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Posts Tagged ‘garlic scapes’

by Caitlin Saniga

This is one mighty pesto, exploding with spicy, garlicky goodness. Be warned: A little goes a long way, and just like bulb garlic, scapes are a total breath wrecker. Keep the mouthwash nearby.

  • 1 cup 1-inch lengths garlic scapes, buds removed
  • 1/2 cup chopped parsley
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese (or 1/4 cup Parmesan and 1/4 cup Manchego … That’s what I used.)
  • 1 tablespoon fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • salt and pepper, to taste

The season for scapes is short, usually just a few weeks in June. I got these Persian star garlic scapes from my friend Ryan**, who grows garlic at his farm in Bedford County, Va. This variety is on the spicy side and yielded a bold, tingly-on-the-tongue pesto.

If you’ve never worked with scapes before, here’s a tip for chopping it. Each scape looks like a long, twisty, green stem with a small, yellow-green bulge somewhere in the middle. Notice that the scape is slightly tapered along its length and that after the yellow-green bulge, which is the blossom,  it’s much thinner. Cut off the blossom, and discard it along with the skinny green top. This part of the plant is stringy and less flavorful and will work against you if your aim is a smooth pesto.

You’ll be left with the thicker green part, which has a similar consistency to blanched asparagus, if you ask me. Chop this part of the scape into 1-inch lengths. For me, it took about 2 dozen smallish scapes to fill up 1 cup. Of course, you could always use less scapes and more parsley if you want a milder pesto.

I'm sure this pesto would be delicious served with the typical pasta, but I used it recently on an egg sandwich with some radicchio.

I’m sure this pesto would be delicious served with the typical pasta, but I used it on an egg sandwich with some radicchio.

Add the scapes, parsley, pine nuts, cheeses and olive oil to the bowl of a food processor. Puree until smooth, pausing to scrape down the sides of the bowl a couple of times. If the pesto isn’t as smooth as you’d like it, add more olive oil a tablespoon at a time.

Store the pesto in a sealed glass or ceramic container in the fridge for up to 2 weeks. (I’m afraid a plastic container would forever smell like garlic!) The pesto will mellow out slightly as it sits.

Makes about 1 1/2 cups.

** You can read more about Ryan’s farm on his A Scape Clause blog.

*Presto is our June guide that proves pesto goes way beyond basil. Find all of our Presto pesto recipes here.

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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee

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Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

It ain't easy being green. But it's so easy being the cutest ever. Great job, cute salsa!

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoons salt, or to taste
  • 3/4 cup water

Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.

I want to see what else I can use tomatillos for - this was my first time working with them.

Add all the ingredients into a blender and puree for a few seconds.

Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes.  Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.

Makes about two cups.

Recipe adapted from: Meals in a Madhouse

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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