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I originally started making this scone recipe with wild garlic (aka ramps) when they pop up in spring. Garlic scapes feel ephemeral too, and have a similar flavor profile…so I figured they would make a great substitution.
When garlic scapes come fast and furious in midsummer, I like to use them up in as many recipes as possible, but sometimes I don’t feel like eating scapes for breakfast, lunch and dinner. The dough for these scones freezes really well, so it’s a great way to extend garlic scapes' limited season and enjoy them later in the year. Ingredients 2 cups all purpose flour 1 tbsp baking powder 1 tbsp white sugar ½ tsp salt 6 tbsp cold butter, cut into small pieces ¾ cup grated sharp cheddar cheese 2 eggs ½ + cup milk, cream or sour cream 3-5 garlic scapes, chopped finely Method of Preparation
The quickest, easiest, most delicious dip recipe is here. I’ve been making this recipe for years and have it memorized because it is so simple. It’s great with crudite, crackers, or you can use it as a spread on sandwiches. If you are dairy free, you can easily substitute the ricotta cheese for a block of firm tofu, just make sure you blend it up really well. I don’t think you’ll have any leftovers, but in the off chance you do- this makes a great quick pasta sauce too!
Ingredients 2 cups of ricotta cheese ½ cup of mixed fresh herbs, chopped (dill, basil, rosemary, parsley, oregano… you pick!) 3 garlic cloves, minced 1 lemon zested and juiced 1 Tbsp olive oil Salt & pepper Method of Preparation
Herby Broccoli Falafel When broccoli and fresh herbs are abundant, I always jump at the chance to make this recipe. These falafel are packed with tons of flavor and nutrients, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of topping, or make them into burger patties for a vegetarian option at your next cookout. I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top. You can customize the herbs to your taste, but I always recommend lots of fresh dill! Ingredients
1 small head of broccoli- chopped into florets 1 small onion, peeled and chopped 3 cloves of garlic, minced 1 packed cup of fresh herbs (dill, parsley, mint, basil etc) ¾ cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained 3 tbsp almond flour or bread crumbs 1 egg Zest from one lemon 1 tsp cumin powder 1 tsp coriander powder 1 tsp paprika 1 tsp salt 1 tsp baking powder Method of Preparation
 This simple recipe has become my mid summer obsession, and I wait for garlic scapes to come into season specifically to make these. Super simple to throw together, but packed with flavor, these breakfast tacos come together in 10 minutes. Pack them up and take them with you on a summertime adventure, or stay home and load them up with your favorite toppings. Ingredients
2 Tbsp butter or oil, divided in half. 8 farm fresh eggs 8 six inch flour tortillas 1 bunch of garlic scapes, chopped 2-4 oz of your favorite melty cheese Salt & Pepper Method of Preparation
This recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special. This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet.
Ingredients Maple Mustard Dressing: 1 Tbsp maple syrup 1 tsp dry mustard (or your favorite type of prepared mustard, like dijon) 1 tsp apple cider vinegar OR Root 5 Farm Fire Cider Green Salad: fresh greens edible flowers (optional) quick pickled carrots or radish Method of Preparation Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. Shake to combine- salad dressing DONE! That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices.  Maybe you’ve seen pictures of this gorgeous spiral tart all over the internet, but I first made it 3 years ago when I saw it on pinterest. I wanted to make it vegan but you can absolutely use your favorite non-vegan dough and fillings. What’s fun about this tart is that it can be filled with whatever vegetables you like (as long as they can be shaved or sliced into long strips) The dough that I like to use is an olive oil and herb dough, but you can use your favorite pie crust recipe or storebought too. HERB AND OLIVE OIL DOUGH
1 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon dried herbs (I love rosemary or lemon thyme but use whatever you like most) 1/3 cup olive oil 1/3 cup water or plain unsweetened plant milk Mix flour, salt & herbs together in a bowl. Make a little well and pour in your liquid ingredients. Mix together with a fork until just combined, then turn out onto a floured work surface for a quick knead until it comes together into a ball. Dust with flour and use a rolling pin to flatten out into a circle. Transfer onto your tart pan and push sides into the grooves. Use a knife to trim the excess. Prick all over with a fork and blind bake at 350°F for about 10-15 minutes (until it’s golden brown). FILLING Under the beautiful vegetable spiral you’ll need some sort of filling. Here you can really get creative. I usually like to spread a layer of garlic hummus or a flavored vegan cream cheese. Kite Hill has chive, everything, and garden veggie and all of these work great. Plus one container fills up the tart perfectly. If you want this to be more of a ratatouille style, you can lay down some thick tomato sauce. I’ve even made this with a layer of pesto. If you’re not vegan I think a layer of ricotta cheese or a bechamel sauce would work well. Get creative! THE SPIRAL Okay, this is what you’re all here for. The vegetable spiral on top looks STUNNING but is actually pretty easy to make as long as you have your vegetables all prepped. You can use whatever vegetables you like, but I really love to incorporate as many colors as possible. The more straight the shape of vegetable, the easier it is to get thin slices, so if you’re at the market you might want to maybe skip over the really fun shaped zucchinis and squashes. You’ll need about 4-6 cups of vegetables for an entire tart. Here’s what I like to use in mine: Ingredients: 1 eggplant 1 zucchini 1 yellow squash 3 large carrots 1/4 cup olive oil 1.Cut your vegetables into long thin strips, all the same thickness. A mandolin makes this the easiest (please watch your fingers) but a vegetable peeler or good knife skills can work too. . If your veggies are very wide, you may have to cut each strip in half lengthwise. I usually have to do this for the eggplant so that it’s not taller than all the other veggies. Get all of your veggies cut and ready and a bowl of olive oil. 2. Once you have your tart filling spread along the bottom of the crust, you’re ready to spiral. Dip each vegetable strip into the oil, or use a brush if you prefer.. Start with your first strip (anything but carrot) and create a tight spiral on your cutting board. This is going to be your centerpiece so make sure it’s as tight as possible. You can wrap one more strip around to secure the spiral, and then move this to the center of your filled tart. 3. Continue wrapping immediately so things stay nice and tight. Alternate between all the vegetables as you go. As you get closer to the crust you can really start to pack them in so that I have as many layers as possible. Once the tart is full, pour any remaining oil on top and sprinkle with salt and pepper. 4. Bake at 350°F for about 50 minutes. The vegetables should still have a bit of texture to them. Cool for a bit before you slice and serve!
