paste and turns light brown in color. Slowly whisk in the milk, making sure to eliminate any lumps. Heat the milk until it just barely begins to simmer, then reduce the heat to low and cook, stirring frequently, until it thickens enough to coat the back of a spoon (5-10 minutes). Turn off the heat and stir in the vegetables.
Makes enough to serve 4-6 over pasta or polenta.
Variations:
1. Keep the asparagus in whole stalks and steam in separately until tender-crisp. Serve the sauce over the asparagus.
2. Instead of making a roux-based white sauce with milk, just stir cream into the vegetables.
Saturday, May 29, 2010
Grilled Asparagus with Green Garlic and Rosemary
It is way too early in the year to have had so many too-hot-to-cook-indoors days already. But here we are, getting a lot of use out of the grill.
Green garlic (tender young garlic that has not yet formed bulbs; you can eat the whole stalk) is in season along with asparagus, and a few weeks ago I finally replaced the rosemary plant that I killed over the winter.
1 stalk green garlic, minced (about 3-4 Tbsp)
1 - 1 1/2 tsp minced fresh rosemary
3 Tbsp olive oil
Salt and pepper
1 lb asparagus, tough ends snapped off
Combine the green garlic, rosemary, olive oil, and salt and pepper in a bowl. Spread generously over the asparagus stalks.
Grill the asparagus over medium-high heat for 8-10 minutes, until tender.
Serves about 4.
Green garlic (tender young garlic that has not yet formed bulbs; you can eat the whole stalk) is in season along with asparagus, and a few weeks ago I finally replaced the rosemary plant that I killed over the winter.
1 stalk green garlic, minced (about 3-4 Tbsp)
1 - 1 1/2 tsp minced fresh rosemary
3 Tbsp olive oil
Salt and pepper
1 lb asparagus, tough ends snapped off
Combine the green garlic, rosemary, olive oil, and salt and pepper in a bowl. Spread generously over the asparagus stalks.
Grill the asparagus over medium-high heat for 8-10 minutes, until tender.
Serves about 4.
Monday, May 24, 2010
Stir-Fried Bok Choy with Red Peppers and Steak
Leftover steak makes really good stir-fries, especially if already seasoned with an Asian theme. I harvested a bunch of bok choy from my garden that was already going to seed in the hot weather, and added a couple red peppers from the freezer (still using those up!) along with scallions and spring garlic from the farmers market. Serve this over rice.
If you don't have leftover steak, you can either quickly grill one or slice the meat then and stir fry it, then set aside while you cook the rest of the ingredients.
Canola oil
3-4 stalks green garlic, finely chopped
2 red peppers, chopped (frozen is fine)
1/2 lb bok choy
2 cups chopped scallions
3/4 lb thinly sliced cooked steak
1 Tbsp corn starch
1/4 cup soy sauce
1 1/2 Tbsp hoisin sauce
Chili paste to taste (optional)
Heat the oil in a wok or very large skillet. Add the garlic and peppers and stir-fry over high heat for 2 minutes or so. Add the bok choy (in batches if necessary) and scallions and stir-fry until the bok choy is wilted.
While you do this, stir together the corn start, soy sauce, and hoisin sauce. Add this along with the steak and cook, stirring, just until the sauce thickens. Stir in chili paste to taste, if using. Remove from heat and serve.
Serves 4-6.
If you don't have leftover steak, you can either quickly grill one or slice the meat then and stir fry it, then set aside while you cook the rest of the ingredients.
Canola oil
3-4 stalks green garlic, finely chopped
2 red peppers, chopped (frozen is fine)
1/2 lb bok choy
2 cups chopped scallions
3/4 lb thinly sliced cooked steak
1 Tbsp corn starch
1/4 cup soy sauce
1 1/2 Tbsp hoisin sauce
Chili paste to taste (optional)
Heat the oil in a wok or very large skillet. Add the garlic and peppers and stir-fry over high heat for 2 minutes or so. Add the bok choy (in batches if necessary) and scallions and stir-fry until the bok choy is wilted.
While you do this, stir together the corn start, soy sauce, and hoisin sauce. Add this along with the steak and cook, stirring, just until the sauce thickens. Stir in chili paste to taste, if using. Remove from heat and serve.
Serves 4-6.
Monday, June 8, 2009
Green Garlic Pesto
Green garlic makes a lovely pesto with a nice garlic flavor that is not at all overpowering. You can use the entire plant once you cut the roots off. This recipe makes enough to have some now and put some in the freezer for later. I used pecorino and pine nuts, but you could also substitute Parmesan and walnuts if you like. You could also make this with scapes, which are coming in now.
8-10 slender stalks green garlic, including leaves (roots removed)
1/2 - 1/3 cub extra virgin olive oil
1/2 - 3/4 cup pine nuts
1/4 lb pecorino, chopped
2 tsp lemon juice
Salt and pepper to taste
Combine all ingredients in a food processor; taste and adjust as needed for flavor and texture. This makes a fairly thick paste. You can thin it with a little water when you are ready to use--if serving on pasta, use a little of the pasta water.
Makes about 2 cups. Use 1 cup for 1 lb of pasta. To freeze, place 1/2 cup or 1 cup quantity in a quart-size freezer bag, squeeze all the air out, and smooth out the pesto so it's nice and flat. You can thaw it quickly in a bowl of warm water.
8-10 slender stalks green garlic, including leaves (roots removed)
1/2 - 1/3 cub extra virgin olive oil
1/2 - 3/4 cup pine nuts
1/4 lb pecorino, chopped
2 tsp lemon juice
Salt and pepper to taste
Combine all ingredients in a food processor; taste and adjust as needed for flavor and texture. This makes a fairly thick paste. You can thin it with a little water when you are ready to use--if serving on pasta, use a little of the pasta water.
