Garlic Scape

Loaded Potato, Zucchini & Garlic Scape Frittata and Running Update

Arielle came home from Farmer Kim with some fresh yukon gold potatoes and eggs.

+ I went to the garden and harvested a zucchini.

+ I stopped by Beechwood Orchards’ stand at the farmers market and bought some garlic scapes.

+ some parmesan, kosher salt and pepper.

= You have the makings for a very tasty frittata.

Potato Zucchini Garlic Scape Frittata 1

The key to making this frittata special (aside from the very fresh ingredients) is to slice the potatoes thins and cook them until they are starting to get crispy before adding the other vegetables or eggs.  That way, they maintain a nice crispiness in the finished frittata.

Potato Zucchini Garlic Scape Frittata 7

This frittata is more vegetables than eggs, the eggs are basically there to bind the vegetables.  Covering the pan helps puff the eggs and makes it seem like there are more eggs than there actually are.  I make my frittata with just 4 eggs, but 5 would would well also.

As I usually do, I put sriracha on the table in case we wanted to spice up the dish.  But neither of us touched the hot sauce, the frittata had such nice flavor in itself.  Yum!

Running Update – The Saga of the 11-Mile Run

I woke  up at 4:30 am. Ate my bagel and 1/2 banana and was out the door by 5:15, after coming back in for bug spray to guard me from the nasty mosquitos.  It was already hot and extremely humid; I was in a full sweat before the first mile was completed. Ugh!

But I was keeping a calm pace, (run for 4 min./walk for 1 min. for 10’06″/mi steady pace). The first 5 miles went great!  But then things started going downhill…

As planned, I ate some energy chews, but they upset my stomach, not a good sign. Shortly after that, I start getting chills, my body temperature was rising. I fought back the negative-speak in my head and decide to walk mile 7 to bring down my core temp. While I walked I had different energy chews that sat better in my stomach. I would view it as 2 separate runs, just a 4-miler ahead, “I can do that.”

The run, Part B, started off well for another mile.  Then the sun rose above the trees and there was no more shade.  The chills came back and my legs feel like lead. I fiddled with my timing beeper and screwed it up, it was no longer useful.  The negtive-speak came back and won out this time. I used up all my water and ended up walking at some point after 8.5 miles. I was ready to walk all the way home, feeling defeated.

As I passed the State Fire School I noticed there were people there…I could get some water!!  They even had ice!  I walked a little farther then ran the final mile home, feeling a little refreshed and much better about my effort.  I realized I had no back or shoulder pain, so I must at least be using good form and I didn’t let that slip.  An hour and a half after I was done, I was one my way to take my son to his gymnastics class, feeling fine, not achy at all, enjoying my post-run coffee.

I ended up averaging 11’36″/mi with all the walking.  Next up, Rock N’ Roll Chicago Half Marathon!

Loaded Potato, Zucchini & Garlic Scape Frittata

2 Tbsp Olive Oil

3 small yukon gold potatoes, sliced thin (from Farmer Kim)

4 garlic scapes, chopped (from Beechwood Orchards)

1 zucchini, slice (from the garden)

Kosher salt and freshly ground pepper

4-5 eggs, beaten (from Farmer Kim)

1/4 cup parmesan cheese, shredded

Directions

Preheat the broiler to 550F.

In a large non-stick skillet, heat the olive oil over high heat.  Add the potato slices, reduce the heat to medium-high and cook 3 – 4 minutes, stirring occasionally.

Potato Zucchini Garlic Scape Frittata 2

Add the garlic scape and zucchini, cook another 3 – 4 minutes, stirring occasionally.  Season with salt and pepper.

Potato Zucchini Garlic Scape Frittata 3

Reduce the heat to medium low.  Add the beaten eggs, swirling around to distribute them around the vegetables.

Potato Zucchini Garlic Scape Frittata 4

Cook for 1 minute and sprinkle the parmesan over all.

Potato Zucchini Garlic Scape Frittata 5

Cover and cook 5 minutes.

Potato Zucchini Garlic Scape Frittata 6

Uncover and place in the broiler to lightly brown the top of the frittata.

Potato Zucchini Garlic Scape Frittata 7

Serve with some extra parmesan and enjoy!

Potato Zucchini Garlic Scape Frittata 9

Serves 2.

Categories: Breakfast, Garlic Scape, Kosher, Main Dish, Recipe, Vegetarian, Zucchini | Tags: , | 2 Comments

Gazpacho

I love gazpacho; I could eat it for breakfast, lunch and dinner. But I have spent years trying to get the “right” gazpacho recipe.  I really wanted to find one I liked that did not use tomato juice, that always felt like “cheating”.  I have finally found one that I consider worth sharing.  This recipe is an adaptation of one in Real Simple magazine.

I like to think of gazpacho like a taco bar – serve the soup along with little bowls of your favorite add-ins.  The add-ins add texture, enhancing the mouth feel of the soup.

When I taste the soup, I close my eyes and my mind travels to joyous trips to Mexico – pass the tequila!

