Last night was the first pick-up for my CSA (Community Supported Agriculture) and so far so good. The season usually starts off slow, as the only things that are ripe are lettuce, some root vegetables and a few other things. Week one included:
- Bibb Lettuce
- Bok Choy
- Kale
- Herb pot – Thai Basil and Oregano
- Scallions
- Turnips
- Garlic Scapes
A few years ago was my first run in with Garlic Scapes, and so if you are trying to figure out how to use them, my advice is blended with some white beans to make a garlic bean dip. Another option is garlic scape pesto. Make your regular pesto, but use the scapes instead of the basil.
The first ingredients that I decided to use from the plethora of greens were the scallions and lettuce. I was craving chicken salad and realized it had been quite a long time since I had eaten any or made it at home. The best way to make chicken salad is poaching chicken that is on the bone with some herbs and mirepoix. I only had chicken breasts on hand, so that is what I decided to use for a quick poach. This recipe makes two servings, but you can add additional chicken breasts and a bit more mayo and the seasonings for more people.
Ingredients:
For salad
2 poached chicken breasts
2 scallions, bottom remove, thinly sliced
1 tablespoon mayonnaise
1 tablespoon dijon mustard
1/2 tablespoon lemon juice
1/4 teaspoon dry dill
kosher salt – to taste
black pepper – to taste
In a medium sauce pan, add all ingredients except chicken, salt and pepper. Mix well and then add chicken. Stir to coat and then season with salt and pepper to taste. Enjoy on a sandwich, salad, or just right out of the bowl because you can’t wait.
Poaching Ingredients:
2 chicken breasts, cut into 2-3 pieces each
1 carrot, rough chop
1/4 onion
3-4 sprigs parsley
1 medium stalk celery, rough chop
1 cup chicken stock
water
In a medium sauce pan, add chicken, carrot, onion, parsley, celery and stock. Add additional water to cover chicken.
Bring to a boil and then reduce to a simmer and cook until chicken is tender, about 5-8 minutes. Let cool and remove chicken. Pull apart chicken with your fingers, avoid using a knife to cut it.
