Find Us on Facebook

 Like us on Facebook to keep up to date on the latest and greatest farm news.

Upcoming Events
No events found.

Our Blog: The Hoot

Posted 7/24/2014 10:26am by Chris Frittenburg.

Howdy Folks,  

For the time being, it looks like it’s going to be a properly air-conditioned summer.  Mid 70’s with a bit of sun and rain.  The dip in temperature from the normal 80’s range always makes our summer vegetables slow down.  When it’s in the 60’s at night it seems like vegetables produce all night long without needing much of a break.  So, we’ll see a dip in production for the next short while.  The parallel I draw for the summer weather is that if I’m uncomfortable, then the summer vegetables are doing great!  Let’s all hope for a little discomfort, ok?  

We’ve been digging our garlic and hope to finish it today!  14 beds at 165 ft planted at 6” spacing with 3 rows in a bed.  That works out to be 13,994 heads of garlic.  Of course, there are rotten heads here and there and stems are broken off and the heads not dug out.  It takes about 20 minutes to dig and pull and pick up the entire bed of garlic. We used to dig every head with a shovel and shuffle along as quickly as possible.  Now we use a bed lifter pulled by the tractor, which skims a few inches below the garlic.  Once lifted, we walk into the bed and just pull the garlic out.  This is the best!  It’s such a huge time and back saver.  I also remember the arch of my left foot getting annoyed with pushing a shovel in the ground every 6” for a couple days of garlic digging.  With the upgrade of technique, we’ve cut down the garlic digging to one solid day. Pretty sweet!   

On a side note!  When you go to pick up your share, can you please break down your share boxes and stack them neatly off to the side.  Our hosts will very much appreciate this.  

In your box this week:  

 

Small:

Broccoli, Cabbage, Cilantro, Cucumbers, Garlic, Summer Squash, Heirloom Tomatoes  

Large:

Beets, Broccoli, Carrots, Cilantro, Cucumbers, Garlic, Head Lettuce, Onions, Summer Squash, Heirloom Tomatoes, Turnips  

Recipe of the Week:

It's high time I share one of my favorite summer squash and Zucchini recipe with you.  This is from a lifetime best friend who lives down the road from us out here.

Mel's Zucchini Souffle

8 c chopped summer squash

2 c chopped onion

4 T butter

1 tsp salt

1/4 tsp salt

2 large eggs

1/2 c cracker or bread crumbs

Steam squash & onions, let cool and drain.  Then mash in butter salt and pepper.  Wisk the eggs in a seperate bowl and add them to the mash.  Pour into a greased (2qt) pyrex dish.  Sprinkle with cracker or bread crumbs that have been browned in 1 T of butter.  Bake at 350º approx. 50 min.

It takes a little time, but it's an easy and delicious recipe.  Thanks Mel!

*If any of you lovely CSA members would like to share a favorite recipe that I can post on the blog, please email us.  Especially in these next few weeks as we are expecting our 2nd child any day. 

We hope you enjoy your share!

Your Farmers,

Summerchrisp, Aerosperagus, Cedar Weeder and The Who Gang; Bendive, Elelee, Slauranova, Carrot, Jomato, and Meals on Wheels.

 

 

 

Posted 7/16/2014 9:50pm by Chris Frittenburg.

Howdy Folks!  

As the polar vortex gets it’s grip around western Pa, we might see a couple days in the mid 70’s…Which we see every summer…I’ll tell ya.  Weather.com is a reliable source of humor for our farm crew.  There is a “polar vortex” gripping the nation right now! Drama!  I check the weather constantly.  I check it when it’s raining just to make sure it’s raining.  Is it sunny today? Instead of walking outside, I’ll just check to see what the weather is saying.  Although I am exaggerating a bit, I check the weather every morning, afternoon and evening.  The best part of it is that they try to be very specific, but they’re just about always wrong.  I’m sure it’s a difficult job and so I’ll continue to deal with what speculation I can get!  

