Recipes for The Farm at Miller’s Crossing, Week3 – 2010

Carol Hargis, The Market Fresh Chef

 

Garlic Scape Carbonara   Serves 4

1/2 lb. CAMPANELLE, or other pasta

4 slices BACON (3&1/4 oz), chop

1/4 cup GARLIC SCAPES, chopped 1/4"

2 lg EGGS

1/4 tsp. kosher SALT

1/4 tsp. RED PEPPER FLAKES

1/2 cup grated ROMANO CHEESE

Cook pasta. Brown bacon in skillet, remove, drain. Cook scapes in same skillet in bacon fat 2-3min. Remove & drain w/ bacon. Whisk egg, salt, & pepper flakes. When pasta is done, drain, add back to pot on low. Stir in scapes & bacon. Add egg, stir feverishly 3-4min til thick & creamy. Do not overcook. Sprinkle Romano in a little at a time, stirring. Can add 1/2 cup cooked peas.

 

        Braised Turnips w/ Mustard Sauce    Serves 2
Mark Bittman

1 Tbsp. OLIVE OIL

1 lb. TURNIPS, small ones quartered, larger cut in 8ths

1/2 cup vegetable STOCK

2 Tbsp. whole grain MUSTARD

1 tsp. ARROWROOT powder (or cornstarch)

Heat oil on medium in skillet. Add turnips, s&p; sauté til brown, 10min. Pour in stock, cover, set on low, simmer 10-15min. Remove turnips, leave liquid in pan. Stir mustard & arrowroot together, add to liquid in pan. Cook on low til thickens 2-3min, pour on turnips.

 

      Snap Pea & Barley Salad   Serves 6

Eating Well

2 cups WATER

1 cup quick-cooking BARLEY

8 oz. SUGAR SNAP PEAS, sliced in matchsticks

1/2 cup chop PARSLEY

1/4 cup fine chop RED ONION

2 Tbsp. OLIVE OIL

2 Tbsp. LEMON JUICE

3/4 tsp. SALT

1/4 tsp. PEPPER

Bring water to boil. Add barley, cook covered, 10-12min. Remove from heat, let stand covered 5min. Rinse, put in serving bowl. Add peas, parsley, onion, oil, lemon, s&p, toss.

 

Garlic Scape Dressing 

Mix 1 cup MAYONNAISE, 1 cup SOUR CREAM, 4-5 finely chopped GARLIC SCAPES, 1&1/2 Tbsp. dried DILL WEED, 2 Tbsp. WHITE VINEGAR. Thin to desired consistency. Use on salad greens or as dip.  Light or fat-free Mayo & Sour Cream are fine.