Saturday, May 31, 2014

Only one more day….! What are you cooking this week?

We are so excited to be opening practically in a few hours!!! Monday, June 2nd cannot come soon enough.

I wanted to talk about one of our first foods that comes down from the farm; Garlic Scapes.

Like a scallion is to an onion, garlic scapes are the green part of the garlic that grows from the top.

Now what do you do with them? While there are a number of yummy ideas for what to do with garlic scopes, I thought that this simple recipe would jump start some ideas….

Garlic-Scape Pesto Pasta

For the pesto
  • 10 large garlic scapes
  • 1/3 cup unsalted pistachios
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil
  • And one pound long pasta of your choice
Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

Enjoy this green meal to bring in the 2014 season. (Especially you, CSA Members!)

Looking forward to seeing everyone's faces down at the stand on this coming MONDAY!! :)

Recipe from Ian Knauer, 'The Farm'
Photo from 

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