Art made legs for Wayne's grate
and now the squash have a runway
Good day to you, chefs. Connie's been busy with Covid-modified library assignments these past few months, but she recalled seeing a picture of garlic scapes here, likely sometime last spring. While we bask in the tomato harvest, today she's sharing her flashback experience making pesto.
Connie writes: I saw a photo of garlic scapes on your blog but no recipe. A master gardener who works with me at the library asked me if I wanted any garlic scapes this spring. I had never worked with them but said yes!
Looking online, pesto seemed like the most popular recipe. Here I provide the full recipe, but I halved it and served over pasta. Packed a punch but delicious.
Garlic Scape Pesto
1 cup garlic scapes, sliced crosswise (about 10-12)
1/4 cup raw sunflower seeds
1/2 cup olive oil
1/4 cup Parmesan cheese
1/2 cup basil leaves
juice of one lemon
1. Place the garlic scapes in a food processor and pulse for 30 seconds.
2. Add the sunflower seed and pulse for 30 seconds. Scrape down the sides of the bowl.
3. Add the olive oil and process on high for 15 seconds
4. Add the Parmesan cheese and pulse until the ingredients are combined.
5. Add the basil and lemon juice and process until you reach a desired consistency.
6. Add salt to taste and serve immediately.
Badger Flame Beet
Chris and Lisa just pulled their first badger flame beets yesterday from seeds we started together (you'll recall the bunny feasted on my early plants).
Today's cooked beet report:
sweet and luscious
Sly &The Family Stone - Hot Fun in the Summertime
(I'd be lying if I said those opening bars don't give me a chill)