Garlic Scape Pesto
Thank you to everyone for making this year’s Outstanding in the Field event such a success. In the future we hope to offer more of these events, in various price ranges to give everyone the opportunity to experience eating in the fields where the food comes from. It truly is amazing.
Until then, come by for a visit every second and fourth Saturday of the month for public farm tours. Feel free to bring a picnic lunch to eat on the farm after the tour. To register, email firstname.lastname@example.org with the date you’d like to come out!
This next week’s box is full of great local produce. If there is a time to sub out for local treats, now’s the time. In my box carrots, parsley, zucchini, kale and lettuce are all coming off Full Circle’s farms. Garlic scapes and cabbage are also available, local substitutions that you might want to add to your order.
This week the scapes are coming from the Okanogan Valley. The Okanogan Producers Marketing Association is a group of six farms that banded together to share the extended costs of farming. Their attention to quality and flavor is excellent in everything they produce and their scapes are out of this world!
For those of you that are not familiar with scapes they are basically the stem of what becomes the flowering bulb of garlic. They have a more mild and slightly sweeter flavor than mature garlic and make a great substitution for garlic in any recipes, as well as a more flavorful substitution for chives or scallions.
One of my favorite methods for cooking with scapes is to make a simple pesto. Toss this pesto with pasta, use as a topping on pizza or spread some on a grilled chicken breast. Either way you’ll find a new flavor that you’ll soon look forward to all year.
- 2-3 cups, about 6-7 garlic scapes, chopped roughly to fit in your food processor
- 4-5 medium basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Zest from half a lemon
- 1/3 cup pistachio or pecans, toasted
- olive oil, about 3/4
- 1/4 cup Parmigiano-Reggiano, shredded
- In a food processor, chop scapes, basil, and zest until roughly chopped. Season with salt and pepper. With processor running, pour oil in a thin stream as the processor works. When the mixture is a rough paste add nuts and pulse to a rough chop. Remove to a medium bowl and mix in Parmigiano-Reggiano. Season with salt and pepper to taste. To store place in serving size containers, cover with a thin coat of oil and refrigerate or freeze.