What I Got – Week 6 2019

From left: Red Beets, Garlic Scapes, two heads of Red Leaf Lettuce, Dandelion Greens, Napa Cabbage, Yellow Patty Pan Squash, Rainbow Chard, Strawberries

What I Made – Garlic Scape Instant Pot Risotto

This recipe is a great way to use garlic scapes but can be customized for many different veggies. Cubed winter squash can be added before cooking, or puréed sunchokes can be added to finish the dish. The following is a template that you can adapt however you’d like to use up whatever’s in season! I also like to serve it with roast chicken or sausage to make a heartier meal.

INGREDIENTS:
Olive Oil
1 large onion, diced
1 bunch garlic scapes, chopped (or substitute 2 cloves of minced garlic)
1 1/2 cup Arborio rice
1/2 cup white wine
3 cups chicken broth or water
1/2 cup shredded Parmesan cheese, more for topping if needed

DIRECTIONS:
1. Set Instant Pot to Sauté. When hot, add 2 tablespoons or so of olive oil and the diced onion.

2. When onion is translucent, add garlic scapes and cook until softened slightly.

3. Add Arborio rice, stirring well, and toast for 3-5 minutes, until rice grains are slightly translucent.

4. Pour in wine and scrape up any browned bits from the bottom of the pot. Cook until most of the liquid has cooked off or been absorbed.

5. Pour in broth. Put lid on Instant Pot and make sure bent it turned to close. Use the Manual setting to cook for 5 minutes.

6. When the time is up on the Instant Pot, switch the vent and manually release pressure. When pressure has been released and you’re able to open the lid, stir in the Parmesan cheese. The risotto will look very watery but will thicken up after cheese is added and upon stirring.

What I’ve Planned – Week 5

I’m planning to go out to eat more than normal this week (where normal means practically never!) so the meal list might seem a bit shorter than usual. You can assume every meal I’m eating at home that’s not on this list is some form of salad, in order to use up the head of lettuce leftover from last week and the enormous head we received this week!

  • Salad with blackberries, blue cheese, and sausage
  • Thai Sweet Chili Tofu Quinoa Bowls with kale (with tofu in place of the chicken)
  • Garlic Scape Risotto with Sausage (inspired by this recipe, but following my own technique for Instant Pot risotto – I’ll post the full recipe this week!)
  • Sesame Kohlrabi Peanut Noodles (from the Inspiralized cookbook and similar to this recipe, substituting kohlrabi for zucchini and peanut butter for almond butter) with peanut tempeh
  • Orange Chocolate Zucchini Cake aka one of my few reasons to look forward to an abundance of zucchini

I’m also thinking about making something with strawberry and rhubarb – maybe these scones?

Will we actually finish everything from the basket this week? Can we possibly eat enough salads to keep up with all the lettuce? Stay tuned to find out.

Our Own Garden Share

One of the perks of not being “in the city” anymore is having a backyard garden space of my very own.

Here’s the harvest from the weekend: some garlic scapes (the pre-bloom flower sprout of hardneck varieties of garlic) and our very own green garlic!

There will be many more stalks of green garlic to come as we pull them to make room for peppers!