Orzotto with rocket and broad beans - Untested

https://www.latartemaison.it/2013/06/orzotto-con-rucola-e-fave/

140 g pearl barley

1 small bunch of arugula

10 broad bean pods

curry to taste

20 g of goat cheese

10 g of butter

1. Bring lightly salted water to a boil and blanch the shelled fava beans. 
2. Rinse the barley under running water. 
3. Melt the butter in a risotto pan and toast the barley for a few minutes.
4. Drain the fava beans, keeping the cooking water aside and warm. You will use it to cook the barley, adding a little at a time. 
5. Continue cooking and halfway through, add the previously washed and chopped arugula. 
6. Remove the skin covering the fava beans and add them, reserving a few for garnish. 
7. Once cooked (about 30 minutes), add a teaspoon of curry powder and turn off the heat. 
8. Stir in the goat cheese and let rest for a couple of minutes before serving.

Asparagus Soup (creme d'asperges) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 asparagus (about 1lb) rough chop

2 garlic cloves, minced

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, creme fraiche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the garlic, salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the asparagus and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the asparagus are fully cooked and losing their bright green colour. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering until ready to serve.

Garlic Scape Soup (crème de fleur d'ail) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

https://itsavegworldafterall.com/potato-garlic-scape-soup/#recipe

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 garlic scapes (about 1lb) rough chop (you can reserve the flower tops for garnish)

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, crème fraîche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the scapes and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green colour. NOTE, if left too long they will turn grey. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. Scapes can be a bit pulpy, so purée the soup well. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering.
10. OPTIONAL
11. Place the reserved tops in a bowl and drizzle with olive oil, salt, pepper and more chili flakes.
12. Heat a saute pan or grill pan over medium high heat.
13. When hot, grill the flowers on both sides until softened and just starting to char, about 4 minutes a side. Set aside.
14. Ladle the soup into bowls and, if using, garnish with some of the scape flower tops.

Orzotto with Greens and Smoked Bacon - Testing

https://blog.giallozafferano.it/lacucinadihanneke/orzotto-con-spinaci/

1 - Good, but very green tasting, to the point where the bacon is a bit lost!

Serves 4

100g (3.5oz) smoked bacon ends, chopped 
1 onion (6oz/170g) finely chopped 
1 Tbsp (14g) butter 

350g (12oz) dry pearl barley 

½ cup dry white wine 

approx. 1.5 litres / 6 cups meat or vegetable broth, kept hot, as needed 

350g (12oz) fresh greens — spinach, swiss chard, arugula, and/or nasturtium leaves, washed, thick stems removed, roughly chopped 

4 Tbsps grated Parmigiano Reggiano, plus more for serving 

1 tsp salt 

1/4tsp black pepper, to taste

1. Sauté the onion and bacon in the butter over medium heat for a few minutes until the onion is softened and the bacon has rendered some of its fat.
2. Add the dry barley and stir to coat and toast briefly, about 1 minute.
3. Pour in the white wine and let it absorb, then begin adding the hot broth a ladleful at a time, stirring occasionally and adding more as each addition is absorbed. Continue for 35-40 minutes until the barley is tender but still has some bite.
4. About 5 minutes before the barley is done, stir in the greens. (Nasturtium leaves, being more delicate, should go in at the very end — just 1-2 minutes before serving.) Continue cooking until wilted and tender, adding a final ladleful of broth if needed to keep things loose.
5. Stir in the Parmigiano. Taste and adjust seasoning with salt and pepper.
6. Serve immediately with additional grated cheese on the side.

