This is a Swiss Chard pasta using garlic scapes in place of regular bulb garlic. Very simple:
Sautée cut-up garlic scapes and Swiss chard in olive oil. Add cooked pasta and salt & pepper to taste. Top with toasted breadcrumbs and pine nuts lightly browned in a skillet, and shaved Parm cheese. Serve with side of sautéed squash blossoms.
Very simple, nothing very creative because I’m hesitant to mask the flavors of the vegetables!!
1 block extra-firm tofu 1 Tablespoon chopped fresh ginger 3 garlic cloves, finely chopped 4 bunch joi choi, roughly sliced 1 large bunch mizuna, roughly sliced 1 shunkyo radish, sliced 1/2 cup water chestnuts (optional. I thought this would give the stir-fry a little crunchiness) a few tablespoons vegetable or peanut oil for frying rice (I used brown rice)
Press water out of tofu by wrapping it in a kitchen towel and placing something heavy over it, such as a cast iron skillet. Let sit for at least 15 minutes. Cut tofu into blocks and sprinkle with the first 2 Tablespoons of soy sauce.
Heat about 1 Tablespoon of oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Remove from pan.
Add 1 Tablespoon oil to pan. Add radishes and joi choi until it starts to wilt, about 1 minute. Add mizuna and cook about 1-2 min longer until just wilts. Add optional water chestnuts. Add soy sauce/vinegar/sesame oil mixture to coat vegetables, then add tofu and combine.
Brunch on the farm! Our Farm Patron Shareholders are treated to an annual brunch on the farm. Thanks to Kelley and Audra and everyone who worked so hard to make this first annual event a great success!
[Photos courtesy of Jennifer Borowski]
A foggy sunset near the esker.
Tools out and ready to go! A beautiful afternoon doing some direct seeding of greens and radishes. #farmingtonct #avonct #farmingtonvalley #ctgrown #tuffbilt #tuffy #jangseeder #subedge (at Sub Edge Farm)
Pigs in their new digs! (at Sub Edge Farm)
Wow! Great brunch for our CSA “patron” shareholders today. Shown: Chef Scott Miller making Sub Edge Bloody Mary’s.