Emmer, Broccoli, and Feta Pilaf

Emmer wheat, also known as Farro in Italy, is believed to be the parent plant of all Durum wheats. Like other ancient varieties of wheat, Emmer is high in protein, fiber, and minerals. When combined with legumes it makes a complete protein. It also has a gluten structure that is different than modern wheat so people with gluten allergies can usually eat it without any problems. Emmer is available at the Sunshine Farm Market, grown by Bluebird Grain Farms in Twisp.

• 1 cup of Emmer (measure 1 cup uncooked)
• 1/2 tsp salt
• 3-4 Tbsp Olive oil
• 4 garlic cloves minced (substitute 6 minced green garlic if you prefer)
• 2 chopped tomatoes (this is the time to use up any cans or frozen tomatoes you have from last year’s tomatoes)
• 1 bunch broccoli, chopped into bite size pieces
• 1/2 tsp oregano, chopped
• 1 cup feta chesse
• 1/2 tsp ground pepper

In small saucepan, combine emmer with water and cook. Remove from heat and set aside, covered.

Meanwhile, in large skillet, heat 2 Tbsp oil over medium heat. Add garlic and cook, stirring often for 30 to 60 seconds. Stir in tomatoes and cook 2 minutes.

Add broccoli and oregano; mix well. Add 1/4 cup water, cover and increase heat to medium-high cook until broccoli is just tender, uncovering and stirring occasionally, about 5 minutes.

Stir in cooked emmer, feta and pepper. Drizzle with remaining 1 to 2 tablespoons of oil and serve.

This is a great dish for summer potluck as you can easily through it in the fridge and eat it as a cold salad as well! 

Grilled Asparagus, Bok Choy, & GarLeek!

No, no not a leek but rather green garlic!  It is only similar to a leek in the way you cut it lengthwise.   Although I will admit to my overzealousness for these early beauties, it is a vegetable with substance naturally infused with garlic flavor!  It is a nice addition to the spring greens whether sauteed with massaged kale, added to an omelet with spinach or thrown on the grill. 
  
1/3 cup olive oil (melted butter if you prefer)
1/2 T. balsamic vinegar
1/2 T. lemon juice
1 t. salt
1/2 t. pepper
1/2 lb of asparagus
4-5 pieces of green garlic
1 med. bok choy
 
Slice the bottom off the bok choy, remove & clean stalks. Cut the top 1/4 off the green garlic and slice lengthwise. 

Leave asparagus whole.  Place in a pan that will fit everything as one layer but as a rim to hold the marinade in.

Mix 1/3 cup oil (or butter), 1/2 T. balsamic vinegar, 1/2 T. lemon juice, 1 t. salt & 1/2 t. pepper in a small mixing bowl.  Pour mixture over vegetables.  Let sit for 30 minutes, rotate all veggies and let sit for another 30 minutes.  Place on the grill for 4-6 minutes.  I know you might be saying to yourself, “I am going to start up a grill for just 5 minutes worth of cooking?”  Just think, the ‘grilled’ effect makes a flavor that evokes the summer feeling.  If that isn’t enough for you throw on a NY strip or a tenderloin.

Bring on the summer heat, extended days, neighborhood BBQs & swimming in the lake!  

Grilled Garlic Scapes

When you grow garlic, there is always the question of what to do with the scapes (the curly-Q flower stalks on hardneck varieties). They need to be removed to concentrate the plant's energy on forming the underground bulb. Problem is, they all need to be removed at the roughly the same time, and if you grow more than a few heads of garlic, that's a whole lot of scapes to make sense of in a very short period.

I generally use scapes the same way I use regular garlic--chopping it and adding it to various sauteed vegetables or soups.  One of our CSA members, Janet Gordon, mentioned that she has had great sucesses grilling scapes!  She reports that her kids love them that way.  Grilling mellows their otherwise sharp bite of the scapes, so they have a soft sweet flavor, close to roasted garlic.

Grilling scapes is easy – just cut off and discard the bulbous flower head then toss the whole scapes with oil (it takes getting in with your hands to really coat all the scapes; a light film of oil is best) and some salt and pepper.  Get your grill good and hot and throw the whole pile of scapes on at once, then spread them around with a pair of tongs. Keep flipping and moving them around until they're soft (you'll notice they're limp when you pick them up) and caramely brown, even black in spots. Remove them from the grill, and toss them with a little more salt if you like.  Try serving them a a side to grilled salmon.  Yum!

 Garlic Harvest 2010