We are rolling on the farm!  Busy busy busy!  Just like all of you, I’m sure.  We’re trying to find the time to build a cool room that stays right around 55 or 60 degrees.  This is going to be used for tomatoes, onions, potatoes, melons and all the wonderful vegetables and fruits that don’t want to be fully refrigerated.   We want to get them out of the 80 and 90 degree days so they will keep better.  We lose lots of produce by not having this option and we’re ready to grow up.  

We’re in the process of seeding and planting everything we can such as escarole, broccoli raab, broccoli, fennel, fall beets and carrots (tons!) and spinach.  I just started to sing dashing through the snow because it has the word dashing in it which that is kind of the rhythm of the farm right now.     

Tomatoes are coming in your shares next week! Thought I’d mention it.  

In your box this week:  

 

Small:

Arugula, Basil, Cucumbers Garlic, Head Lettuce, Summer Squash, Salad Turnips  

Large:

Arugula, Basil, Broccoli, Cabbage, Carrots, Chard, Cucumbers Garlic, Kohlrabi, Head Lettuce, Summer Squash, Salad Turnips  

Recipes of the Week:  

Arugula “Pesto”taken from Recipes from America’s Small Farms; Fresh Ideas for the Seasons Bounty Makes ¾ Cup   This is Leslie Markworth’s recipe that she uses in spring before basil is in season and when arugula is.  “She says that it’s an excellent way to eat your greens raw; she spreads it on crusty bread, mixed it with noodles, and adds it to sandwiches for a zing.  (Since you have basil in your share this week it might be nice to do half basil half arugula)  to make your traditional pesto, just substitute basil for arugula in this recipe.  

2 cups loosely packed arugula

¼ cup walnuts

1 to 2 swiss chard leaves

spring garlic to taste

2 Tblsp Parmesan or Romano cheese (optional)

salt and freshly milled black pepper to taste

¼ cup olive oil  

Combine the arugula, walnuts, swiss chard, garlic, cheese (if using), and salt and pepper to taste in a food processor and process until finely chopped.  Gradually add the oil through the feed tube of the processor with the motor running, processing until the mixture is a smooth sauce.  

For those of you that can’t take the heat of Arugula, cooking or wilting it is always an option.  Below I have attached a recipe for Arugula Vichyssoise, a cool summer soup.

  http://www.epicurious.com/recipes/food/views/Arugula-Vichyssoise-12096  

This recipe makes about 2 ½ cups; serving 2  

Enjoy your Share!  

 

Your Farmers,

Chris , Aeros, Cedar and The Who Gang; Ben, Elliot, Lauren, Garett, Joe & Jessica

This is our CSA packing crew for this weeks share, Elliot, Lauren, Garret, and Joe

Posted 7/10/2014 10:00am by Chris Frittenburg.

Howdy Folks,  

Every morning on the farm we harvest produce from 7 to 10 o’clock.  Then we wash it all and put it in the walk-in cooler.  After the vegetables are taken care of we jump into a number of different tasks that include weeding, tilling, tying up peppers and tomatoes, cutting down the sugar snap peas that are done for season, etc. Hopefully, soon we’ll be harvesting all afternoon as well.  I can see peppers and tomatoes in the field close to ripening.  Onions are bulbing up nicely.  Garlic is starting to die down so we need to set up the place we intend to dry it.  Cantaloupe vines are growing like crazy and, as long as it stays hot, all the summer crops.  Go! Go!  Go!  As always, we’ll see what happens!

Our crew is becoming a tight unit.  We are a very positive team working together effectively.  In the short amount of time we’ve been working together, the crew has learned a lot and has a good idea of what the farm needs on the ground in order to make it work. The situation reminds me of a cartoon I used to watch as a kid called voltron where all the individual parts of a team amass into a single rear kicking robot.  That’s kind of where we’re at.  We form into a similar being known as Who Cooks For You Farm defender of the universe.  Oh yeh, that’s part of our other mission I’ve failed to share with you all…besides being radish bunchers we also defend the universe.  I’d like to get all of you acquainted with our farmhands. Don’t worry!  You don’t have to make them dinner. Look forward to some blog style introductions in the next couple of weeks.  

