Hi there everybody!
I’m very happy to finally be posting the news that we had our first harvest today. For those of you getting a full or half share, or the Week A quarter shares, your bins this week contained spinach, beet greens, garlic scapes, summer savoury, chives, oregano and either broccoli or lettuce.
Since there are only going to be a couple of weeks of garlic scapes, I thought I’d focus on those for a recipe this week. Everything else can go in a salad (or if the mood strikes you you could sautee the greens & use them as a bed for a meat dish or in a stir fry), but garlic scapes are special. I found a recipe for garlic scape carbonara at Sarah’s Cucina Bella along with a write-up about garlic scapes that really helps to get across just how awesome these little sprigs of Springtime really are.
Garlic Scape Carbonara
This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).
1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).
While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes.
When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).
Hope you enjoy your veggies this week! We’re looking forward to hearing how things tasted, and we’re also looking forward to seeing what comes out of the garden next week. Stay tuned!
Posted in Uncategorized by Katie with 1 comment.