I love ranch dressing–and I love the powdered mix you can buy in those little packets in the grocery store, but they are expensive, and they always have hard-to-pronounce ingredients in them, including monosodium glutamate, or MSG. MSG has its issues (I have a friend who claims it gives her migraines) and so I try to avoid it whenever possible. Thus this copy cat recipe for making my own ranch dressing/dip mix. It’s perfect for mixing with some sour cream to dip snow peas in (if they even make it out of the garden, which most don’t). But I also toss this mix with potatoes and a little oil prior to roasting, and I also sprinkle it on popcorn. And what about ranch Chex mix? Yes, please. I’ll post the recipe…one of these days when I get a little more time to write it up. Until then, you’ll just have to pause the video to make sure you have all the ingredients!
Garlic scapes have arrived with Week 3 of the CSA–one of my all-time favorite produce items. Many of us get really excited when the garlic scapes arrive. There are a lot of ways to use garlic scapes, but this is my go-to recipe because it is so versatile. You can add any number of herbs, nuts, cheeses, or other goodies (sun-dried tomatoes, anyone?) to the base pesto mix of garlic scapes, salt, and oil–you have limitless possibilies! I also made a loaf of bread stuffed with the pesto and some Brie cheese–talk about a yummy taste bud experience:
Today’s garlic scape pesto uses oregano, a touch of basil, parsley, green onions, and sunflower seeds. Last year I showed you how to make 3 different garlic scape pestos, including sage and walnut, the Asian pesto, and another parsley variety. I’ll post those recipes on my website soon–but there are other priorities right now, like harvesting buckets o’ strawberries, for example! Yesterday I harvested about 3 pounds of strawberries from the garden, and there’s more to come later this week.
But the video will show you the basics until I get get around to posting those recipes! Enjoy–and be on the lookout for vampires!
This early in the season, we get a lot of greens in the CSA shares: bok choy, chard, spinach, arugula, lettuce, kale…that’s what grows in Montana this time of year. I’m not complaining, though. After a long winter, the abundance of greens is most welcome. That said, there are only so many days in a week. So what to do if you can’t eat all of those greens before the next CSA share arrives? Preserve them! This video shows you how I prefer to freeze my greens and enjoy them well into the winter, long after the CSA is over.
The first CSA pick up was yesterday, and as promised, I created a video to demonstrate a way to cook up your shares. I used 5 of the 7 items in our share (I was so hungry after I finished making the celeriac chips that I forgot to use the mixed greens –oops!). Not a bad way to start of the season. Enjoy your share and thanks for choosing to eat locally! I’ll post the recipe later this week here.