First Share of the Season — Stone Soup Farm

We have tons of beautiful crops ready for our first harvest! The weather's been crazy but we're making it work - garlic scapes, kale, spinach, hakurei turnips, salad mix, Swiss chard, and collard greens are all looking good and will likely be ready for the first share. Cabbages, beets, carrots, cucumbers, summer squash, zucchini, onions, herbs, lettuce heads, and fennel are right around the corner.

Here are some quick and easy weeknight recipes to try with this season's first share!

Garlic Scape Pesto

1 cup garlic scapes, coarsely chopped (about 10 to 12 scapes)

¼ cup walnuts (or substitute any other kind of nut or seed)

Juice of one lemon (or 3–4 tablespoons lemon juice)

¼ cup Parmesan cheese, grated (optional)

½ tsp sea salt

⅛ tsp black pepper, ground

½ cup basil leaves, or any other fresh herb

½ cup extra virgin olive oil

In a food processor, pulse the garlic scapes and nuts for 30 seconds. Add the lemon juice, cheese (if using), salt and pepper and continue to pulse until the mixture begins to break down. Add the basil or other fresh herbs, and with the processor running, slowly add in the olive oil. Process until all the ingredients are incorporated and broken down into a smooth paste, about one minute. Serve over pasta, flatbread, or grilled vegetables, or store in the fridge for up to a week. You can also freeze the pesto in jars or ice cube trays for enjoying throughout the year.

Maple Collard Greens

2 tablespoons extra-virgin olive oil

2 garlic cloves or garlic scapes, finely chopped

¼ – ½ teaspoon crushed red pepper flakes

1 bunch collard greens, stems removed, sliced into thin strips (¼-inch thick)

½ teaspoon salt

1 tablespoon apple cider vinegar

1 teaspoon maple syrup

Heat oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds, stirring frequently. Add the collards greens and salt and cook, stirring frequently, until they are wilted and starting to brown along the edges, about 3 to 6 minutes. Stir in the apple cider vinegar and maple syrup and cook for one minute more, then serve!