In Your Box this week:  

Small:

Scallions, Garlic, Summer Squash, Cucumbers, Head Lettuce, Carrots, Cilantro  

Large:

Scallions, Garlic, Summer Squash, Cucumbers, Head Lettuce, Carrots, Cilantro, Arugula, Bok Choy, Basil, Escarole  

Recipe of the Week:  

Carrot Pancakes with Salted Yogurt

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free.

  http://www.bonappetit.com/recipe/carrot-pancakes-with-salted-yogurt

Enjoy your share!  

Your Farmers,

Chris, Aeros, Cedar, and the Who Gang; Ben, Elliot, Lauren, Garett, Joe, and Jessica

Posted 7/3/2014 7:04am by Chris Frittenburg.

Howdy folks!

  The farm crew looks like they just returned from an extended vacation in the Bahamas!  Cooked!  It’s hot out there!  And it’s perfect weather for summer vegetables and fruits.  The summer squash and cucumbers are happier than ever and they’ve really stepped up production.  We’ll be swimming in cucumbers by next share and we are currently swimming in summer squash.  When I say summer squash included are zucchini, yellow summer squash and patty pans.  They’re all summer squash! 

I, also, heard today that someone that goes by the name Elellee (El-El –lee) ate a cherry tomato today from the field!  He said it wasn’t perfectly ripe, but he ate it anyway.  The unspoken rule on the farm is that our little boy cedar gets the first of everything!  Although this really only happened with strawberries, it’s still a nice thought and makes me feel like a good daddy (like he’d want the first summer squash anyways!)

Yesterday the crew planted a ton of fall vegetables.  It amazes me just how fast the season passes.  Fall celery, rutabaga, kale, broccoli, cabbage and some more summer squash.  Today peppers were staked and tomatoes further tied up to keep them upright for airflow and easy picking.  Melons are in blossom and setting fruit and winter squash is really taking off! 

Although the weather may be a bit stifling and the nights too warm and the sun too hot always remember how well the crops are growing! 

In your share this week:  

Small:

Cabbage, Carrots, Chard, Green Garlic, Head Lettuce, Summer Squash  

Large:

Broccoli, Cabbage, Carrots, Chard, Cilantro, Cucumbers, Green Garlic, Head Lettuce, Pac Choi, Summer Squash  

Recipe of the week:  

Martha Stewart has quite a website!  Below I have linked you to the site, where she lists crops according to season and has several or several dozen recipes per crop.  This may be a good stepping-stone if you are ever stumped on what to do with something in your box.  There is quite an array of options and ideas for both sweet and savory.  Since this is just the beginning of the Summer Squash, Zucchini and Patty Pan season I thought the more the merrier with ideas might be nice.  

http://www.marthastewart.com/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and The Who Gang; Ben, Elliot, Lauren, Garett, Joe, and Jessica

Posted 6/26/2014 9:46am by Chris Frittenburg.

Howdy Folks,  

We really want to thank everyone for writing us about the strawberries!  We’re happy to know so many of your strawberry experiences have been great! Although I’m sure this variety we grow is not the best, I haven’t had a strawberry this year that rivals it’s flavor.  We were able to offer the CSA strawberries again this week!  This may be the last week.  We’ll see!  

We just started picking our first hoophouse tomatoes! We hope to offer them to the CSA in a couple weeks.  It’s amazing the TLC that’s required to grow grafted hoophouse tomatoes.  We prune every week and train the plants up a string with clips.  It’s difficult to get this right!  We train two main leaders and encourage only them to grow, while weekly we prune off the suckers that wish they could be other leaders.  It’s important to ensure the clips are placed above fruit clusters for support of the heavy fruit load.  It doesn’t sound too complicated until you’re in the jungle and it’s time to carefully and quickly get these tasks done.  Our first ripe tomato this year is a week behind last year and 2 weeks behind the year before.  Spring was so steady and cool and that cool weather prevented the strawberries from blooming too early and getting frosted. The trade off is having strawberries!

