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CSA Week 1: Garlic Scapes

Our first week's CSA share arrived last Monday with purple and green heads of lettuce, white and red bulb onions, heads of garlic, mint, and garlic scapes!  For those who not been following along on the CSA Insider or social media (@nutritiondmp), join us!  We want to hear what recipes and information you want to learn about!  Plus, we give you tips and information to use local produce before it comes out on the blog.
Onions, garlic, lettuce, and fresh mint are fairly familiar foods we use.  But did you know that you can freeze onions and garlic?

Freezing Onions

Don't need all the onions your CSA gave you? Chop and freeze your onions to use in cooked dishes later! The National Center for Home Food Preservation and the Cooperative Extension out of University of Nebraska–Lincoln both have instructions on how to freeze onions.

Freezing Garlic

The National Center for Home Food Preservation states that freezing garlic may yield undesirable flavors. If you want to freeze garlic – particularly if you have a lot from your CSA – this handout from North Dakota State University Extension Service has instructions.


The garlic scapes were an unexpected addition to the CSA box this week, and really fun to learn about!

Garlic Scapes: What are They? What to Cook?

In his article, fellow UI Extension educator, Grant McCarty, shares that "garlic scapes are the immature, flowering stems of hardneck garlic." Scapes have a milder flavor than cloves of garlic, but can be used anywhere you use garlic.

The University of Kentucky recommends storing scapes in the refrigerator for up to a month. From there, scapes can be frozen, either raw or blanched before freezing.


A goal of CSA Insider is to give CSA recipients simple recipes to make with their foods. No reason to let your money and food to go waste!  The CSA Insider e-update went out on Friday to participants who signed up, with a first look at the recipes.  Enjoy the videos of these recipes on our YouTube channel too!

Wilted Lettuce Salad (Serves 4)

For extra flavor, add cooked bacon to the salad. Use the bacon grease for part of the oil.

2 Tbsp vegetable oil
1 Tbsp vinegar
1 tsp honey or granulated sugar
1/4 tsp ground black pepper
2 small heads of lettuce, cleaned and torn into bite-sized pieces

1. Whisk together oil, vinegar, sugar, and black pepper in a small glass measuring cup.
2. Microwave for 30 seconds or until mixture boils.
3. Pour hot dressing over lettuce. Toss to coat.

Lettuce and Mint Salad (Serves 4)

Dress with a soft cheese, like feta, or a handful of walnuts.

1 small head lettuce, cleaned and torn into bite-sized pieces
1 garlic scape, minced
1 Tbsp fresh mint, shredded

Lemon Mint Dressing
1. In a large bowl, add lettuce and top with minced garlic scape and mint.
2. Serve with Lemon Mint Dressing

Lemon Mint Dressing

1/4 cup chopped fresh mint
2 Tbsp lemon juice
2 Tbsp vegetable oil
1 tsp honey
1. Whisk together mint, lemon juice, oil, and honey in a small glass measuring cup.


Garlic or Garlic Scape Hummus (Serves 6)

1 can (15 ounces) garbanzo beans (chickpeas), drain and save liquid, rinse beans
1 clove garlic or 1 garlic scape
1 Tbsp ground cumin
2 Tbsp vegetable oil
3 Tbsp reserved bean liquid
1. Place all ingredients into a food processor or blender.
2. Process together until a smoother consistency.
3. Serve with whole wheat pita bread, pretzels, or veggie sticks.
Adapted from INEP, Easy Hummus Dip


Simple Mint Iced Tea (Serves 2)

1 tea bag
8-ounce hot water
1 Tbsp shredded mint

1. Add tea bag to hot water. Let steep for 5 minutes with mint.
2. Remove mint and tea bag. Pour over a glass with ice.

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