Thursday, June 3, 2010

Welcome to Fresher than Fresh...Cooking with Scapes

We've been watching a bit too much Food Network...bear with me...

Here's a pic of the garden from last week!

Garlic scapes that were harvested in order to encourage healthy, big elephant ear bulbs:

The scapes were chopped up and drizzled with bit of Olive Oil and some Parmesan Cheese then ground in my sweet neighbor's baby food mill (which I promise I will return any day now):

Then I put the garlic scape pesto in ice cube trays to freeze it:

We had pasta with garlic scape pesto and BOY, HOWDY...did it have a kick. Not sure if ours was a bit more stout than most or what, but I'll probably be mixing this in with other pasta sauces or traditional pesto in small amounts to add some flavor. I must say it was a bit too strong to eat solo, but the flavor was amazing.

In addition, we've canned 2 pints of pickled beets, 10 pints of carrots, and frozen 1 gallon of strawberries from our garden! This weekend, we'll be heading out to pick some wild blackberries as well as harvesting some of our own!

In the garden, I'm slowly pulling up the spinach and lettuce that's all bolting to feed to the chickens and the bunny. The garlic is almost ready to pull and we'll soon begin digging up and canning potatoes in earnest. The tomatoes are full of golf ball sized green tomatoes and the onions get bigger each day. Green beans are beginning to bloom and I'll be planting black-eyed peas this weekend. Busy, busy, busy!


Anonymous said...

we have a great garlic scape recipe as follows:
1/4 cup sliced garlic scapes
1 tsbp lemon juice
1/2 tsp coarse sea salt
Black pepper to taste
1 can (15oz) cannellini beans, rinsed & drained
1/4 cup olive oil

In food processor, process scapes, lemon juice, salt & pepper. Add beans & olive oil and puree.

It is an ~AMAZING~ dip for bread, chips, crackers, etc. One of our early summer favorites!

Dee @ Red Dirt Ramblings said...

Wow, you've been working hard. I'm impressed. Your vegetable garden is a beautiful sight.~~Dee

Dirt Lover said...

This is the first year that I've heard about garlic scapes. Are they the green part above the ground? I'm all for using as much of the plant as possible, and love the idea of freezing in the ice cube trays! I use that for lemon juice and also chicken and beef drippings.

Anne said...

You can do the same thing with any mixture of herbs as well. Then thaw and use in a vinagrette, in marinades, add to gravy, stews, soups, stirfry... or if you fill them only 1/2 way you can put them under the skin layer when you roast poultry (it takes several, but it infuses the flavor into the breast meat wonderfully as well as helps keep the meat moist.)

Just freeze the extras and label the airtight container well with what herb mix it is lol. Yeah... I fogot to label one year and well... it was interesting. Great way to savor the taste of summer in January though.

Also try herb infused vinegars for a treat (if you like making vinagrettes that is.)