The first thing I thought when my hubby brought our share home this week: Strawberries! Those ruby-red jewels are the most welcome sign of summer I know. The weather has been perfect for strawberries, and the flavor of these really shows it; they're lovely and sweet. Perfect with a drizzle of honey and a dollop of yogurt for breakfast.
Not that I got to have any for breakfast; between the three of us, my family quickly demolished our share. But if I were planning to share a recipe for the strawberries with you this week, it would be for a salad of Pea Shoots, Strawberries and Goat Cheese, using some of those fabulously tender pea shoots pictured above. (Side note: if you don't currently know a good supply of fresh, local goat cheese, Hollyhock Farm Chevre is sold at the Putney Farmers Market on Sundays, and it is so very good. Do try it sometime!)
What I'll share with you this week are two recipes that are simple, delicious, and easy to modify based on what's on hand in your kitchen. The first is using the garlic scapes which I was so very happy to see in this week's box from Marisa. You simply grill the scapes, chop them up, and combine them with other savory/salty/briny/acid/grilled ingredients to create a sort of condiment, which is wonderful enjoyed with other grilled things, like meat, veggies and bread. Best of all, though, it only gets better after a few days in the fridge.
Grilled Garlic Scape Relish
A bundle of garlic scapes, tied in knots
Olive oil, for misting
Salt and pepper
A fire and grill grate
Optional ingredients: Fresh or dried herbs like parsley, basil, thyme, oregano, chives; chopped olives; grated parmesan, crumbled feta, or soft chevre; other grilled things like red onions, bell peppers, zucchini and squash, or fresh corn, all chopped up; oil and vinegar; red pepper flakes
Heat your grill grate over a hot fire. Brush or mist olive oil onto clean, dry garlic scape knots. Once the fire has died down to coals, grill the scapes. Transfer to a bowl and toss with some coarse sea salt, if you've got it. (Kosher works too.)
Chop your scapes into 1/8th-inch bits. Toss the scapes with any of the previously mentioned ingredients. Taste as you mix, and adjust the seasoning, adding olive oil and vinegar as needed. The longer you let it sit, the more the flavors will develop. Store any leftover in the fridge; keeps for about a week.
The second recipe I'd like to share was alluded to in my last blog post. It's a riff on April Bloomfield's Radish Salad, from her incredible book, A Girl and Her Pig. The basic idea is to use your hands, rather than a spatula or spoon, to squeeze and work the ingredients of the salad. What results is a well-dressed salad that is savory and satisfying. You can substitute this week's Haikurei Turnips for the thinly sliced radishes if you've already eaten the radishes from last week. Fresh herbs make a nice addition, and salad mix will work if you're not lucky enough to possess the pea shoots.
Radish and Pea Shoots Salad
2 or 3 radishes, thinly (and I mean thinly) sliced
A few ounces feta cheese, crumbled
A large handful of pea shoots
A glug of good oil (I used untoasted Sesame Oil; olive is fine)
Coarse sea salt
A dash of Cider or White Wine (or Chive Blossom?) Vinegar
Instructions: Toss the radishes in a bowl with a pinch of salt. Add the feta and mix with your hands, squeezing and squishing to distribute the flavors. Add the pea shoots, pour on some oil and a dash of vinegar, and mix with your hands until the oil and cheese seem distributed. Taste, adjust seasoning, and pile high on a salad plate. Pour yourself a glass of wine, grab a fork, and dig in. Radishes (or salad turnips!) have never tasted this good.