Archive for the 'Garlic' Category

Simple Melon Salsa

Monday, June 29th, 2015

Philippe Waterinckx. Tucson CSA

1/2 melon, peeled and seeded and cut in small cubes

2 cloves garlic, minced

½ red onion, chopped

½ cup cilantro, chopped

½ Jalapeno or Serrano pepper, finely chopped or 1/2 tablespoon chile flakes

Juice of 1 lemon or 2 or 3 limes

Salt

Gently mix all ingredients. Refrigerate for 1 hour before serving.

Tahini Garlic Sauce

Wednesday, April 29th, 2015

Sara Jones, Tucson CSA

This sauce is excellent served with roasted veggies, especially the cauliflower and broccoli from this week’s share or any carrots or beets that are lingering in your veggie drawer.

1/4 cup tahini
1 tablespoon lemon juice
Minced green garlic, to taste
Water or olive oil

Mix the tahini with the lemon juice and garlic. Add a bit of water or olive oil, if needed, to thin sauce to a pourable consistency. Season to taste with salt. Store any leftovers in the refrigerator.

About green garlic

Monday, March 10th, 2014

Green garlic is young garlic that is harvested before the cloves have begun to mature. It is also sometimes called spring garlic and baby garlic. It includes the whole plant: roots, nascent bulb, leaves and stalk, and sometimes a flower stalk also. Green garlic resembles overgrown scallions or green onions, with a deep green stalk and a pale white bulb. Garlic flowers are like exploding fireworks.

When garlic is grown to make the garlic most of us are used to, it is harvested when the lower part of the stalk visible above the ground starts to turn brown.  By then the underground bulb, or head, has been compartmentalized into distinct garlic cloves. It is then cured so that it will last in storage.

In our climate, mature garlic is typically harvested in May-June, whereas green garlic is harvested in February-March, when the stalks are still totally green. The whole green garlic plant, including the leaves, can be used raw or cooked. When cooked, green garlic sweetens, lending a new layer of depth to a dish. To use, trim off root ends and the tough part of the green leaves. Chop or slice the rest and use as you would green onions or garlic, noting that it is stronger than the former but milder than the latter.

Green garlic can be stored under refrigeration up to a week. It will not cure like mature garlic, so make sure not to let it sit for too long.

Summer Squash and Spicy Citrus Pesto Salad

Wednesday, August 31st, 2011

Kumi Rao, Tucson CSA

1 share summer squash (4-5 small squash)
2 loose cups of basil
1 jalapeno lightly chopped
1/3-1/2 cup of chopped walnuts or whole pine nuts
3 cloves of garlic (roughly chopped)
1 teaspoon sea salt and
Black pepper to taste
1/3 cup extra virgin olive oil
Zest of one lemon, juice from half the lemon

Blend basil, jalapeno, garlic, 1/4 cup nuts, 1 teaspoon of salt
and 1/3 cup of olive oil in a food processor or blender until it
becomes a fine paste. Thinly slice the summer squash into
ribbons. Toss summer squash with about 1/2 cup of the pesto
or to taste.

Add lemon zest and juice to the salad. Add remaining nuts
and toss. Check seasonings to taste.

If this makes more pesto than you can use for the squash, it will
easily keep for at least a week in the fridge. Use it on pasta, rice,
or other dishes.

Cold Cucumber Soup 2

Sunday, August 14th, 2011

Hannah Yeakley, Tucson CSA

1 cucumber – If you use an Armenian cucumber you can use the peel. (If the seeds are big, I scoop them out before putting in the blender.)
1 cup chicken broth
1 clove garlic
1/3 cup onion

Blend in blender

Add:
1 cup greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon salt
A little cracked pepper

Blend again. Chill in the fridge before serving. Top with mint or slivered almonds or green onions on top. And enjoy on a hot Tucson day.

Squash Mint Dip

Monday, July 5th, 2010

Sara Jones, Tucson CSA

Here is a really different way to use your summer squash. If
you can, cut the squash into long strips and grill for a smokier
depth. You can also use eggplant instead of squash.

