Did you know that garlic scapes only grow on hardneck garlic? This makes them a niche crop – most conventional garlic farmers don't grow hardneck garlic because removing the scapes takes too much extra work. Luckily, our friends over at Fiddler's Green Farm grow organic hardneck garlic, and that means they have some scapes to share with us!
They'll be here at the Co-Op for tomorrow's First Friday event, and will be sampling some delicious garlic scape pesto. It's a delicious treat that makes a perfect snack this time of year! We're sharing the recipe if you want to try making it yourself.
Garlic Scape PestoMakes about 2 cups
Special Equipment: A food processor and rubber spatula
10-12 garlic scapes, knobby seed-pods removed and discarded
1/2 cup slivered almonds (toasted for extra flavor)
3/4 cup extra virgin olive oil
1/3 t0 1/2 cup grated Parmesan cheese
Salt and Pepper to taste
Juice of ½ lemon
- Rinse scapes in cold water, then roughly chop into half-inch pieces.
- Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
- With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds.
- Add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
- Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
- Garlic scapes are available only from June through mid-July. Consequently, you might want to buy lots of them, as I do, and make several batches of pesto. These you can freeze in air-tight containers for up to three months.
- When you're finally done, snap a picture and share it! #bocoluv