FRESH THIS WEEK!
Garlic Scapes, Strawberries, Fresh Basil, Broccoli, Pea Tendrils, Peas, Shallots, Arugula, Garlic, Chives, Carrots, Beets, Kale, Chard, Napa Cabbage, Rhubarb, Green Onions, Spinach, Lettuce, Bok Choi, Salad Mix, Cut Flowers, Radishes, Salad Turnips, Parsley, Cilantro, and Dill.
MUSIC THIS WEEK
Wednesday: Living Well
Saturday: Pat Coast
Not much excites me more than the first appearance of garlic scapes at the farmers’ market! Garlic scapes are the long, curly shoot that forms from the center of garlic bulbs that are close to being ready for harvest. The shoot eventually produces a flower, but doing so draws energy away from the growth of the bulb itself, which is why farmers typically cut the scape off.
Raw scapes have a delicious (but powerful!) garlic-y flavor, but grill them a little and the flavor becomes very mild and more like asparagus, which makes them perfect for your plate in a number of different ways:
Grilled: Brush whole scape in olive oil and sprinkle with salt/pepper. Grill for 2 minutes on each side. Spritz with lemon juice and serve.
Added to recipes in place of garlic bulbs (they’re especially good in hummus!).
Mixed into butter to make Garlic Scape Compound Butter.
And, my personal all-time favorite: Garlic Scape Pesto. I make a large batch of this every year and freeze it in ice cube trays. Then I pop them out one or two at a time all year long for batches of pasta, as a sauce over chicken breasts, or to toss steamed veggies with just before serving. Delish!
…And just think, this is something you will likely only find at the Farmers’ Market! (Grocery store shoppers have no idea what they’re missing!)
Today’s recipe is from longtime market grower and owner of The Coeur d’Alene Coop, Candace Godwin. Walnuts can be substituted for pine nuts, if desired.
This is a spicy and deliciously easy pesto to make with garlic scapes!
- 8 to 10 Garlic Scapes stalk and leaves
- 1/3 cup Pine nuts or almonds or pistachios
- 1/3 cup Parmigiano-Reggiano
- 1/3 cup Extra Virgin Olive Oil
- 1/2 small lemon, juiced
- Salt and fresh cracked pepper to taste
Rough chop the garlic scapes and put them, along with the nuts and cheese in a food processor. Pulse until blended, add salt and pepper and lemon juice. With processor running, drizzle in olive oil until blended and smooth.
Garlic scape pesto can be used like regular pesto -- top pizza, mix it in pasta (so good with shrimp!) or mix it in eggs. It freezes well -- put dollops in ice cube trays, freeze and pop in freezer bags to enjoy into the winter months.