2026 Season | Week 8
Great Escape…
So this week, we are headed to see my sister in Asheville, NC. But, we are also putting a seasonal delicacy, garlic scapes, in your crate this week. Once again, I ‘m using AI to tell you all the things you can do with this annual garden treat:
Garlic scapes—the curly green flower stalks from hardneck garlic—are surprisingly versatile. They have a mild garlic flavor that's fresher and less pungent than garlic cloves.
Eat Them Raw
Slice into salads
Add to coleslaw or slaws
Mix into grain bowls
Use as a garnish on soups, eggs, or tacos
Chop into cream cheese or goat cheese spreads
Blend into dips
Make Sauces & Condiments
Garlic scape pesto (one of the most popular uses)
Chimichurri
Green goddess dressing
Garlic scape aioli
Compound butter
Salsa verde
Garlic scape hummus
Scape-infused vinaigrettes
Cook Them Like Vegetables
Stir-fry with other vegetables
Sauté with olive oil and salt
Roast whole on a sheet pan
Grill alongside meat or vegetables
Add to omelets, frittatas, or quiche
Toss into pasta dishes
Include in fried rice
Add to soups and stews
Use in curries
Pickle and Preserve
Quick refrigerator pickles
Fermented garlic scapes
Canned pickled scapes
Garlic scape relish
Freeze chopped scapes for later cooking
Freeze pesto in ice cube trays
Use in Baking
Add chopped scapes to savory scones
Mix into biscuits
Fold into focaccia dough
Add to cornbread
Use in savory muffins
Make Flavor Bases
Blend with oil and freeze as a cooking paste
Add to vegetable or chicken stock
Use in marinades
Mix into burger or meatball mixtures
Add to mashed potatoes
Preserve as Garlic Oil
Finely chop and freeze in olive oil cubes
Infuse oil for short-term use (keep refrigerated and use promptly for food safety)
Pairings That Work Especially Well
Potatoes
Eggs
Asparagus
Mushrooms
Peas
Lemon
Parmesan
Goat cheese
White beans
Chicken
Salmon
Whole-Meal Ideas
Garlic scape pesto pasta with peas and parmesan.
Grilled scapes with lemon and flaky salt.
Potato salad with chopped scapes and dill.
Scape and mushroom frittata.
White bean dip with garlic scapes.
Pickled scapes on sandwiches and burgers.
Garlic scape chimichurri over steak or roasted vegetables.
Creamy garlic scape soup.
Fried rice with scapes, eggs, and vegetables.
Scape butter melted over grilled corn.
So there you have it—lots of ideas for the great eSCAPES. Thanks to Shelly and Josalynn for holding down the fort and making our break possible. See you next week!
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BROCCOLI 101 - You can eat all parts of the broccoli plant - leaves, stems and florets. You can cook it in a variety of ways– roasted all by itself, in a casserole or thrown into a stir fry. Broccoli leaves can be prepared the same ways as kale, Swiss chard or collard and mustard greens. Delicious in salads, soups, sandwiches, or even blended into a smoothie. The leaves are highest in cell-protecting antioxidants, vitamins E and K, and calcium. Who knew?
EAT NOW - First, strip off any leaves - they can be prepared like kale or collards. Break the head into florets. Cut the stock into smaller pieces - they’ll need extra cooking time.
OR LATER - Wrap loosely in a plastic bag and keep it in the crisper drawer in your refrigerator. it will keep for a week, but like most veggies, there’re best when enjoyed as soon as possible so eat them NOW.
RECIPES
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CARROTS 101 - Crunchy, tasty, and highly nutritious, carrots are one of our favorite root vegetables. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants! We’re used to seeing orange carrots, but did you know carrots come in a variety of colors like yellow, white, red, and even purple? Both the root and the greens are edible - the leaves make for a great garnish or addition to pesto. The greens have a slightly bitter taste that compliments the sweetness of the root.
EAT NOW - Because we don’t use pesticides, our carrots don’t need to be peeled. Simply rinse and scrub any dirt before use. Eaten raw, carrots are great whole, julienned, speared, or chopped. Carrots can be boiled, sautéd, stir fried, or even air fried! Fresh carrot tops can be chopped into a green salad or stir-fry too! The greens can also be dried and used as an herb like parsley.
