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!
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