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Thursday, July 11, 2013

A Great E"scape"

One of the items that Blooming Glen Farm (and many other CSAs) offer during the early summer are garlic scapes.  These alien-looking things are the stalks of the garlic plants that are cut off so the energy of the plant can go toward the bulb instead of the stalk.  But you don't want to let them go to waste.

Problem is, many people don't quite know what to do with these garlicky tasting things. 

They're great chopped up and simply sautéed in some olive oil with salt and pepper--either alone or as an addition to other veggies.  I've also tossed them in oil, salt and pepper and thrown them on the grill until they're tender.  A good accompaniment to some grilled meat or fish.

Probably the most popular way to use them is in a pesto.  If you like garlic, this is a quick and versatile way to use scapes.  Use it tossed with pasta (like I did at the farm this week along with some fresh green beans).  It's also really tasty as a condiment for grilled fish or meat or even on some grilled bread brushed with olive oil.  Yum! 

Like other pestos, freeze your extra in ice cube trays.  When they're frozen solid, remove them to a zipper freezer bag and then you have ready-made pesto whenever you need it. 

This makes a good amount of pesto.  If you want less, or have less scapes to use, just adjust the ingredients accordingly.

1 lb garlic scapes, chopped in 3" pieces
1 cup Parmesan cheese, grated
1/2 cup pine nuts
1/2-1 cup extra-virgin olive oil
  • Put garlic scapes in food processor and puree until evenly chopped.
  • Add Parmesan and pine nuts and process until smooth.
  • With processor running, slowly add oil until emulsified and to your desired consistency.

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