Many of you have been seeing these weird stringy things that look like ribbony green beans around the farmers markets recently. And our members will also be seeing them in this week’s distribution (the first of the season — Whoo hoo!). They are garlic scapes. They are the shoots that grow out of the top of garlic plants. Fred Forsburg from Honeyhill Farm gave us a little rundown of what to do with them last season. But I didn’t have a personal connection with scapes until we attended a backyard get-together with friends last Thursday. We roasted a few on the grill for a few minutes and they were delish. Even the kids ate them. And someone also brought some garlic scape pesto. I accidentally dipped a cracker in there thinking it was finely chopped guacamole. Nearly fried my eyebrows off. I then decided to put a dollop on my burger and it was out of this world.
My friend, Karen, who lives in Massachusetts and received her first delivery from her local CSA last week, has been raving about her recipe for garlic scape pesto. I thought I’d post it for those who will be receiving scapes this week. Once I get my hands on the one from last Thursday, I’ll post it as well.
Garlic Scape and Almond Pesto
Makes about 1 cup
* 10 garlic scapes, finely chopped
* 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
* 1/3 cup slivered almonds (you could toast them lightly, if you’d like)
* About 1/2 cup olive oil
* Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.