Farm to Table: Eating Local with Amber Waves Farm
This summer I am lucky enough to be a member of the Amber Waves Farm CSA and let me tell you, I am LOVING IT! Each week I get to visit the farm to pick up my basket of fresh goodies and in a few weeks will have an opportunity to pick some of my own produce.
Due to their incredible diversity on the farm, I’ve been able to experiment with a few vegetables that are certainly out of my comfort zone. So far, I have tried chive blossoms, garlic scapes, and kohlrabi.
Just like garlic, chive blossoms are rich in allicin, which has both anti-microbial and antioxidant properties. Once they blossom I like to use scissors and cut them over my salads or roasted vegetables. This adds a mild onion taste and a beautiful pop of purple!
These are by far the coolest part of the garlic plant – scapes are long thin and curly. They too have a mild garlic flavor but pack a serious antioxidant punch. My favorite way to eat them has been in a garlic scape pesto.
10 garlic scapes, bulbs discarded
1/3 cup raw walnuts
1 tbs ground flax seeds
½ lemon, juiced
1/3 cup extra virgin olive oil
Salt and pepper to taste
Pulse all ingredients, except EVOO in a food processor until broken down. Leaving the food processor running begin to slowly add the EVOO. Don’t forget to stop and scrape down the sides if needed. Once fully combined, add to zoodles, grilled chicken, chickpea pasta, or whatever your heart desires!
Kohlrabi comes from the same family as broccoli, cauliflower and cabbage. This means it is a fantastic vegetable to support detoxification, digestive health, and fight free radicals. I add the greens to my salad or lightly sauté them with garlic. The bulbs I peel and slice into halfmoons and stir-fry with onions, carrots, broccoli, and any other veggies I have in the house. The flavor is light and radish like.
If you find yourself in Amagansett stop by and check out all their amazing offerings and follow them on Instagram @amberwavesfarm.