Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Tuesday, June 8, 2010

Recipes: Onion Scape

David says: Sautee or stir fry (eat like a vegetable).
Members, please post your comments and recipes as you discover how to use the items in your share.
Posted by zoe at 2:25 PM
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3 comments:

  1. ImaCrabJune 8, 2010 at 10:12 PM

    I found this recipe using onion scapes and will give it try:
    8 chicken thighs, preferaby organic. (You can use 4 leg quarters and divide them into thighs and drumsticks.)
    4 cloves garlic.
    2 preserved lemons
    1 teaspoon salt
    1/4 cup good extra virgin olive oil
    15-20 scapes, depending on size.

    Use garlic, onion, or a mixture. Clean and cut into 1″ lengths.

    Preheat the oven to 400 degrees.

    Chop the garlic cloves. remove the pulp from the preserved lemons, rinse the rind, and chop it into pieces about the size of matchheads. Make a paste of the garlic, salt, and preserved lemon rind and rub it into the chicken.

    In a 9X13″ roasting pan, toss the scapes with the olive oil, and set the seasoning-rubbed chicken thighs on top in a single layer and ad half a cup of water to the pan. Roast at 400 degrees until the thighs are cooked and beautifully bronzed on top, usually about 40 minutes. Test the chicken for doneness.

    Serve with plain cooked bulgur, putting a thigh or two and a spoonful of scapes and juices on top of each serving of bulgur. Very easy and delicious, and healthy too. You can use rice, but a nutty grain (such as bulgar) tastes better with the preserved lemons.

    ReplyDelete
  2. C and MCJune 9, 2010 at 9:28 PM

    Where did you find preserved lemons?

    ReplyDelete
  3. cherieJune 12, 2010 at 1:09 AM

    More recipes available on my blog.

    ReplyDelete

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