Spring Garden Greens

            The garden is growing greener by the day.  Most people have just gotten their tender plants, such as tomatoes and peppers, set out in the garden.  The seeds that were planted in early spring, such as lettuce and peas are finally ready.  Green onions are growing taller by the day.  Of course, those pesky green weeds are really starting to creep up on us now as well. 

Garlic scapes are another early spring green garden veggie that is often overlooked and under-utilized.  Garlic, which is planted in the fall, sends up a flower stalk in the spring.  It looks kind of like a little green snake that comes out of the middle of the plant.  They should be picked off so that the garlic can concentrate its energy on the bulb underground instead of the flower.  Instead of just discarding them, they can be chopped up and used just like fresh garlic.  I have been a little worried because I felt like my scapes came on much earlier than last year.  I checked my records and last year my article featuring scapes was printed the second week in June, so it looks like they are about two or three weeks early.  My best farmer-friend, Becky, is growing over an acre of garlic and she confirmed that her scapes are ready as well.  We both think our garlic bulbs may be pretty small this year—just another by-product of our funny spring weather this year.

            The following recipe was sent to me by my friend Jayne, who got it from annies-eats.com.  I modified the recipe slightly; it called for leeks, which I changed to garlic scapes and a few other minor alterations.  This delicious dish really highlights a wide variety of early spring vegetables.

Spring Green Risotto

5 c. chicken or vegetable stock

1 ½ tbsp. olive oil

2 green onions, chopped

10 garlic scapes, chopped into ½ in. pieces

1 ½ c. Arborio rice

2/3 c. dry white wine

1 lb. asparagus, cut into ½ in. pieces

1 ½ cups fresh peas (cut into ½ in pieces if using snap or snow peas or shelled if using English peas)

2 tsp. kosher salt

1 tsp. pepper

2 tbsp. lemon juice

1/3 c. mascarpone cheese (or cream cheese, which is what I used)

½ c. parmesan cheese

3 tbsp. minced fresh chives

            In med. saucepan, heat the stock over med. heat until simmering.  Heat the olive oil in large pan.  Add the green onions and sauté until tender.  Add the rice to the pan and stir to coat with the oil, cooking for about 1 min.  Add the white wine and simmer over med. heat, stirring constantly, until most of the wine has been absorbed.  Add the stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.  Meanwhile, blanch the asparagus, peas, and scapes in boiling salted water for 4 min. until crisp-tender.  Drain and rinse immediately with cold water to stop cooking.  When the risotto has been cooking for 15 min. add the asparagus, peas, and scapes to the risotto.  Add salt and pepper.  Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.  The entire process should take 25-30 min.  Remove from heat.  Mix in the lemon juice, mascarpone or cream cheese, Parmesan, and chives.  Stir until cheese is melted and creamy.