OR LATER - To avoid “floppy carrots,” remove the green tops as soon as you can, leaving about an inch of stems. Save the greens separately. Then, place root in a bag in the fridge or in a bin of water (like celery) to keep them crisp, changing out the water every few days. Uncut carrots will last in the fridge for up to 4 weeks. They can also be chopped, then blanched and placed in an airtight container in the freezer to keep longer. Store the tops in a separate bag in the fridge. Or put them in a plastic Ziplock in your freezer and use them to make DIY vegetable or chicken stock.
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPIES
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SCAPES 101 Raw garlic scapes are crunchy like green beans or asparagus, when cooked garlic scapes tend to take on a more muted and sweeter flavor similar to roasted garlic. Sauté your scapes with other fresh veggies to infuse everything with a subtle garlic flavor. Or, toss with oil, salt, and pepper and sauté or grill them - they’re great on their own or as a side. You can even cut them long to be used as a substitute for the green beans in a spicy stir-fry.
EAT NOW To prep, trim and discard the stringy tip of the scape and the bottom, woodier part of the stem. Cut crosswise, either minced or in large sections, depending on how you will use it.
OR LATER Store in a plastic bag in the fridge for 2-3 weeks or for a few days on the counter in a glass with cool water - bonus, it’s beautiful! Scapes can also be blanched, then stored in a plastic bag in the freezer for up to 1 mo.
RECIPES
yankeestreetfarm.com/blog/the-great-garlic-scape
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KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
OR LATER - Swiss chard or kale can both be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.
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Microgreens 101—Before use, rinse gently in cool (not hot or cold) water to remove excess dirt. Pat or spin dry, and you’re good to go! Pat or spin dry your greens to remove excess moisture (moisture = mush!). Place loosely in a plastic bag or container and put in the fridge. They will keep for up to one week.
Eat These Immediately!
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Radishes 101 Our radishes are delicious when raw, with a sprinkle of salt or butter. The spicy, raw flavor is a wonderful addition to slaws and salads, or you can sauté and roast radishes to bring out a more subtle earthly flavor. You can even try them grilled!
EAT NOW Scrub radishes well to remove dirt, then trim stem and rootlets. Slice, chop, or mince or leave them whole. Delicious raw or cooked.
OR LATER Remove leaves and store unwashed greens in loosely wrapped plastic bag in crisper. Store unwashed roots in plastic bag in fridge for up to 1 week.
RECIPES
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RED BUTTER LETTUCE 101 - Red Butter Lettuce is known for its soft, tender leaves, mild buttery flavor, and beautiful reddish-purple edges. This delicate lettuce is packed with nutrients including Vitamins A and K, folate, and antioxidants. Its velvety texture makes it perfect for fresh salads, sandwiches, wraps, or as a colorful garnish for almost any meal. Pair it with bright vegetables, fruit, nuts, or creamy cheeses for an easy and elegant salad.
EAT NOW - Gently separate the leaves from the base and discard any wilted or damaged outer leaves. Rinse carefully in cold water and pat dry or use a salad spinner. Tear into bite-size pieces and enjoy fresh.
OR LATER - Store unwashed lettuce in a plastic bag or container in the refrigerator crisper drawer. If washed, dry thoroughly and store with a paper towel to absorb excess moisture and keep leaves crisp longer.
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ROMAINE 101 - Romaine lettuce belongs to the lettuce family, Asteraceae, and it is characterized by its elongated, sturdy leaves and crisp texture. It is a nutritious vegetable, rich in vitamins and minerals. Romaine lettuce is an excellent source of Vitamin A, Vitamin K, folate, and fiber.. If you’re looking for low carb options, try using the large leaves as a wrap with your favorite fillings. Or, whip together a crisp and delicious salad by mixing with other greens and your favorite fruits, nuts, or cheeses!
EAT NOW - Slice the head of your lettuce at the base with a knife and let the leaves fall open. Remove any damaged or leathery leaves, then tear remaining into bitesize pieces. Wash in a basin of cold water and spin dry.
OR LATER - Store unwashed lettuce in a plastic bag in the refrigerator. If you’ve already washed and dried it, place in a plastic bag with a dry paper towel in the bag as well and place in the vegetable crisper of your refrigerator.
RECIPES
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SWISS CHARD 101 - A member of the Beet family, Swiss chard can be eaten raw or cooked. A longer cooking time is best as it brings out the sweetness in the green. Extremely high in vitamin K and vitamin A, this nutrient-dense green can help combat cancer and reduce blood pressure! Chard can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, spinach and kale.
EAT NOW - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.
OR LATER - Wrap unwashed chard in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.
RECIPES