Tag Archives: garlic scape

CSA Garlic Potato Salad

Today we had our welcome back chemistry picnic and I was in charge of bringing a side.

I REALLY needed to use up, oh, the 8 bulbs of garlic, the garlic scapes, and a million bags of potatoes I have accumulated in the past couple weeks.

While flipping through a cookbook my sister got me (Simply in Season) I found a recipe for garlic potato salad (which I slightly adapted).

PERFECT.

Garlic Potato Salad

-add 6 cups of diced potatoes to boiling water and let cook for 5 minutes; drain


-finely chop 4 garlic scapes and 1 clove of garlic, toss garlic in with potatoes


-finely chop 1 cup red onion; toss with potatoes

-add 1/4 cup olive oil
-add 2 tablespoons balsamic vinegar
-add 1 teaspoon dried rosemary
-add salt and pepper to taste

So, this was actually surprisingly good, albeit crazy garlicky.  I had about half leftover, so I assume this will find many uses over the next few days.  Tonight?  I added it to tomato soup, which was pretty good.

Honestly, I have no clue what the total cost of this was because I used so many random leftovers…I would say probably $3 worth of potatoes, $0.20 worth of garlic, $2.50 worth of onions.

So, I guess this ended up being ~$5.70.

From what I’ve learned, it seems as though organic side dishes aren’t the most economical.  BUT, only about $2.60’s worth was eaten..and I’ll be eating this for the whole week so it worked out?

 

 

Pickled Kohlrabi and Garlic Scapes

I can’t believe how I become more and more overrun with vegetables every week.

I also can’t believe how much fun I have coming up with new ways to make my vegetables.

Like pickling!

This has seriously become one of my favorite ways to use up the vegetables that I’m getting sick or have too many of.  I’m trying extremely hard to not let anything go to waste, and I’m proud to say I haven’t had to throw anything away yet (I will admit I let some otherwise edible beet greens/stems go into the produce bag because I just couldn’t stomach the thought of eating any more).

I adapted this recipe for pickled kohlrabi in my cookbook DIY Delicious.  As per usual, I made quite a few adjustments.

Pickled Kohlrabi and Garlic Scapes

-dice two kohlrabi including greens and stems
-chop ~5 garlic scapes
-in a saucepan combine 1 cup distilled vinegar, 1 whole garlic clove (peeled), 1 teaspoon raw sugar, 1 teaspoon salt, 1 teaspoon ground turmeric, 1/2 teaspoon mustard seeds, and 1/2 teaspoon coriander seeds.

i love the turmeric color

-let ingredients simmer until everything is combined
-meanwhile, sterilize a mason jar and pack the vegetables into the bottom

this part always reminds me of sand art from when I was little

-once the vinegar mixture is ready (~5 minutes), pour over vegetables, seal jar, and let sit in fridge for 3 days.

I wish I had a picture of what everything looked like after the 3 days- such a great yellow color.  The kohlrabi pickles really well and the best part is, if you have people over they’re always super impressed by pretty much everything about pickling.  First of all, it looks so freaking quaint to pull a mason jar out of your fridge.  Secondly, the colors of pickled vegetables are usually amazing.  Third, even though it’s easy to do, just saying that you pickled something if you’re under 65 sounds kind of BA.  Maybe the Bloomington hipster mindset is starting to infiltrate my brain.

Tonight I served this with grilled tofu, bison burgers, and a brown rice/red quinoa side dish I made last night that I totally regret not taking pictures of.  Basically, I combined brown rice, red quinoa, chopped kohlrabi, chopped mint leaves, black beans, and garlic scapes in the rice cooker so that I could have something for lunch today.  Totally delicious.

Total Price: $2.65

2 organic kohlrabi: $2.00
-5 organic garlic scapes: $0.25
-1 organic garlic clove: $0.10
-vinegar/spices: $0.30

$2.65 seems like a lot to me, at first, but when I think about it, I’ve had the pickled veggies for a side dish in two meals for myself, I served it tonight as a side for 3 people, and I put the rest in my lunch.  I’d say I stretched every last cent out of that.

Black bean – kale – kohlrabi – garlic scape burgers

yikes, that’s a mouthful.

This really is the best part about the CSA- the opportunity to make bizarre meals.  My inspiration actually came from this blog, where there was a recipe for garlic scape and kale hummus.  I figured since I had garlic scapes and kale, but no chickpeas, I could make a black bean hummus.  I also have more kohlrabi than I know what to do with, so obviously I wanted to add that, too.  After I got everything in the food processor it dawned on me that I should just add some cornmeal, too, and make burgers!

Last night I topped the burgers with plain yogurt and chipotle chili powder.

 

Tonight I added my caliente goat cheese and a fried egg….DELICIOUS

I’m not the best at taking food pics haha

I definitely like the black bean burgers best with cheese and egg.

If I were my roommate, I would probably like this with olive tapenade.

CSA black bean burgers

chop 2 kohlrabi (root, stem, and leaves)

-steam in the microwave for 2 minutes
-add to the food processor, along with 5 chopped garlic scapes and a handful kale

 


-blend in the food processor
-add a 29 ounce can of blackbeans, continue to process
-add cornmeal, a 1/4 cup at a time, until the desired consistency is reached
-add cumin, taco seasoning, and crushed red pepper, blend
-form burgers and bake at 400 degrees until crispy or you lose patience

Total Price: $4.39 ($0.37/burger)

1 29 oz. can black beans: $0.99
-5 organic garlic scapes: $0.15
-2 organic kohlrabi: $2.00
-organic kale: $1.00
– 1/4 cup organic cornmeal: $0.25

Toppings:
-1 container organic plain yogurt: $0.80
-organic caliente goat cheese: $2.00