- Thinly sliced cabbage (or mix of Oriental Greens) – 8-10 cups
- Chopped fresh cilantro (it must be fresh) – 1 cup
- Minced chopped jalapeno – 1 or put that on the side for the grown-ups
- Chopped fresh garlic scapes – ½ cup
- Garlic salt – ½ to 1 tsp.
- Vegannaise (vegan mayonaise) – ½ cup, more or less
- Fresh squeezed lime juice from 2-3 limes
Mix all together. Serve it as a side dish to rice and beans, or serve it as a topping for any kind of taco you like. I traditionally use this as a topping for fish tacos. – Ali Smith, Chelsea CSA
Every CSA-er knows garlic scapes, the youthful tender stalks of the plant that are plucked from the ground before the familiar (and much more pungent) bulbs form. News to us: It’s also known as green, spring or new garlic and it is beloved for its sweeter more delicate flavor. David Patterson, the chef of the San Francisco restaurant Coi, devoted a whole column of “the Way We Eat” (NYTimes 05.18.08) to scapes. Here’s one of his recipes.
- 1 3/4 c. minced green garlic
- 1 egg
- 2 tsp. sherry vinegar
- 1 tbsp. plus 1 tsp. red-wine vinegar
- 6 tbps. extra fruity olive oil
- 1/2 c. olive oil
In a small saucepan, bring 1/4 cup water and the green garlic to a gentle simmer, cover and cook until tender, about 5 minutes. Strain the garlic and let cool. In a blender, puree the egg, vinegars and cooled garlic on medium high. With blender running, add the oils in a slow steady stream to emulsify. Season to taste with salt. Use dip for crudités or pita chips. It’s also great with steamed artichokes.
2 tbsp. olive oil
2 Portobello mushrooms, stems removed, cleaned with a soft brush and cut into 1/4-inch slices
12 Chanterelle mushrooms, cleaned with a soft brush
2 tbsp. minced garlic
Salt and freshly ground pepper
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette (recipe follows)
optional garnish: 1/4 c. sage leaves, cut into chiffonade
White Truffle Vinaigrette
2 tbsp. chopped shallots
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
3/4 cup olive oil
1 tbsp. white truffle oil
Salt and freshly ground black pepper
Heat oil in a large pan over high heat until nearly smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1
minute. Divide mizuna and mushrooms among4 individual plates. Drizzle with White Truffle Vinaigrette and sprinkle with sage, if using.
For the vinaigrette, place shallots, vinegar and mustard in a blend and blend until smooth. With the motor running, add olive oil and blend until emulsified. Add truffle oil and then season to taste with salt and pepper. Blend for an additional 2 seconds.