Beets can be a polarizing vegetable- some people love them, some people think they taste a little too earthy. I want to encourage people to give them a shot and embrace their strong taste. Beets are incredibly good for us, especially for our heats. Following the Doctrine of Signatures, beets look very much like our hearts that they are so good for! They are known to reduce blood pressure and improve blood flow.
If you aren’t already a beet lover, I suggest trying recipes that lean heavily on herbs, spices, and acidic flavors to add some balance. I’ll also be posting a beet brownie recipe that uses it’s natural sweetness and rich flavor to compliment lots of chocolate. Ingredients 1 cup of beets, roasted and peeled 1.5 cups or 1 can of cooked chickpeas 3 garlic cloves, chopped ½ cup fresh herbs like dill, parsley, or basil 1 lemon, juiced ¼ cup olive oil ¼ cup of tahini ½ tsp dried cumin A large pinch of salt & pepper to taste Method of Preparation
You can use this hummus as a dip, sandwich spread, or add to salads.
This recipe is perfect for early spring, when eggs and Power Kraut are abundant but fresh veggies are still in short supply. Deviled Eggs can be as basic or exciting as you like, but this twist on the classic adds a great briney taste without being too complicated. Any of our Root 5 Farm Power Krauts would be perfect in this recipe, with our favorites being beet sauerkraut or kimchi. Make these to bring to a party, or just for your own enjoyment.
Ingredients 6 large eggs, hard boiled, peeled and cut in half lengthwise 2 tbsp mayonnaise ¼ cup of Root 5 Farm Power Kraut, sliced finely + brine from the jar Salt & pepper Garnish options: chopped cilantro, microgreens, sprouts, or chili crisp Method of Preparation
Bacon Kimchi Fried Rice
This recipe is perfect to eat for breakfast, lunch, or dinner and is super savory. The addition of kimchi really punches this dish up and adds a crisp flavor that offsets the richness of the bacon. Kimchi friend rice is super versatile- switch up the vegetables and add bok choi or summer squash, or swap out the protein for tofu, spicy tuna, or even scrambled eggs. This serves about 6 people as a main dish. Ingredients 1.5 cups of dry long grain rice like jasmine, cooked and cooled, ideally overnight in the refrigerator 1 large yellow or white onion 3 cloves of garlic, minced. 1 small knob of ginger, peeled and chopped finely 1.5 cups of Root 5 Farm Kimchi + juice, chopped finely 2 cups of peas (fresh or frozen) ½ pound of bacon, cooked and chopped into small pieces 1 Tbsp sesame oil 1 Tbsp soy sauce or coconut aminos 1 Tbsp your favorite cooking oil Method of Preparation
Ingredients 2 large yellow onions, sliced 3 cloves of garlic, minced 1 Tbsp oil 1 tsp brown sugar 4 cups of stock of your choice 1 sprig of dried thyme or other herb of your choice salt & pepper to taste Optional: 1 Tbsp all purpose flour Method of Preparation
1. Add oil to a soup pot with tall sides and turn the burner to medium. 2. When the oil is hot add the sliced onions and stir to soften- about 10 minutes 3. Add sugar & a sprinkle of salt/pepper and mix well. 4. Cook for another 20-40 minutes, only stirring every 5 minutes or so. This will allow your onions to caramelize slowly, making them sweet but not burnt. You can choose how dark you like them or how much patience & time you have. Add your minced garlic at the very end, along with your thyme. 5. If you like a thicker soup, add 1 Tbsp of flour and stir together with the onions on low for a few minutes. 6. Warm up your stock and add to the onion mixture, stirring to combine. 7. Simmer on medium low for 15 minutes. Taste for seasoning, if your stock isn’t salted you may want to add some here. You can also add some soy sauce or coconut aminos for added savory flavor. 8. Enjoy the soup as is, or top with garnishes. Garnish This soup can hold its own without any additional add-ons, but French onion soup really is a vessel for lots of crusty bread. You can top with toasted bread croutons that you cut into squares, or you can lay a whole slice of bread on top of your oven-safe bowl and broil for a few minutes. It makes your bread a combo of crispy and soft and it soaks up the onion broth perfectly. I also recommend adding shredded cheese, melting that on top of the bread too! |
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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