Wednesday, June 15, 2011

New Addition to Our CSA List!

Many of you have expressed an interest in both giving and receiving recipes for the "101 ways to make squash," and other veggies greats. Starting with our next CSA list we will be making an addition of : "Recipe of the Week." During the week we will accept recipes from whom ever would like to submit them, we will pick one to enhance the veggies for that week and share it with all our friends. ......all others that are submitted will be added to our new recipe section. So if you have a great recipe, send it on in. :)

We did receive a recipe that will enhance your Garlicscape collection. It was sent in by Ashley Bird. Like many others she had never cooked with them before and found a very yummy one!


Makes about 1 cup
Roughly 10 Garlicscapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup of slivered almonds ( you can toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of 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 and enjoy!


  1. Nice! I've always made this with walnuts, so am looking forward to trying the almond version. If you want to freeze this pesto, you can put it all together except for the cheese. When ready to use it, defrost what you want (I freeze mine in ice cube trays), add cheese to taste (and maybe some olive oil) and you are good to go. You can use the frozen cubes to drop into soups too!

    There's an interesting recipe for *pickling* garlic scapes at the Not Without Salt blog here:

  2. Cool recipe Thanks a lot for this awesome post. I like it so much....

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