Garlic Scape Campanelle

Scapes, also known as garlic tops, are a delightfully delicious and whimsical looking spring treat. They are often made into pesto, or added to a sauteed dish. Cook with olive oil and cracked pepper to add to an omelet or pickle for bloody marys.

Below is a recipe I cooked up tonight for a quick dinner, total time about 25 minutes.

Garlic Scape Campanelle

Ingredients:
Campanelle pasta or other variety

• 3 strips bacon chopped and cooked
• Half a red bell pepper
• 5-6 garlic scapes chopped into 1/4 pieces (leave a few left whole to garnish)
• small bunch of beet greens chopped
• olive oil

Directions:

1. Boil pasta according to package directions
2. Saute garlic scapes in olive oil about 3 minutes
3. Add chopped bell pepper and cook for 10-15
4. Add chopped greens with a few minutes left and cook till tender
5. Combine mix with bacon and serve over pasta.

Chesterhill Produce Auction

So, why a bit on the Chesterhill Produce Auction in "eat with the season"? Because the CPA is an opportunity to get fresh, seasonal produce, and meet the growers. The following is from our (Rural Action) press release for this year's opening auction. We hope to see you there!


Chesterhill Produce Auction Opening Day

Rural Action Sustainable Agriculture Announces the 2010 opening day celebration of the Chesterhill Produce Auction, Thursday May 20, 2010, festivities begin at 3:00pm, the Auction starts at 4:00pm.

A produce auction is a form of agricultural market where produce is sold at auction in a variety of quantities, to a variety of buyers. Buyers and sellers are issued numbers, a clerk records the transactions, customers pay at the end of the auction, and growers are given weekly checks for what they sell. Produce is brought in by the farmers and laid out on pallets for customers to inspect.

Produce Auctions offer a unique view of the production capabilities of some of our agricultural communities. Chesterhill has now become a destination in South Eastern Ohio for local produce and other farm and craft products. Since its inception in June of 2005, thousands of people from throughout Ohio and West Virginia have come to the Produce Auction for the quality of goods and the camaraderie. The Chesterhill Produce Auction is now owned and operated by Rural Action through community support.

Buyers at the auction include restaurants, grocery stores, road side stands, individuals looking to preserve food and share with neighbors, and since 2007 Ohio University Dining Services. Whether your needs are personal or business related, this is an opportunity to support your friends and neighbors, and get the next freshest thing to harvesting your own. The action is fast paced and exciting, and offers a sense of community as well as an opportunity to purchase high quality farm products. Starting May 20th the Auction will run every Thursday through mid-October, Monday auctions will start on June 7th.

The Auction is located at 8380 Wagoner Road, 43728 , between Route 555 and Route 377, southwest of Chesterhill, Ohio in Morgan County. Auction prices and products are posted weekly on www.ohiofoodshed.org.


For further information contact:

Tom Redfern by phone at 740-767-4938 or by e-mail at tomr@ruralaction.org

Or Bob Fedyski at 740-767-4938 or email bob@ruralaction.org.

Rural Action is a local membership-based nonprofit organization promoting social, economic and environmental justice and working for sustainable communities, economies and environments in Appalachian Ohio.

Stinging Nettle Soup

Courtney Denning posted this link, http://www.flickr.com/photos/crooked_ed/138250251/in/set-72057594074700421/ , for a tasty Nettle Soup. A lot of people are aware of how nutritious and tasty they can be. Stinging nettle has been used for hundreds of years to treat rheumatism (disorders of the muscles and joints), eczema, arthritis, gout, and anemia.

Ingredients:

• 40g (about 1/2 lb.) young nettle heads (stalks removed)
• 1 large leek
• 2 cloves of garlic
• 1 stick of celery
• 2 potatoes
• 750ml ( about 1&1/2 pints) of organic vegetable stock
• 1 Tbl. Olive oil
• sea salt and cracked black pepper (to taste)
• Serve with sour cream and buttered croutons

Directions:

1. In a large pot, put in olive oil over medium-high heat. Add onion. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and stock and bring to a boil. Reduce heat to maintain a low, steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Adjust seasoning.
   
4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
6. Serve hot, garnished with sour cream or yogurt, and croutons.

Servings: 4-6

Grilled Zucchini Rolls with Herbs and Cheese

This is the time of year when we're into grilling. Here's a nice opportunity to do a locally sourced offering (plus lemon juice & olive oil). Hope you enjoy it.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces soft goat's cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
2. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

This recipe makes about 4 servings.

Strawberry Rhubarb Bread Pudding

Been seeing strawberries coming on at the markets, so you might try something different...

Ingredients

• 6 cups stale bread cubes (about 1 lb)
• 1 cup sliced rhubarb
• 2 cups sliced strawberries
• 2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
• 3 tablespoons arrowroot powder or tapioca flour
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
2. Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
3. If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
4. Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.

Makes 8-10 servings.

For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

• 8 cups diced rhubarb
• 1 cup sugar (or a natural sweetener like stevia or agave, adjusted for use)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions

1. Combine rhubarb, sugar (or substitute) and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
2. Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3. Remove from heat and stir in vanilla.

Yield: 8 servings, 1/2 cup each

Rhubarb Vanilla Compote

Been seeing lots of rhubarb lately, and this is a tasty twist on it. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

• 4 cups diced rhubarb
• 1/2 cup sugar (There are also several natural sugar substitutes, such as stevia and agave)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions

1. Combine rhubarb, sugar and cinnamon in a medium saucepan.
2. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3. Remove from heat and stir in vanilla.

Yield: 4 servings, 1/2 cup each