Grilled Garlic Scapes with Lemon & Thyme

Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Ingredients:
6-8 garlic scapes, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh herbs, such as oregano, parsley or thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper

Method:
1. Heat grill to high. Place the scapes on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.

2. Grill the scapes until the root ends are soft and the tops are just brown. Remove from grill and squeeze a little more lemon juice over top and garnish with the fresh herbs.

Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!

Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger

Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.

Ingredients:
1 pound baby bok choy, cored and roughly chopped
½ pound mushrooms, such as Cinnamon Cap, washed and trimmed
1 cup thinly-sliced radishes
2-3 scallions, trimmed of root ends and chopped
1 leek, trimmed of root and tough green ends, and chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce

Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.

2. Add the baby bok choy, mushrooms, radishes, leek and scallions, then the water; cover and cook until vegetables are tender, 2-3 minutes. Uncover and sauté until any remaining liquid evaporates.

3. Splash vegetables with soy sauce to taste and serve.

Spring Leek & Sausage Egg Scramble

Also punched up with bright spring onions, these scrambled eggs are divine.

Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.

this week's recipes
simply delicious

farm & garden notes
hi, march

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.