I recently had the pleasure of spending a week on a farm in New Mexico with friends. Bosque Farms is an oasis in the middle of the desert, fed by a system of tree lined canals connected to the Rio Grande. The plot features a few varieties of garlic, a whole array of veggies and roots, and a gang of roaming hens. It was so lovely to plan meals around what came out of the field! I can't wait till my CSA starts up here in NY.
L shared her family's lemonade recipe with me and it was so refreshing. I won't tell you all of the secrets, but the steeped mint added a type of earthiness that was very pleasant. We drank it down over big glasses of ice with a delicious dinner of homemade sundried-tomato arepas and a mixed green salad!
Last summer I made this green and garlicy soup with my Michigan friends. I couldn't quite remember the recipe, but what came out tasted delicious! If you have a bunch of greens around and are feeling like you could use a health boost, try it!
2 Tbs. olive oil
3 big bunches greens (I used Kale, Swiss Chard, and Spinach, but you can use whatever you have around)
5 cloves garlic (minced)
2 medium - sized potatoes (diced)
zest of 1 lemon
juice of 2 lemons
1 tsp. salt
pepper to taste
2-4 cups water or veggie broth
In a large soup pot, heat the oil with the clean, torn-up greens and the minced garlic for a few minutes. Add the water, potatoes, and salt. Turn the heat down and cover. Let simmer for 15 minutes or until your potatoes are soft, stirring occasionally. Transfer to a large food processor or blender and puree until smooth, adding water as necessary. Return to pot and add lemon zest, juice, and freshly ground pepper. Salt to taste. Garnish with a splash of high-quality olive oil and a garlic scape (grilled or raw!).
It's grilling time, folks. There really is nothing better during the summer than a juicy marinated, grilled portobello burger. It is so easy to enjoy mushrooms and omnivores love these sandwiches. As a marinate, I almost always use the same ingredients for all grilled veggies. Soy sauce, a few cloves finely minced garlic, some finely minced onion, olive oil, lemon juice, balsamic vinegar, and freshly ground pepper. Toss the mushrooms in a big ziplock bag with the marinate and let them sit for a few hours, turning occasionally and doing some light massage.
We served these burgers up with grilled garlic scapes, arugula, avocado, and a smear of brown mustard. Don't forget the pickles!
I hope you are all enjoying all of the delicious, early summer greens and curly magical scapes.