Highlighting Community Healthcare Network

“We like when we open our fridge and see the different colors.  We are trying new recipes, saving money, and it has encouraged us to eat healthy!”  -Christina Fullmore

CHFP partners with several different community organizations around the city. This week we are highlighting a story from one of these partners, Community Healthcare Network. They are a nonprofit organization providing more than80,000 New Yorkers with primary and behavioral healthcare, dental, nutrition, wellness, and needed support services. Currently, there are 74 participantssigned up at the Williamsburg and Crown Heights clinics. CLICK HERE  to read about how CHFP’s Farm Share has been a life-changing experience for their participants. 

 

FRESH PICK

Garlic Scapes are truly underrated. What’s a garlic scape? It’s a stalk that grows from the garlic bulb about a month prior to harvest. Their unique mild, sweet flavor has an unmistakable garlicky punch! These curly green stalks are only here for a short season so grab them before they are gone. This week our garlic scapes come from Jenine Empie in Schoharie, NY.

 

Ingredients 

10 garlic scapes, finely chopped 

⅓ to ½ cup finely grated Parmesan, to taste and texture 

⅓ cup slivered almonds, toast them lightly, if you’d like 

About ½ cup olive oil 

Sea salt, to taste  
Package of pasta, use your favorite pasta shape

Summer squash, green beans, tomatoes, potatoes - whatever veggie you have on hand

Grilled or sautéed chicken or tofu, if desired

Directions 
Pesto-yields about 1 cup
1. Put the scapes, ⅓ cup of the cheese, almonds, and half the olive oil in a food processor, blender, or mortar and pestle
2. Pulse to chop and blend all ingredients and then add the remainder of olive oil. If you want, add more cheese
3. If you like the texture, stop. If  you’d like it a little thinner, add more oil
4. Season with salt, to taste

Pasta 
1. In a large pot of heavily salted boiling water, cook pasta following package directions (8-12mins)  until al dente. 
2. While pasta is cooking, saute your vegetables or protein in some olive oil and season with salt and pepper to taste
3. If adding potatoes, dice them into ½ inch cubes and boil in salted water until tender
4. Drain pasta
5. Add desired amount of pesto mixture to pasta
6. Sprinkle with additional parmesan if
desired, serve