Check out Episode 22 of the new food podcast,
Chicken 'n Waffles!

06/30/09

Chicken 'n Waffles food podcast, episode #18 CSA A-Ok!

CSA Week #1 from Harvest Moon Farm. Greens, anyone?

Join us this week with guest host Claire as delve into the exciting and delicious world of CSAs! We highly recommend you pair this episode with a buttload of greens (since that is all we are getting in our CSA at the moment), maybe a bit of bacon, and a nice, crisp bio-dynamic wine. Mmmm. Organic-y.

Follow up:

************************************* Chicken 'n Waffles food podcast, episode #18: CSA A-Ok! Show Notes Our CSA Farm: Harvest Moon Organics Deep Fried Newsbits Claire: City Garden feeds homeless in Baltimore Read about it here. Leena: Guerilla Gardening Read about it here and here. What the Ef do I do with this? Cattails!

The cattails.

Nother cattail shot.

Cattail innards.

Where my cattails ended up after my fridge broke.

What did you eat recipe smackdown: Garlic scapes Claire's dish: roasted potatoes with scapes

Claire's awesome drawing of her garlic scape dish. I particularly enjoy the Weber.

Claire's recipe: I roughly cubed about 3 large red new potatoes and mixed them up with several tablespoons of extra virgin olive oil, sea salt, black pepper, several sprigs of thyme, and some fresh rosemary. Then I chopped up the garlic scapes into about 1.5 in pieces - about a bunch of them - and added those in. Tossed it all together. Made a little foil pouch and dumped the whole thing in there. Closed up the pouch, leaving just a little opening to let the steam out. Tossed them on a hot grill for about 20 minutes - until the big potato pieces were easily pierced with a knife. Then I ate them. And forgot to take pictures. Leena's dish: tomato soup with garlic scape pesto

My delicious, slightly chunky garlic scape pesto.

Recipe: Chop up 4 garlic scapes into rough 1/2 inch pieces, and toss them into a food processor with a handful of toasted pinenuts and process until chunky. Keep the processor going and drizzle in roughly 1/2 cup of olive oil (more or less depending on how thick or thin you want it). Add in 1/4 cup of shredded parmesan, s&p to taste, and enjoy! ~LTG!

Categories: Leena Podcasts, The Gastronomical Leena, CnW Podcast

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Comment from: emily [Visitor]

· http://ncsuemme.blogspot.com

Leena, Claire, y'all are awesome. I'm a CSA member here in New York, and we've had the same greens overload. Between lettuce, baby greens, and cooking greens, my fridge is literally packed. And I've not been the best CSA member, in terms of eating it all.

Thanks for all the awesome ideas. Between the curry, the scape pesto and grilled scapes (I have those sitting in my fridge too), I have some awesome ideas. That wine poached fruit salad sounds amazing as well.

My version of 101 Cookbook's Garlicky Greens recipe actually made me forget I was eating something healthy... It has bacon, too! http://ncsuemme.blogspot.com/2009/06/eat-your-veggies-part-ii.html

07/01/09 @ 15:05

Comment from: leenatrivedi23 [Member]

No Emily--YOU are awesome. Thanks for stopping by!

07/03/09 @ 15:24

Comment from: emily [Visitor] · http://ncsuemme.blogspot.com

One more comment. You know what's truly awesome? Your scape pesto. :) (I finally made it last night!) As if pine nuts, olive oil and Parmesan could be bad in anything!

07/08/09 @ 00:09

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