We should also have summer squash and cucumbers in the next couple weeks.  We need some dry weather and heat to bring them on.  We’re growing a few different varieties of each. We’ll see how you all like them.  

We’re thinking about raising fish in the fields along side the broccoli next year.   Anyone have an opinion on that? Salmon?     

In Your Box this week:

 

Small Share:  Swiss Chard, Green Garlic, Head Lettuce, Sugar Snap Peas, Strawberries, Scallions  

Large Share: Swiss Chard, Green Garlic, Head Lettuce, Sugar Snap Peas, Strawberries, Scallions, Beets, Broccoli, Bok Choy, Cabbage  

Recipe of the Week:

This week I’m highlighting Swiss Chard.  I recently heard that it is one of the world’s healthiest foods.  So here is a link to a website all about the world’s healthiest foods and their page on Swiss Chard.  

 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16

On this page they highlight three recipes for Swiss Chard, I’ve made it easy to get to these three recipes on links below.  

Broiled Rosemary Chicken over Puréed Lentils and Swiss Chard

http://www.whfoods.com/genpage.php?tname=recipe&dbid=82

Spicy Vegetable Tart

http://www.whfoods.com/genpage.php?tname=recipe&dbid=201   

3-Minute Swiss Chard 

http://www.whfoods.com/genpage.php?tname=recipe&dbid=201  

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and the Who Gang: Ben, Elliot, Lauren, Garett, Joe and Jessica

P.S. A steller photo of our greenhouse snakes.

Posted 6/19/2014 9:18am by Aeros and Chris.

Howdy Folks,  

It looks like rain again.  Actually, it just started.  We’ve received a lot of rain this week and it doesn’t look like it’s going to let up.  Most vegetables like a nice deep soaking rain.  There aren’t many that like to be super wet.  We usually bank on a dry season.  There’s nothing to do in a rainy season but watch your vegetables become increasingly unhappy.  In a dry year, we can use our irrigation to mitigate the dryness until it rains.  

The fields are soggy which makes harvesting a bit tricky when you’re carrying a tote of produce and you’re walking down a muddy walkway with a few extra pounds of mud on your boots…and you’re trying to do this quickly.  It’s interesting to see people work in the rain.  They seem invigorated by an uneasiness that comes with having to work in the rain and trying to be ok with it.  It’s not often we take the opportunity to stay outside when rain begins to fall unless we’re stuck in it.  

I saw some summer squash!  It was a cute little patty pan and the beginnings to lots of zucchini and other kinds of summer squash.  Cucumbers are on the run loving the wetness followed by the daytime heat.  Just before the onslaught of rain, I hilled our enormous potato plants for the first time.  We’re thinking about adding a new dimension to our business where we go through short walks through beds of bok choy and carrots and watch all the snakes meandering about.  

During wet days, there are lots of special projects to do.  This is often the time to catch up!  We’ll be doing lots of hand weeding, harvesting and cleaning up waiting for the next opportunity to get the tractor back into the field.  

Please note that the strawberries that are in your share are picked ripe.  We recommend that you do not try to store them and that you eat them.  If you can’t eat them all in the near future, freeze them.  

In your box this week:  

 

Small  

Escarole, Garlic Scapes, Kohlrabi, Sugar Snap Peas, Pea Shoots, Spring Mix, Strawberries  

Large  

Escarole, Garlic Scapes, Kohlrabi, Sugar Snap Peas, Pea Shoots, Spring Mix, Strawberries, Arugula, Chard, Head Lettuce, Spinach, Salad Turnips  

Recipe of the Week:  

 

 BRAISED ESCAROLE WITH ONIONS  

http://nomnompaleo.com/post/1666846349/braised-escarole-with-onions

Here’s what you need to wrangle up:

•1 large head of escarole (~2 pounds in all)

•3 tablespoons of butter

•1 onion, thinly sliced

•1 large garlic clove, minced (garlic scapes can work well here too!)

