BackPorch Produce - Company Message
RSS Become a Fan

Delivered by FeedBurner


Recent Posts

Hamburg market May 27th 2017
CSA spring share week 4 2017
Hamburg market May 6th 2017
CSA Spring Share Week 1 2017
Back on Track

Categories

April 12th, 2014
April 19th, 2014
April 25th, 2014
April 5th, 2014
Blasdell Market
CSA Weekly Share Newsletter
Hamburg market
March 22nd, 2014
May 10th, 2014
May 20th, 2014
May 3rd, 2014
Roadside stand
roadside stand available items
Springville Market Availibility
powered by

My Blog

CSA Summer Share Week 2









Sautéed Garlic Scapes

2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar.  Stir to caramelize the sugar for about 2-3 minutes and add the scapes.  Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi.  Serve warm or at room temperature.

Goat Cheese, Radish, and Kale Spread

                                                                                                                                                                                                         This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market's 2010 "Market Mash-Up" vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.

Ingredients

1/2 bunch baby kale
thinly sliced 5 radishes
diced small 3 cloves garlic
finely chopped 6 ounces soft goat cheese
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dried fines herbs (or 1 teaspoon each chopped fresh parsley, chives, and tarragon)1/4 teaspoon celery salt

Instructions
In a mixing bowl, combine kale, radishes, and garlic. Stir in goat cheese, mayonnaise, mustard, herbs, and celery salt. Mix until softened and well combined. Serve immediately or chill up to 24 hours before serving. Makes about 1 1/2 cups. Preparation time: 10 minutes.






0 Comments to CSA Summer Share Week 2:

Comments RSS

Add a Comment

Your Name:
Email Address: (Required)
Website:
Comment:
Make your text bigger, bold, italic and more with HTML tags. We'll show you how.
Post Comment
Website Builder provided by  Vistaprint