Week three: garlic scapes, radishes, tomatoes, kale, mixed greens, scallions.

To utilize this weeks share, I made veggie frittata cups (garlic scapes, tomatoes, kale, and piave cheese), pickled garlic scapes, and bright lil salad with radish, boursin cheese, and pickled garlic scape vinaigrette. You can make this in less than an hour, and you’ll have frittata cups for the week!

The recipes:

  • Any-veggie frittata

    6 eggs, ¼ cup milk, ½ tbsp salt, + 1 cup of your wildest add-ins.

    1. Preheat your oven to 400 degrees.

    2. Sautee your veggies in olive oil and a pinch of salt to wilt them down. You can pack up to 1 cup of sautéed veggies in to this frittata recipe. Let the veggies cool slightly as to not begin cooking the eggs when added.

    3. Whisk 6 eggs, ¼ cup of milk, ½ tbsp salt, and up to ¼ cup of cheese, if desired. Add sauteed veggies.

    4. Grease and then pour egg mixture into a muffin tin or small casserole dish.

    5. Bake for 15-20 minutes, until top is golden brown.

    6. Enjoy

  • Pickled garlic scapes

    Chop em up, 3-2-1 pickle.

    1. Admire your garlic scapes curls, then say goodbye to them and dice into manageable pieces.

    2. Mix pickling brine via the 3-2-1 method. 3 parts water, 2 parts vinegar, 1 part sugar. Heat mixture until sugar dissolves then pour over garlic scapes.

    3. Let sit, ideally overnight, then enjoy. Save the brine for the vinaigrette recipe, if desired! →

  • Pickled garlic scape + mustard vinaigrette

    A splash of pickle brine makes it shine (that’s what I always say…)

    For two side salads:

    1/8 cup high quality EVOO

    ½ of a lemon, for it’s juice

    1 tsp dijon mustard

    1 tbsp garlic scape pickle brine

    1. Whisk ingredients. Enjoy.