Garlic Scapes

I am always delighted when I learn something new! This week, in my CSA box, I received Garlic scapes. I pulled them out of my box and had no idea what they were. But I soon discovered what a wonderful treat I just received!

Garlic scapes(also known as green garlic) are the immature seed heads and stalks which are trimmed from the growing garlic bulb in June to give the bulb more energy to grow. Hard-neck garlic varieties send up a scape or flower stem, that should be picked before it opens and flowers. Garlic scapes can be used for early tastes of garlic without sacrificing the bulb.

Storage: place scapes in a plastic bag and refrigerate. Garlic scapes can be used in place of garlic .

Taste: milder than the actual bulb and the taste diminishes quicker than the bulb.

So if you have a digestive problem with garlic, but love the flavor try garlic scapes instead.

Check with your farmers market for garlic scapes. Better yet, grow your own!

Rainy Day Blues

Have you had enough of this rain? Let me help lift your spirits by suggesting this delicious Blueberry smoothie. Blueberries are just coming into season now, as well as some southern grown peaches so enjoy them while that are the peak of season.

Rainy Day Blues

1 cup blueberry juice blend or red colored Juicy Juice

1/2 cup frozen non-fat yogurt

1 cup drained canned peaches (or this time of year use fresh! 2 peaches should work nicely)

1 cup fresh blueberies

Pour blueberry juice into the blender and add yogurt, peaches, and blueberries. Blend at high speed until smooth. Enjoy!

Makes 3 servings

Snap Peas

I joined a CSA this year and I can't tell you how excited I am each week to see what comes in our box. There has been lots of lettuce and spinach so far. But last week we received snap peas. I just love that fresh, crisp vegetable.

I planted some snap peas just outside my garage and it has provided me with a pre-dinner snack each night as I walk to the mail box. What fun!

Give this recipe a try. You will enjoy it!

Sugar Snap Peas with toasted sesame Seeds

Makes 5 servings
Ingredients:
· 4 cups sugar snap peas
· 1 tablespoon sesame seeds (toasted in a skillet until golden brown)
· 1 tablespoon sesame oil

Instructions:
1. "De-string" by pulling the remaining step away from the pea
2. Cook the peas in boiling water for no more than three minutes
3. Drain and plunge them into a big bowl of ice water to stop the cooking and prevent the peas from being mushy
4. When cool, drain the peas and mix with the sesame seeds and sesame oil in a bowl

Nutrition Information: 118 calories, 4.5 grams total fat, 15.5 grams carbohydrate, 4.9 gram protein, 4.7 grams fiber, 142 milligrams sodium, 0 milligrams cholesterol

Recipe is modified from the Kaiser Permanente website.

Eggplant-Give it a Try!

Eggplant was a staple of mine growing up.
Some of my fondest memories are of my aunt making pans of eggplant Parmesan. She actually uses a meat slicer to slice the eggplant thus keeping each slice consistent down to the last slice. It's the best I have ever eaten!

You can find eggplant in your market place now through the end of fall (locally grown).

How to pick a good one-

Select ones that are small to medium in size. Larger ones will be seedy and bitter to taste.

The skin should be firm and shiny

Avoid eggplants that have soft spots and brown dimpled skin.

Storage-
Store your eggplant on the counter top or in the refrigerator for 3 days.

Complimentary Flavors-
Eggplants taste fabulous with the following ingredients: olive oil, garlic, ginger, balsamic vinegar, tomatoes, tamari, oregano and thyme.

Give this recipe a try:

Eggplant Dip (Babba Ganoush)

2 medium eggplants, unpeeled
1/4 cup tahini
1 T fresh parsley, chopped
2 cloves of garlic
2 T lemon juice
1 T olive oil
salt and pepper to taste

Instructions-

1. Pierce eggplant in several places with a fork. Roast whole in oven at 400 degrees for 45-60 minutes until fork tender.
2. Cool 20 minutes. Cut in half and scoop out flesh into a food processor.
3. Add remaining ingredients and puree until smooth.
4. Serve with crackers, crusty bread, or raw vegetables.