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Sauteed Garlic Scapes!

6/25/2019

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  • Garlic scapes (you are going to want lots)
  • Oil of choice (olive, butter etc)
  • Salt
  • A squeeze of lemon (optional)
Heat oil in a pan while you snap or cut the scapes into 1-2" pieces. You can eat the entire scape, although sometimes the ends past the flower bud can be a little tough. Toss the scapes in the pan and cook until tender. You can cook any amount of time. I like mine when they pass the bright the bright green and head to the dark green and dimpled stage.  spritz of lemon and a dash of salt and you will be snacking your way into flavor town.
From Serious Eats
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Garlic Scape Pesto!

6/18/2019

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  • 1/4 cup pine nuts- toasted if desired (or almonds)
  • 3/4 cup coarsely chopped garlic scapes
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

From Serious Eats
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Simple Swiss Chard: This is a recipe for Falling in Love with Swiss Chard!

6/11/2019

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I make this for stand-alone consumption, however, it mixes wonderfully with grains, beans, meat, or other vegetables.

Ingredients
  • 1 bunch chard
  • Olive Oil
  • garlic
  • onions
  • salt and pepper
Heat oil in a skillet. Rip the chard leaves from the stems and rip them into bite sized pieces. Chop the stems as well as some onion and some garlic, and toss in the oil until soft. This is a great time to add spices (ie oregano, hot pepper, salt). Add the leaves and allow them to cook down. You may want to add more liquid and cover to steam the greens faster. You can use water, or if you want to adda zippy zest to the dish, you could use wine, lemon juice, or your favorite vinegar. When complete, it is ready to eat! Toss it with some pickled beets and feta! Put it on some toast! Poach an egg! ! Eat it just how it is!

Getting fancy: If I am eating them with beans I will toss in a can in when I am adding the liquid. If I am including a grain (like bulgar) I will toss that in with the appropriate amount of liquid and allow the grain to cook with the chard. 
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Fresh Oregano Dressing

6/4/2019

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Ingredients
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon minced shallot
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh oregano leaves
In a bowl, whisk together vinegar, lemon juice, shallot, honey, salt, thyme leaves, garlic, and pepper. Slowly whisk in olive oil, then stir in oregano leaves. Let dressing sit at least 10 minutes for flavors to blend. Mix one more time before using (dressing won't be completely blended).
From My Recipes
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