Quite a mix in this week's share, from broccoli to strawberries. For most all of the ingredients, I'm sure you know what to do. But sometimes, you just have to listen to the share, and come up with something new.
One option is lettuce wraps. A great recipe from our friend Heather Hands is here. We made some for Sunday brunch that was simply leftover stir-fry with some fresh greenery added. Simple.
Another option is this week's main recipe. I originally wanted to do a garlic scape dressing, and then thought that a few strawberries might be a good addition. I think it was a good idea.
Garlic Scape and Strawberry Dressing (over Endive)
One of the things that made this especially nice was the homemade yogurt. It is also a great dressing on the endive. You can adjust you dressing proportions to suit your taste.
3 garlic scapes
1 to 1-1/2 cups plain yogurt
1-1/2 tsp sugar or 2 tsp honey
1/2 tsp salt
3 tbsp balsamic vinegar
1 tbsp lemon or lime juice
1/4 cup olive oil
Coarsley chop the garlic scapes and place in a food processor or blender. Chop fine. Add the remaining ingredients and blend until smooth.
Chop endive coarsley and add dressing to consistency of a light slaw. Let site 5 minutes to 1 hour.
As promised in a recent email, here is a great strawberry jam recipe.
5 lbs strawberries
8 to 10 cups sugar or organic evaporated cane juice
- Clean strawberries, removing leaves and white hulls
- Place berries in 6 to 8 quart pot.
- Crush berries with a potato masher (crush in separate layers)
- Add sugar and cook to boiling, stirring often
- Skim occasionally
- Cook until mixture thickens to desired consistency, about 3 to 4 hours over medium heat
- Fill canning jars and process in boiling water bath for 10 to 15 minutes, depending on your elevation.