Garlic Scape Stew

Made this "stew" yesterday and it's really yummy!

Big Ole fistful of garlic scapes, stems cut 1/4 inch, flowers cut chiffonade
1/3 c olive oil
1/3 c dry white wine
8-10 C Veggie or Chicken broth
1 C of white beans, soaked overnight
1 C barley
Salt and pepper to taste

Put a heavy bottom soup pot on medium high heat. Add olive oil. When shimmering, add scape stems, salt and pepper and allow to slowly fry without burning for 5 minutes, or until they begin to soften. Add wine and continue cooking until reduced. Add veggie broth and bring to a low boil. Add beans and barley and continue cooking on medium heat (should be a very low boil). In the last 5 minutes of cooking, add in garlic flower chiffonade!

Tasty. Would be great with some kale or other greens added in, too.

Rosemary's Rhubarb Cherry Chutney

Rhubarb Cherry Chutney

1 tblsp. vegetable oil

1 1/2 c. diced red onion

1 tblsp. grated ginger root

pinch of salt

1/4 c. cider vinegar

1/4 c. sugar

1/2 tsp. ground coriander

1/2 tsp. ground cardamom

1 tsp. ground cinnamon

1/2 c. dried cherries

1 1/2 c. cherry or apple juice (I used black cherry juice, because it's what I could find.)

4 c. sliced rhubarb (1" pieces)

Warm the oil in a nonreactive saucepan and add onions, ginger, and salt.  Cover and saute on medium heat, stirring often, until onions are softened and clear, about 10 minutes.

Add vinegar, sugar, spices, cherries, and juice and bring to a boil, then reduce heat and simmer for 5 minutes.  Add rhubarb and simmer (covered) for an additional 10 minutes until the rhubarb is tender and the chutney somewhat thickened.  Store in sealed container in the refrigerator.  (Keeps at least 2 weeks; or freeze for longer storage.)

Good with Indian curries, fish, or an English ploughman's lunch!

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Enjoy!
Danielle