Wednesday, June 12, 2013

Green Heron and Green Garlic Dip

I stayed home this afternoon instead of taking our garlic scapes to our Wednesday farmers' market with my husband since we didn't really know when/if the severe storm sweeping through the country this afternoon would really hit our area in SE Michigan. If it was just the two of us to worry about, I would have gone as usual. However, with a dog that trembles, shakes, pants, and downright quivers when thunder is 100 miles away (let alone sirens for tornado warnings), we decided that one of us could stay home because the market might be slow today due to the impending storm plus one of us should stay home to be able to reassure Phoebe (since the potential storm is supposed to be particularly severe).

So what to do when I am so far behind that I'll never catch up? First Phoebe and I made the rounds of the farm and battened down the hatches so to speak outside, making sure anything that could fly away in the wind was in the garage or barn. Then I decided to download photos that were backlogged and even look at and label them (while keeping an eye on the weather outside and on the TV channel).

I finally changed the photo on the top of my blog today, showing our latest and best new bird on the farm. It is a green heron, patiently waiting for its breakfast to appear on the edge of our pond. I don't have a great camera, and I take many photos through windows, using the zoom, always just hoping for the best, meaning that the photo is not too blurry. I have seen green herons many times over the years, but this was the first sighting on our farm, so it was a special day!

In addition, here is an easy spring-time bean dip recipe using lovely green garlic, if you're lucky enough to find some at your local farmers markets. Ingredients are easy, readily available (other than the green garlic), flexible, and healthy.

Green Garlic Bean Dip

~1 can (2 cups, 15-oz) drained northern white beans
~2-3 Tbps. lemon juice
8-10 trimmed stalks of green garlic so that you are using mainly the bulb end (trim off the roots - they are edible, wash them well and save for a salad - trim off any brown tips of the leaves and then cut off most of the leaves to use later in pesto)

Cut green garlic into ~1-inch pieces, add all ingredients to a large food processor, and blend until beans are smooth and there are small flecks of green stems. Taste and add more lemon juice if desired. If it is still too thick, add just a small amount of water to thin it down a bit. Add a bit of salt and pepper if desired. 

This recipe freezes well as most bean recipes do. 

Yum, yum! When green garlic is no longer available, the garlic scapes come next (which is right now in our area of the country this year - their emergence is always variable!), and they can also be used easily in this recipe! Enjoy!

Cultivate your life  - you are what you grow - inch by inch, row by row,

Diana Dyer, MS, RD


elizabeth said...

I love green garlic, I've been eating it for the last two months every night on salads. I even planted some in my greenhouse last Fall, so I would have green garlic as soon as possible. I don't use as many scapes, but mine are not ready yet here in Montana anyway. Do you find this dip is best with white beans or would chickpeas be just as good?

Diana Dyer said...

I also LOVE the fresh taste of green garlic. This year I even made pickles from the white parts of green garlic. I have never made this dip with chickpeas, but I am sure it would work just fine, even black beans, although the green flecks show up so beautifully with the white beans. Give the chickpeas a try!

elizabeth said...

It is quite pretty with the white beans, I'll soak some overnight and cook them in the pressure cooker tomorrow. Thanks!