Notes from Nikki-Curried Spinach and Garlic Scapes

Photo by Kiah Graham

You kow the haverst season has officially begun when Nikki offers up her amazing recipes.  Enjoy!

Spinach, Cauliflower, and Coconut Curry

I am so pleased to be sitting down to type my first recipe of the season! This may seem like an odd thing to be cooking during a heat wave, but, truth be told, I turned on the air conditioning. I know, I totally caved. All this heat and humidity and it's still May! I just couldn't do it. Plus I had spinach and garlic scapes from Inverbrook in the fridge, along with a head of cauliflower that desperately needed to be used or it was headed to the compost pile. Add to those a flourishing cilantro plant that was trying to bolt (why can't I grow cilantro?!), and the rest is history. It had to be done. A lovely curry over rice. I hope you enjoy it as much as we did. You can always wait for a cooler day to make it. :-)

Ingredients

4-6 T cold-pressed, organic coconut oil
1 large yellow onion, chopped
2-3 garlic scapes, chopped (or 3-4 cloves of garlic minced)
2-3 T of your favorite curry powder
sea salt
1 bag of Inverbrook spinach, washed, stemmed and torn into appropriately-sized pieces (however you like it [you can also substitute a bunch of kale or chard])
1 head of cauliflower, cored and broken or chopped into small florets (bite-szed)
2 lbs boneless, skinless chicken thighs (optional)
1 can chickpeas, drained and rinsed (use 2-3 cans if you're omitting the chicken)
1 can coconut milk (not light)
1 28 oz can chopped tomatoes
Generous handful of chopped cilantro leaves

Steamed basmati rice

1. Saute the onions and garlic scapes in 2-3 T coconut oil over medium heat until the onions are translucent.
2. Add the curry powder and stir to combine.
3. Throw in sea salt to fit your liking.
4. Add the tomatoes and coconut milk and bring to a simmer.
5. If you are using the chicken, brown it on both sides in 2-3 T coconut oil in separate pan over medium high heat. Once it is finished browning, place it in the pan with the simmering tomatoes and coconut milk.
6. Add the cauliflower to the simmering tomatoes and coconut milk and simmer until the cauliflower is soft and the chicken is cooked through.
7. Add the spinach to the mix, stirring until wilted.
8. Add in the chickpeas.
9. Turn off the heat and add the cilantro.
10. Taste and adjust the seasoning.
11. Serve atop a bed of steamy basmati rice.

Notes from Nikki-Garlic Scape Cilantro Hummus

Garlic Scape Cilantro Hummus
I don't know about you, but I love hummus. It's practically a staple in our house. My kids especially like it, and I can feel good about the fact that they're filling their bodies with good fat, protein, and fiber. Plus, they eat gobs of vegetables as they dip them into that delectable bowl of creamy goodness. I hope you enjoy this twist on an all-time favorite as much as we did. (Incidentally, I don't put sesame tahini in my hummus. I simply don't care for it. I prefer a creamier hummus with more olive oil. If you feel the need though, go ahead and add it in to your liking.)

Ingredients

2 cans garbanzo beans, drained (leave a little bean "juice" behind)
1/4 C + good quality extra virgin olive oil (plus more for drizzling)
2 garlic scapes, trimmed and chopped
Juice of 1 lemon (or less, I happen to love lemon juice and never skimp ;-))
Handful of fresh chopped cilantro
Sea salt to taste
Fresh ground pepper to taste
Smoked paprika for topping (optional)
Smoked finishing salt (optional)

1. Combine the beans, olive oil, sea salt, pepper, garlic scapes, cilantro, and lemon juice in a food processor and process until smooth and creamy. Add in more olive oil if needed to thin (or use water). Taste and adjust to your liking.
2. Turn the hummus out into a serving bowl, drizzle with olive oil, and top with some smoked paprika and smoked finishing salt.
3. Throw on part of a garlic scape as a garnish if desired, and serve with cut up vegetables, pita bread, corn chips, or whatever your heart desires.

Enjoy!

Serves 8-10

Notes From Nikki-some great ideas for all those greens

I thought I would start off this week's "Notes From Nikki" (which she actually sent to me last week) with a photo of Nikki (middle), her youngest daughter (Nikki has four beautiful children), and her foodie friend Heidi Swanson author of Super Natural Cooking (the picture is from Heidi's blog). I cannot tell you how blessed I feel to have Nikki's amazing recipes, the resource of her friend Heidi's blog, and the fantastic photos taking by her oldest daughter Azia. Enjoy Nikki's cooking ideas.

p.s. if you are all out of spinach, I am sure you could substitute the perpetual spinach or chard

