The tail end of garlic scape season is upon us, and I was lucky enough to get a GIANT box of them from a local farmer…..there was much chopping in the house (which then smells like garlic for the next few days….but there are worse things…)
We still have a bunch of frozen scape pesto from last year, when I went a little overboard with pesto making…so this year I am mostly chopping and freezing them, and dehydrating a bunch to make a garlic seasoning salt.
This fall, I am hoping to plant a nice large bed of garlic, something we seriously can never have enough of!
Here’s some of my favorite scape recipes!
Our favorite garlic scape pesto:
1 cup chopped garlic scapes
1/3 cup toasted nuts (I use sunflower, but pine nuts and almond work well)
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 tsp salt
(Few pinches of black pepper, or pepper flakes if you like spicy!)
Blend together in a food processor, and enjoy!
This freezes really well, I like to freeze mine in ice cube trays, pop them out, and put the cubes back in the freezer in baggies….then you can just defrost what you need!
Garlic scape hummus:
5 or 6 scapes chopped (maybe 1/3 cup approximately)
4 cups cooked garbanzo beans
1 1/2 tsp salt
2 tablespoons sesame tahini
Juice of 1 lemon
Juice of 1 lime
Few pinches of black pepper
1/4 to 1/3 cup olive oil (or more if you prefer it very smooth)
Blend together in a food processor, and refrigerate.
Great as a dip for veggies!
My photo of the giant box of scapes seems to have disappeared into cyberspace, so here are some of our weeks harvest instead!
And the newest arrivals here, our baby broad breasted bronze turkeys…