•salt and freshly milled pepper

•vinegar of your choice

The first thing you need to is separate the escarole leaves and wash well (there can be lots of mud and dirt at the base of the inner leaves).  Drain and coarsely chop. Heat the butter in a wide skillet over medium heat and sauté the onions until soft.   Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes).  Season with salt and pepper and add a splash of your favorite vinegar.

* IF YOU USE FACEBOOK.  Please friend us!  You will get to see a lot more pictures of what is happening on the farm and also be clued into current events that we are a part of.  

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar and the Who Gang; Ben, Elliot, Lauren, Garett, Joe and Jessica

Posted 6/12/2014 7:54pm by Chris Frittenburg.

Howdy Folks,

  I really enjoy growing and eating all sorts of vegetables.  I don't necessarily enjoy growing fruit (it's a bit stressful), but I really enjoy eating it!  The strawberries are delicious.  We were happy to give everyone in the CSA strawberries this week.  We hope to be able to do it a few more times through the strawberry season.  

We got hammered last night with rain.  Some relatively intense storms passed through.  A particularly close crack of thunder and lightning rattled the house and blew out the phone.  This morning we were harvesting and sinking in the fields.  We must have gotten 2+ inches of rain.  The deep soaking rain is great as we approach typically drier summer months.  Let's hope we have a little break from heavy rain for a while.  

Enjoy your share!  

Your Farmers,

Chris, Aeros, and the Who Gang; Ben, Elliot, Lauren, Garett, Joe & Jessica

Here's a picture of this weeks large share.  It's intended to help those who have never seen a food type before to identify it. This is a picture of our large share, which has eleven items.  Seven of these items are also in the small share.

 

 6/12 Small

Sweet Peas, Strawberries, Garlic Scapes, Conical Cabbage or Kale, Head Lettuce, Spinach, Scallions  

6/12 Large

Sweet Peas, Strawberries, Garlic Scapes, Conical Cabbage or Kale, Head Lettuce, Spinach, Scallions, Broccolini, Salad Turnips, Parsley, Escarole

 

Recipes for the week:

White Bean and Garlic Scapes Dip http://www.nytimes.com/2008/06/18/dining/183arex.html?_r=0� Spinach

 

Salad with Roasted Strawberry & Black Pepper Vinaigrette

http://sweetpeasandsaffron.com/2014/05/spinach-salad-with-roasted-strawberry-black-pepper-vinaigrette.html

Posted 6/5/2014 9:20am by Chris Frittenburg.
Howdy Folks!
 
Thank you all for joining us for the 2014 growing season!  We are very grateful for your participation in our CSA.  Just to remind you I have listed below the pick up site locations.  
 

Pittsburgh Members Pick up every Thursday 3pm - 7pm

  • Highland Park - Bryant St. Market 5901 Bryant St. 15206
  • Oakland - Legume 214 North Craig St. 15213
  • Lawrenceville - 316 Main St. 15201
  • North Side - 931 Beech Ave 15233
  • Regent Square - 525 East End Ave 15221
  • On Farm Pick up - 2pm - 7pm 181 Eddyville Rd. 16242 *

    *Please follow directions from the website to find the farm*  http://www.whocooksforyoufarm.com/directions-to-the-farm

 
We just had an amazing rain.  Steady.  Not too heavy.  Just right.  For hours. This is going to make everything really take off.  We have lots of irrigation set up, but irrigation seems like a way to keep the vegetables and fruits content waiting for the rain to come.  Looking outside through thick fog, I can see blue sky.
 
This year in particular the farm is radiating with life.  Besides the farm crew, our family and the vegetables we're planting, wildlife is abounding.  Mating snakes in the greenhouse, Pileated Woodpecker feeding it's baby in a treeline along our field,  american toads in the driveway, tree frogs hanging on the cold frame, Barn swallows nesting in the barn...  It's After a rain like this, the world seems to sing!
 