Makes about 2 cups. Use 1 cup for 1 lb of pasta. To freeze, place 1/2 cup or 1 cup quantity in a quart-size freezer bag, squeeze all the air out, and smooth out the pesto so it's nice and flat. You can thaw it quickly in a bowl of warm water.
Thursday, June 4, 2009
Late Spring Crops
As we get further into the summer, the number and variety of foods in season locally will explode, but for now we are still waiting and watching eagerly as each new one appears. Or at least I am!
Spring starts out with greens grown in hoophouses, asparagus, rhubarb, some herbs, and maybe some leeks that were either overwintered or grown in a hoophouse. But now that we are getting further along into the season, we are seeing green garlic, radishes, bunching onions and spring onions and a shift to greens grown in the field, while the asparagus, rhubarb, and herbs continue.
Now, at the beginning of June, we're at a tipping point. The really good stuff, the crops that feel like treats, are just about to start coming in. I have been harvesting my earliest snap peas in the garden and I expect to start seeing peas--snap, snow, and shelling--in the farmers market quite soon. The garlic in my garden has also just started forming scapes (stalks with would-be flowers), which are delicious. Growers cut them off to encourage the plants to form larger bulbs, so we'll be seeing scapes in the farmers market soon, too. And, of course, STRAWBERRIES! If we're lucky here in Greenfield, some of the vendors from further south in the valley might have early strawberries this weekend. Otherwise, we'll need to wait just a little longer. I am personally looking forward to picking some, maybe at Uppingil Farm in Gill, so I can stash them away in the freezer as well as enjoying them now.
The folks at the farmers market are always a bit ahead of my garden, it seems--some because they are further south and some because they are growing in hoophouses. So it probably won't be too many more weeks before we start to see other things like baby carrots, more summer leeks, more herbs, and maybe early fennel. As I wait for each new item to make its appearance, I feel like a kid waiting for Christmas--right down to imagining all the wonderful things I'm going to do with the anticipated treats.
Spring starts out with greens grown in hoophouses, asparagus, rhubarb, some herbs, and maybe some leeks that were either overwintered or grown in a hoophouse. But now that we are getting further along into the season, we are seeing green garlic, radishes, bunching onions and spring onions and a shift to greens grown in the field, while the asparagus, rhubarb, and herbs continue.
Now, at the beginning of June, we're at a tipping point. The really good stuff, the crops that feel like treats, are just about to start coming in. I have been harvesting my earliest snap peas in the garden and I expect to start seeing peas--snap, snow, and shelling--in the farmers market quite soon. The garlic in my garden has also just started forming scapes (stalks with would-be flowers), which are delicious. Growers cut them off to encourage the plants to form larger bulbs, so we'll be seeing scapes in the farmers market soon, too. And, of course, STRAWBERRIES! If we're lucky here in Greenfield, some of the vendors from further south in the valley might have early strawberries this weekend. Otherwise, we'll need to wait just a little longer. I am personally looking forward to picking some, maybe at Uppingil Farm in Gill, so I can stash them away in the freezer as well as enjoying them now.
The folks at the farmers market are always a bit ahead of my garden, it seems--some because they are further south and some because they are growing in hoophouses. So it probably won't be too many more weeks before we start to see other things like baby carrots, more summer leeks, more herbs, and maybe early fennel. As I wait for each new item to make its appearance, I feel like a kid waiting for Christmas--right down to imagining all the wonderful things I'm going to do with the anticipated treats.
Wednesday, June 3, 2009
Pizza with Ricotta, Green Garlic, and Basil
I bought a big bunch of green garlic from The Cook's Garden at the farmers market this past weekend--yum! Green garlic, also called spring garlic, is a treat available at this time of year. Unlike mature garlic, you can eat the whole plant, and the flavor is milder than the garlic you normally think of. I combined it on this pizza with the rest of the ricotta I made and the remains of my basil thinnings. If you don't have access to basil yet, I think it would also be tasty with other fresh herbs that are in full swing now, like oregano or sage. You could also add some thinly sliced asparagus to this.
The ricotta I made ended up drier and more crumbly than the ricotta you generally get at the store. If you use softer ricotta, just dot the pizza with globs of it.
1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 cup ricotta
1 cup sliced green garlic (in rounds, like you might do with scallions)
1 cup fresh basil leaves
2 oz. shredded mozzarella (optional)
Preheat oven to 450 degrees.
Paint the pizza crust lightly with olive oil. Spread the tomato sauce over it. Top with ricotta, green garlic, and basil. Sprinkle the mozzarella over everything (you're going for sparse coverage).
Bake for about 15 minutes, until crust is done and cheese begins to brown.
Serves 3-4.
The ricotta I made ended up drier and more crumbly than the ricotta you generally get at the store. If you use softer ricotta, just dot the pizza with globs of it.
1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 cup ricotta
1 cup sliced green garlic (in rounds, like you might do with scallions)
1 cup fresh basil leaves
2 oz. shredded mozzarella (optional)
Preheat oven to 450 degrees.
Paint the pizza crust lightly with olive oil. Spread the tomato sauce over it. Top with ricotta, green garlic, and basil. Sprinkle the mozzarella over everything (you're going for sparse coverage).
Bake for about 15 minutes, until crust is done and cheese begins to brown.
Serves 3-4.
Subscribe to:
Posts (Atom)
Posts