Spinach Curry

This must be a great year for spinach! There seems to be loads of it everywhere I go. Yum!
Below is a recipe for a spinach curry that my family really enjoyed. I hope you do too. Unfortunately, Azia accidentally deleted the photo she took of her plate. :-( I'm sure you can envision it though. Think deep, dark, earthy green. Gorgeous~

Ingredients
A glug of olive oil
3 garlic scapes, minced (garlic cloves are fine too)
1 large leek (white part only), thinly sliced (a chopped onion would be fine here too, I just needed to use up a leek I had in the fridge)
1 Tbl fresh ginger, peeled and minced
I 28 oz. can chopped tomatoes (with juice)
1/2 -1 Tbl garam masala (I happen to LOVE this spice blend, so I went for closer to 1 Tbl (perhaps more). I would suggest starting with 1/2 Tbl and adjusting from there. You could also substitute your favorite curry powder for the garam masala and leave out the turmeric, or use less garam masala (1/2-1 tsp) and add in a tsp or two of cumin and coriander to lessen the clove, cinnamon, and cardamon flavor.)
1 tsp turmeric
1 15 oz. can coconut milk (NOT the light version)
2 1/2 - 3 lbs boneless skinless chicken cut into bite-sized chunks (swap out chicken for chickpeas or paneer (Indian cheese) for a vegan or vegetarian version of this dish)
2 bags Inverbrook Spinach (about 1- 1 1/2 lbs), finely chopped (I used the food processor to save myself the trouble)
Sea salt to taste
Fresh ground pepper to taste

About 6 C cooked brown rice (I love Trader Joe's frozen brown rice, in a pinch. I just empty all three bags that are in the one box into a glass bowl with a lid and nuke it in the microwave for about 7-8 minutes, stirring in between.)

I dollop of sour cream, plain whole milk yogurt, or creme fraiche to top each serving (optional, although, this is one of my favorite aspects of the dish)
Cilantro sprigs as garnish

Instructions
Saute the garlic scapes, leek, and ginger in olive oil over medium heat until fragrant and softened a bit.
Add in the tomatoes, garam masala, and turmeric (or whatever combination of spices you come up with), stirring to combine everything.
Allow this mixture to simmer for a few minutes so the flavors can meld.
Add in the coconut milk and stir to combine. Allow to simmer for a few more minutes.
Add in the chicken and spinach and simmer until the chicken is cooked through and the spinach is deep, dark, and earthy green, about 20 minutes.
Add in sea salt and pepper to taste (garam masala generally has black pepper in it, so you may want to go easy at first and then adjust accordingly).

Serve over brown rice, topped with a dollop of sour cream, plain yogurt, or creme fraiche, and a sprig or two of cilantro.

Serves 6-8


Orange Sesame Salad

Greens, Greens, Greens! My body is loving all this roughage!
Below is another salad recipe that my kids, in particular, really enjoyed.
I hope you'll give it a try too.

Ingredients

3 Tbl olive oil
2 Tbl toasted sesame oil
2-3 Tbl rice vinegar (unseasoned)
1-2 Tbl honey (agave works nicely too)
1 tsp fresh peeled, minced ginger
1-2 Tbl tamari or shoyu

1 bag Inverbrook lettuce mix or spicy greens mix (or a combination of both), washed, spun dry, and torn into manageable pieces
Orange segments from 2-3 oranges, cut into bite-sized pieces
1 Tbl toasted sesame seeds
Avocado chunks (optional)
Chives or scallions, snipped into little pieces with kitchen shears, to taste (optional... I recommend adding these only if you're NOT using the spicy greens)
A handful of chopped cilantro leaves (again, I recommend using this WITHOUT the spicy greens)

Give the olive oil, toasted sesame oil, rice vinegar, honey, ginger, and tamari a whirl in the food processor, or whisk together by hand, until well combined. Taste and adjust.

Toss the greens with the oranges, sesame seeds, avocado (if using), chives (if using), and cilantro (if using).

Drizzle with as much of the dressing as you like, toss gently one more time, and serve.

Enjoy!

Incidentally, the dressing for this salad goes beautifully with Claire's Asian turnips and radishes too. Also, the 2nd photo is simply a plate of spicy salad greens drizzled with the aforementioned dressing, sprinkled with sesame seeds, and topped with a fried egg. Lunch!

Notes from Nikki--Arugula and Garlic Scape Recipes

From CSA Memeber Nikki Graham:

Black Bean Arugula Salad

Another use for arugula. Yay! The inspiration for this yummy salad came, once again, from Heidi Swanson (101cookbooks.com). I changed things up quite a bit. Her original recipe can be found here: http://www.101cookbooks.com/archives/giant-black-bean-salad-recipe.html
I served this with grilled pork chops, although, on it's own, it certainly could serve as a hearty, summertime meal.
I used canned black beans. Dried, cooked beans would have been better (the giant variety, as Heidi calls for, would have been amazing). I was in a crunch for time, as I often am. Nonetheless, my family loved it, even the three-year-old.
I hope you enjoy it too.

