Cauliflower, Garlic Scapes, Greens… (and only one Kohlrabi!)

Happy harvest! You probably noticed that there’s only one kohlrabi in this week’s share. Hopefully you’re not too disappointed. You also got several heads of cauliflower. There are lots of different ways to eat it, including raw, but something that often puts people off of garden-grown cauliflower or broccoli are the little worms and snails that can hide in it, even after rinsing it. An easy way to avoid getting a squishy surprise in your salad is to fill a large bowl or clean sink with room temp water, mix in some salt to make a brine, and just soak the heads of broccoli or cauliflower in it for a few mins. The worms don’t do salt water, and will end up relaxing their death grip on your veggies, emerge from their hiding places in the florets and then you can just drain the sink, rinse the veggies, and voila! No bugs!

Here’s a tasty recipe that uses some of the veggies from this week’s share, adapted from “Moosewood Restaurant New Classics”

Pine Nut Pasta Cavalfiore

Ingredients

  • 1/3 cup currants
  • 1/3 cup chopped sundried tomatoes
  • 3/4 cup boiling water
  • olive oil (for sautéing)
  • 2 cups chopped onion
  • bunch of garlic scapes, coarsely chopped
  • bunch of chard or kale, coarsely chopped
  • 1/4 tsp red pepper flakes
  • several heads of cauliflower, chopped into bite sized pieces
  • 1/2 tsp salt
  • 1/4 cup toasted pine nuts (can substitute other nuts like pecans)
  • 1 T fresh lemon juice
  • 2 T chopped parsely
  • 12 oz chunky pasta (orecchiette, penne, etc.)
  • 1 cup grated parmesan cheese

Place the currents and chopped sundried tomatoes in a heat-proof bowl, and cover with the boiling water. Set aside. Bring a large pot of water to boil for the pasta. Meanwhile, saute the chopped onion in olive oil for a few minutes, then add the scapes and red pepper flakes. Cook on med-low until the onions are soft and start to brown, about 10 mins. Next, add the cauliflower and salt, and saute for a few minutes, then add the chopped greens and the tomatoes, currants and their soaking liquid. Stir well to coat everything, cover and cook on low heat, stirring occasionally until the cauliflower is just tender. Remove from the heat, add the pine nuts, parsley and lemon juice. Top with grated cheese and serve immediately!

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