We are pleased to see lots of ripening strawberries in our field!  Yessss......
Last year was a brutal strawberry year for us.  I'm sure most gardeners know what a vole is, but do you know what they're capable of?  The extent to which they can destroy vegetables and fruits is amazing!  We must have perfect habitat for them out here, b/c they're here in large numbers!  We lost a couple beds of strawberries.....BUT we planted 10 beds to ensure strawberries this year...I feel kind of triumphant.  When I'm out in the strawberry field I can't help but to strut.  I will hold onto this victory knowing full well it will be shortlived being thrown another curve ball at some point.  Looks like strawberries next week!  We may have a little bit at markets if you'd like to come on down. Thats a big maybe. Looks like next week for sure.  Remember you get a 10% discount at our farmer's markets.
 
Our fields look great and they are full of growing vegetables!  Before the rain we planted 1200 bed ft of winter squash.  Today we'll plant 1200 bed ft of watermelon, cantaloupe and some specialty melons.  
 
Below is a picture of the items in this weeks large CSA.  The small share items are within the pictured large share items.  The large share has ten to twelve items.  The small share has six to seven items.  

6/5 Small:

Arugula bunch, Swiss Chard, Head Lettuce, Boy Choy or Salad Mix, Radishes, 

Scallions, Spinach

6/5 Large:

Arugula bunch, Swiss Chard, Head Lettuce, Boy Choy or Salad Mix, Radishes, 

Scallions, Spinach, Cabbage, Kale, Kohlrabi, Pea Shoots or Microgreens

Recipe of the Week:

Enjoy!  

Your Farmers,

Chris, Aeros and The Who Gang; Ben, Elliot, Lauren, Garett, Joe and Jessica

Posted 6/11/2013 9:51pm by Chris Frittenburg.

Howdy Folks,

 

It's wet!  And it's cool!  At this time of year that's both great and terrible!  We're going to go with the positive, of course, b/c we really need the rain.  It's amazing just how vegetables grow after a short dry period and then a nice soaking rain.  They explode in growth!  That's exactly what we're seeing now.  Bigger and happier is what we should call the farm at this point.  

Although mud can be a little frustrating to deal with when harvesting, there's no better weather than overcast wet days to keep the quality of vegetables.  There's no race to beat the sun and although there's always a need for hustle, the stress of the fast pace subsides for sometime.  There are both good and bad in days of rain.  I tend to feel totally relieved and ready to look forward instead of looking back thinking of what we should have watered measuring stress levels in vegetable appearances.  My father doesn't like rain and for most of my life he's complained and repeated the same mantra of days without sun are terrible days...I try to explain things in terms where people can understand, so I ask him questions, of which I already know his answer, to exemplify my disagreement like, "Did you know there's water in Beer?  Without rain there's no beer...Does that make you feel uncomfortable?"  

With cool wet days on end like this, we'll have our eyes open scouting for disease.  We've already heard of some small outbreaks of late blight in West Virginia.  I'm certain downy mildew is around which beats up our cucumbers in mid summer every year.  With the good comes the bad.

Everything in the field looks as it should in early summer!  Green, vigorous with a strong desire to live!  Everything from the vegetables to the weeds!  Everybody is happy. 

 

Here are some suggestions on how to use Garlic Scapes...

 

Garlic Scape Ideas:

-You can add sliced scapes to any stir fry recipe. â�¨-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe. â�¨- Great in guacamole and fresh salsa, too. â�¨- Chop & add to softened cream cheese. â�¨-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better. â�¨- Good in salads, on bruschetta, pizza.â�¨- An excellent addition to stocks....and much Asian cuisine. â�¨-Put in Thai chicken/basil/coconut soup.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes â�¨1/2 cup chopped scallions â�¨1/4 cup hot water â�¨Salt & Pepper â�¨4 large eggs â�¨2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. â�¨2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)â�¨1-2 Tbsp, olive oil â�¨1/4 cup finely chopped scapesâ�¨1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved â�¨2 Tbsp. Unsalted butterâ�¨2 Tbsp. vegetable oil â�¨4 Tbsp. dry white wine â�¨2 Tbsp. lemon juice â�¨4 chopped garlic scapes â�¨1 Tbsp. drained capers 

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

 

 Take a look at the share this week!