1 large squash, diced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon crushed dry mint
Red pepper flakes, to taste
½ to ¾ cup greek yogurt or labneh
Salt to taste
Chopped walnuts for garnish

In one tablespoon of oil, sauté squash, garlic and 1/2 of mint
over medium heat, stirring occasionally. Cook about 8
minutes, until squash is tender and slightly brown. Let cool.
In a food processor, combine squash mixture with yogurt or
labneh and a pinch of salt, pulse until well blended and mostly
smooth. Adjust salt to taste.

To serve, heat remaining tablespoon of oil over medium high heat.
When sizzling hot (test with a tiny drop of water that should sizzle away
immediately) remove from heat and add remaining mint and
red chile flakes and stir well. Put squash mixture into a
medium size bowl and pour oil mixture over the top. Sprinkle
with chopped walnuts and serve with pita or baguette for
dipping.

Beet and Walnut Dip

Friday, May 7th, 2010

Sara Jones, Tucson CSA

This is a great dip or spread for bread or pita. Top with fresh
herbs and chopped olives, if you like.

1 bunch beets, roasted, peeled and roughly chopped
3 cloves garlic
1 cup walnuts
2 tablespoons olive oil
1/4 cup plain yogurt or sour cream
Salt to taste

Process garlic and walnuts in a food processor or blender until
finely ground. Add beets and olive oil and process until smooth.
In a medium bowl, combine beet mixture with yogurt or sour
cream. Salt to taste. Store in refrigerator covered with a layer of
oil for up to one week.

Spring Tonic Soup

Monday, March 22nd, 2010

Sara Jones, Tucson CSA

The greens in this recipe are great for helping our systems adjust
to the changing season. This brothy soup is light and refreshing,
but you can make it more substantial by adding a can of white
beans, and sour cream or yogurt.

1 large carrot, diced small
1/4 cup white rice
3 cloves garlic or 1 bulb green garlic, minced
1 large handful sorrel, cleaned and roughly chopped
2 large handfuls endive or dandelion greens, cleaned and roughly chopped
3 chard stems, chopped
1 ½ quarts vegetable broth
2 hardboiled eggs, finely chopped, to garnish
Salt and pepper, to taste
Olive oil, to drizzle over individual servings

Bring vegetable broth to a simmer over medium high heat and
add carrots, chard stems, garlic and rice. Cook for about 10
minutes and add endive. Cook an additional 5 minutes, then add
sorrel and continue cooking for 3 more minutes. Add salt and
pepper to taste and serve. Garnish each bowl with a sprinkling
of chopped eggs and a drizzle of olive oil.

Greens Soup

Tuesday, February 23rd, 2010

Rachel Yaseen, Two Spoons

2 tablespoons olive oil
1/2 onion, chopped fine
1 shallot, chopped fine
2-3 cloves garlic
1 tablespoon ginger, grated fine
1 bunch greens (kale, chard, mustard, radish, beet, endive or a
combination)
1 white potato or sweet potato, chopped small (with or without
skin)
1/4 teaspoon cayenne
1/2 teaspoon cumin
3 cups purified water

Saute onion and shallot in olive oil on medium for 10 minutes,
or until translucent. Add garlic and ginger, cook 3 more
minutes. Add remaining ingredients, mix one minute, then add
the water and cook until vegetables are soft. Puree in batches.
Salt to taste.

Radish Potato Salad

Friday, May 8th, 2009

Sara Jones, Tucson CSA

Radishes make a great foil for a creamy potato salad. If you
have the time and inclination, make the basil aioli. If not, you
can stir the basil into a store-bought mayonnaise.

1 pound red potatoes, cooked and roughly chopped
4-5 green onions, chopped
½ bunch radishes, sliced
2 hard boiled eggs, chopped
About ½ cup basil aioli

Stir together all ingredients. For the best flavor, let the salad sit
in the fridge for an hour or so.

Aïoli

Use it with a potato salad or as a dip for steamed artichokes or
raw vegetables. Also makes a good sandwich spread!

1 large egg yolk at room temperature
1 teaspoon Dijon-style mustard
Salt
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil (or half of each)
4 to 6 garlic cloves, finely chopped
Small bunch basil, well chopped

Whisk the egg yolk in a small bowl until light and smooth, then
stir in the mustard, a pinch of salt, and the lemon juice.Whisk in
the oil until the egg and oil thicken. Stir in garlic. Keep covered
and refrigerated.


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