Orzotto with peas and bacon - Untested

https://www.fattoincasadabenedetta.it/ricetta/orzotto/

For the broth

3 Tbsps. extra virgin olive oil

½ onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 l water

salt

For the barley

300g pearl barley

1 shallot, minced

50g bacon ends, rind trimmed, sliced thin into strips

150g fresh garden peas

100 ml white wine

50g grated Parmesan cheese, plus extra for serving

1 Tbsp. parsley or 1 tsp thyme or lovage

extra virgin olive oil

black pepper

1. First, prepare the broth. Heat the oil in a pan and sauté the chopped celery, carrot, and onion, until they are just starting to brown.
2. Add the water and salt, and cook partially covered for 30 minutes.
3. In a pan, render the bacon and drain the excess fat. Add a generous drizzle of oil and brown the shallot for a few minutes.
4. Add the peas and cook everything for 2 to 3 minutes.
5. Now add the barley and cook for 1 to 2 minutes, until it starts to brown and smell nutty.
6. Deglaze with the white wine and cook until it's almost all gone.
7. Only add enough broth to cover the barley, adding more as needed. Adding the broth in stages and occasionally stirring helps to release starches and makes for a creamier texture.
8. Once the barley is tender but still pleasantly chewy, stir in the grated Parmesan, herbs and a generous drizzle of olive oil.
9. Garnish with fresh ground black pepper.

Pasta con talli d'aglio - Test 2

1 - I took the Pasta con aglio et olio recipe for garlic scapes. It worked really well.

2 - Yep, it's a keeper. The trick is to serve it asap because the sauce tends to get absorbed if the pasta sits for too long. I also used most of a ½ cup of pasta water for the sauce which worked better.

1 lb spaghetti

¼ to ½ cup pasta water

100g garlic scapes (about 6–8), trimmed and finely sliced into ⅛" rounds

1 tsp salt, plus more to taste

½ cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

Zest of ½ lemon (2g)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve ¼ cup pasta water before draining.
2. Meanwhile, combine the olive oil, garlic scapes, salt and red pepper flakes in a large skillet before turning on the heat.
3. Cook over low heat for 8–10 minutes, stirring occasionally, until the scapes are completely tender and have lost their raw bite. They should soften and become fragrant without taking on much colour.
4. Reserve the pasta water and drain the spaghetti.
5. Add the spaghetti and reserved pasta water to the skillet. Increase the heat slightly and toss continuously for 1–2 minutes until the oil and pasta water form a light emulsion that coats the pasta.
6. Remove from the heat.
7. Add the parsley and lemon zest and toss thoroughly. Taste and adjust the seasoning.
8. Serve immediately with grated Parmigiano-Reggiano, if using.

Damson and Blackberry Pockets - Test 1

I adapted a tart recipe to make this and knocked it out of the field on the first try! They are a bit dangerous, like cookies, where one doesn't seem to be quite enough... The technique is the thing, different fillings can totally be possible, even probable.

Sweet Pie Crust

225 g flour

generous pinch salt

1½ Tbsp sugar

170 g butter

¾ tsp vanilla

3–4 Tbsp cold water

Fruit Filling

1 cup (150–170g) damsons, after being quartered and stoned (200g whole)

1/2 cup (60–75g) blackberries

2 Tbsps. (16g) ground almonds

1/3 cup (72g) brown sugar

a pinch of salt

a pinch of ground ginger (or nutmeg, or cinnamon)

1 egg yolk, lightly beaten with 1/2 teaspoon sugar

For the dough

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a lumpy mixture with pea-sized pieces throughout. We're not looking for perfection here, just to break up the butter a bit and spread it out.
2. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk and refrigerate 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want before rolling it out completely to line the tart shell. Chill another 15 minutes. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pocket in the crust for that flaking effect.

For the filling

1. While working on the dough, cook the damsons and blackberries in a small pot with a Tbsp of water on low for about 20 minutes. Let it cool completely.
2. Remove the damson pits and add the ground almonds, sugar, salt and ground spice. Cool completely. 
3. Preheat the oven to 400°F.
4. (WOULD IT BE BETTER TO ROLL OUT A SHEET AND CUT UP?) Divide the dough into 36g balls (this gives you 14 balls initially, but saving the trimmings you will get enough to make 2 more balls of 36g for a total of 16).
5. Roll out the dough to about 1/8" into 4.5x5" rectangles.
6. Wet 1/2" (about the width of an adult forefinger) around the edges of a piece of dough with water, dollop 30g of the damson blackberry mixture in the middle, lay another rectangle on top and press around the edges with your fingers to seal. Trim each side for an even edge and set on a cookie tray.
7. Brush the top of each pocket with the sweet yolk mixture.
8. Bake in the oven for 15 minutes, then reduce the oven temperature to 350°F and bake for another 20–25 minutes or until the pastry is cooked and golden brown.