GARLIC SCAPE PESTO:6 Medium garlic scapes (w/ seed pod left on)
1/4 cup toasted pine nuts
Juice and zest of 1/2 fresh lemon
3/4 tsp salt
10 or more grinds of black pepper
1/2 cup Olive Oil
1/4 cup grated Parmigiano Reggiano or Pecorino Romano Cheese
In a good processor with large blade grind the scapes and pine nuts until very fine, scraping down the bowl when necessary. Add the rest of the ingredients and process until it's the consistency you like, adding more olive oil or cheese as you like. This makes about 1 1/4 to 1 1/2 cups.
FREEZE THIS PESTO IN ICECUBE TRAYS, REMOVE AND PACK IN PLASTIC BAGS FOR THE DREARY WINTER MONTHS WHEN YOU NEED YOUR GARLIC FIX!!!
I've also had the pleasure of bumping into Joel from 'Well Preserved' at market and he has done our Green Garlic justice (not the scapes!) with an awesome blog I encourage all to read. His posts are incredible and what he does with food leaves most truly inspired. You will spend hours on his blog at: WELL PRESERVED using Sosnicki's Garlic Greens!!!
Today was the first harvest of field BEETS! We ate our first beet greens for lunch in a stir fry with some Japanese noodles Toshimi brings to market for me. Our peas are busting at the seams as we harvest both Sugar Snap (edible pod) and the first of the Peas-In-A-Pod (shelling). Our curly kale is throwing large leaves for quick harvesting and bunching and our lettuces are flavourful, crisp and in abundance now. Check out the head of garlic Ben pulled today! Massive! Very happy crop! Enjoy the markets now folks! Finally the produce is beginning to roll! (on a sidenote: TWITTER ROCKS! For business it is an essential tool and I am enjoying it WAY more than Facebook!! Follow us at @SosnickiOrganic)