Ingredients

Dressing
Juice of 3 small limes (or to taste)
3-4 TBLs good quality, extra virgin olive oil (or to taste)
2-3 TBL agave (or to taste)
1 jalapeno pepper, seeded and de-ribbed (throw in a few seeds if you want more heat)
Sea salt to taste
Fresh ground pepper to taste (optional... I like the flavor, even with the jalapeno, not everyone feels the need)

Salad
3 cans black beans, rinsed and drained
2 handfuls toasted pepitas (I always toast mine in a fry skillet over medium heat, shaking the pan once in while, until they start to pop and brown a bit)
Small bag of Inverbrook arugula (or a generous handful per serving), washed and spun dry, tough stems removed
Grated Manchego cheese (Altogether I used about 1/2 of a cup. Use as much as you desire. Crumbled queso fresco or feta would also work)
1/2 lb. grape or cherry tomatoes, halved

Puree the ingredients for the dressing in a food processor until well combined.
Toss a bit of the dressing with the arugula.
Toss the rest of the dressing with the black beans.
Place a generous handful of arugula on each plate and top with a heaping serving-size spoonful of beans.
Top the beans with some of the cheese, pepitas, and tomatoes.

Enjoy!

Serves 6

Radish Salad with Creamy, Tarragon, Garlic Scape Dressing

As it turns out, no one, except me, likes radishes in my family. As a result, by the end of radish season, I am radished out! Below is a recipe for a radish salad with a creamy, tarragon and garlic scape dressing to help you put your radishes to good use. Beautiful little gems, those radishes. The dressing keeps nicely in the fridge for at least a few days. I hope you enjoy it as much as I have.

Ingredients

Dressing
1 Inverbrook garlic scape
12-15 sprigs of tarragon, leaves only
1/4-1/3 C Highland Farms, plain yogurt (or other plain, whole milk yogurt of your choosing, although I highly recommend Martha's amazing yogurt :-))
Sea salt to taste
Fresh ground pepper to taste

Salad
Sliced radishes
Inverbrook lettuce mix, washed and spun dry, large pieces torn into bite sized pieces
Toasted sunflower seeds

Instructions
Process the garlic scape, tarragon, yogurt, sea salt, and pepper in a food processor until well combined. Set aside.

Assemble each plate with a generous handful of lettuce. Top the lettuce with the radishes and toasted sunflower seeds and drizzle with the dressing.

Serve and enjoy!

More Recipes--Kale and Scapes

I thought you might appreciate a few more cooking suggestions for your share.

Kale--First off kale is actually best in the fall when it can go through a few light frosts, which brings out its sweetness and tempers its bitterness. That being said, the kale and its slight bitterness pairs nicely with onions, white beans, and balsamic vinegar--and like most members of the brassica family (broccoli, turnips, most asian greens,...) it is packed with vitamins. Click here for braised kale and pancetta recipe.

Garlic Scapes-Known as "stems", "scapes", "spears", or "tops", these tender green "flowers" are the seedpod that forms on hard neck garlic plants in June. This delicious stalk has a taste that is milder than the garlic cloves, and has a broad spectrum of uses from soups to salads to garnishes. Garlic scapes are an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of it's subtle garlic flavor, tender-crisp texture, and nutraceutical potency.
When the scapes are newly-budded and still in full curl, they are tender and provide a delightfully subtle garlic flavor. Cut them when they curl between 1/2 and 3/4 turn. After the scapes have straightened and the flower top is maturing, they will be tough.
Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh cut is always the best. Remove all of the stalk tip above the pod [umbel] before cooking.
Here are general cooking tips: Don’t overcook, they tend to get tough. Try starting simple, to learn how much cooking is enough and how much is too much, by sautéing the scapes in a little olive oil at medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and delightfully tasty. Garlic spears can almost be used like asparagus. They are very well suited for stir-fries.

Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
½ lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Wrap cubes individually with plastic wrap, place in a freezer bag and return to freezer. Use all year for making bruschetta, with pasta or pizza.
ALSO, garlic bread: 2 or 3 cubes thawed works great as a substitution for the oil component of bread.

Scape Sauté
1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.

Roasted Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom. Serve as a side or main dish. Tastes like roasted garlic but creamier.


Fried Scapes
Cut scapes to green bean size and sauté them in butter and salt for 6 to 8 minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar. They are good and amazingly simple.


Pickled scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
1 tbsp curry powder in each quart jar (if desired)
other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor. Makes 3 quarts

Other ideas
Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables. Add raw to salads. Combine with mayonnaise to add zip to sandwiches.