Gazpacho

2 lbs tomatoes – the riper the better, coarsely chopped (from the garden)

1 red bell pepper, coarsely chopped

1 small red onion, coarsely chopped

1 clove garlic or 3 garlic scapes, chopped

1 large cucumber, coarsely chopped (from the garden)

1/4 cup extra virgin olive oil

2 tsp red wine vinegar

kosher salt & freshly ground black pepper to taste

Toppings:

small cucumber – small dice

tomato – small dice

parsley – chopped

scallions – chopped

hot sauce

In a blender, puree the tomatoes, bell pepper, onion, garlic, and cucumber – it is best to work in batches. Transfer to a bowl and stir in oil, vinegar, salt (start with 1/2 tsp) & pepper – adjust seasonings to taste. Refrigerate at least 1/2 hour.

 

Serve with toppings arranged so everyone can add what they like. Enjoy!

Serves 4

Categories: Garlic Scape, Kosher, Recipe, Tomatoes, Vegetarian | Tags: , , | 4 Comments

Basil & Garlic Scape Pesto

 I think this is the third pesto recipe I have included so far.  Are you getting the hint that we like pesto?  It is a staple in our house, perfect for days when I come home late and don’t have time to cook.  I prepare the pesto the night before and then my husband just makes the pasta.  Add a salad and dinner is ready!
 Since I have the garlic scape from Beechwood Orchards, I decided to try a combo of basil and garlic scape, and, oh, did it work!
     
BASIL & GARLIC SCAPE PESTO
Put in a food processor (you can also use a blender, but it is more of a pain – if you do, put the oil in first):
2 cups (packed) fresh basil leaves, no stems (from the garden)
sea salt – start with about 1/8 tsp, you can always add more at the end
6 garlic scapes (from Beechwood Orchards), cut up
1/4 cup shredded parmegiano reggiano
2 Tbsp pine nuts
pepper to taste
Pulse til well blended and a good consistency.
Whatever you don’t use right away can be frozen.
Makes about 1 1/2 cups.  Enjoy!
Categories: Garlic Scape, Kosher, Main Dish, Pasta, Pesto, Recipe, Vegetarian | Tags: , , , , | 2 Comments

Zucchini & Garlic Scape Frittata

The zucchini has arrived and I picked up garlic scape from Beechwood Orchards at the farmers market again, so I thought I would combine the two in a frittata using Farmer Kim’s eggs.

     

Using some herbs from my garden, I had everything for the frittata except cheese.  Choices in my fridge included feta, parmegiano reggiano, cheddar, and a few others.  I opted for parmegiano reggiano.  I served the frittata with a spinach feta bread.  The result was satisfying and tasty.  We often find ourselves adding a salsa or hot sauce to frittatas, no need with this one, it was tasty enough all on its own.

Zucchini Garlic Scape Frittata

8 eggs (from Farmer Kim)

1/3-1/2 cup shredded parmegiano reggiano

2 Tbsp parsley (from the garden) minced

Salt & freshly ground black pepper to taste

1 Tbsp extra virgin olive oil

1 medium or several small zucchini (from the garden), sliced into rounds

1/2 medium onion, chopped

2 garlic scapes (from Beechwood Orchards) flower heads removed and chopped

In a large bowl, whisk the eggs.  Add the cheese and parsley and mix well.  Add salt and pepper to taste.  Set aside.

Heat the olive oil in a large non-stick skillet over medium-high heat.  Add the zucchini and onion, season with a pinch of salt and saute 5 minutes.  Add garlic scapes and cook another 5 minutes, til all the vegetables are tender and the zucchini is starting to brown.

Lower heat to low.  Pour the egg mixture into the pan and stir gently to make sure the vegetables are evenly distributed. Cook about 8 minutes, cover and cook until the eggs are almost set, about 2 to 4 minutes.

Slide the frittata only a  large flat lid or plate and invert back into the skillet.  Cook until fully set and golden on the bottom.  To serve, cut into wedges, enjoy.

Serves 6 as a breakfast, 4 as a dinner.

Categories: Breakfast, Garlic Scape, Kosher, Main Dish, Recipe, Vegetarian, Zucchini | Tags: , , | 6 Comments

Garlic Scape Pesto

If you like garlic, you definitely need to try garlic scape!  And this pesto is a simple and quick way to truly enjoy it!

I had gotten garlic scape from Beechwood Orchards at the Univ. of Pennsylvania farmers market. Garlic scape is the shoot from the garlic that produces the flower and seeds.

To cook with it, cut off the seed head (the bulbous part on the end).

We still had some pistachios that my husband brought home from his visit to his family, I combined the two, added grated parmegiano reggiano and sea salt into a garlic scape pesto.

Garlic Scape Pesto

10 garlic scapes, cut into about 1 inch pieces (from Beechwood Orchards)

1/3 cup pistachios

1/3 cup shredded parmegiano reggiano

Pinch of sea salt (I used black lava sea salt)

1/3-1/2 cup extra virgin olive oil

Put the garlic scape, pistachios and cheese in the food processor and pulse until medium-finely chopped.

Add salt to taste, process and add oil until it is the consistency you like.

  

 

Makes about 1 cup, which is enough for two 4-serving dinners.  So I used half and froze half.

To use with pasta, cook your desired pasta, reserve 1/4 – 1/3 cup of the cooking water.  Mix together drained pasta, pesto and enough water to reach desired consistency.

If you want to add meat, saute cut up chicken with sundried tomato and a little of the sun-dried tomato oil.  THen stir into the pasta

 

 

 

 

Categories: Garlic Scape, Kosher, Main Dish, Pasta, Pesto, Recipe | Tags: , | 2 Comments

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