Tuesday, June 9, 2015

Scape Time!

"There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."
~ Leo Buscaglia













You have all asked us about them, eagerly and patiently awaited them and here is Gwen picking them, yes; garlic scapes are now on the menu.  Keep reading to find out what else she discovered! Not only are scapes fun because of their unique shape and as a conversation piece for dinner parties, they last for a long time in the refrigerator and taste amazing in just about anything.  I find them to be an amazing compliment to egg dishes. (see recipe below)

We are always finding all kinds of surprises on the farm as we work.  Today, Gwen found a little tree frog on a scape.  I guess they like them!  Tree frogs have good taste and so do our CSA Members. :)








This week's pickings:

Spinach
Asparagus
Bok Choi
Head Lettuce
Spring Turnip
Braise Mix
Scapes!
Sneaky Surprise

With this week's abundance, my recommendation is an egg dish.  Scapes and asparagus go so well with eggs for breakfast or dinner.


Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms

Ingredients
  • 1 tablespoon garlic scape pesto
  • 2 eggs
  • 1 tablespoon oil
  • 4 cremini mushrooms (sliced)
  • 4 asparagus spears (cleaned, trimmed and cut into 1 inch slices)
  • salt and pepper to taste
Directions
  1. Lightly beat the garlic scape pesto into the eggs.
  2. Heat the oil in a pan.
  3. Add the mushrooms and saute until tender, about 3-5 minutes.
  4. Add the asparagus and saute until tender, about 3 minutes.
  5. Add the eggs and stir until they are cooked, about 1-3 minutes.
  6. Season with salt and pepper.


 If you do not want to make the pesto, simply dice the scapes and add them.  They stand alone just fine! If the pesto sounds fun, here is a recipe to try.  It is super easy.  Also, you can easily add some of your spinach from this week too.

Garlic Scape Pesto

  • 1 cup garlic scapes (sliced 1/4 inch thick)
  • 2 tablespoons pine nuts (toasted)
  • 1/4 cup parmigiano reggiano (grated)
  • 3 tablespoons olive oil
  • lemon juice to taste (optional)
  • salt and pepper to taste
  1. Place everything into a food processor and blend.
Compliments of:

http://www.closetcooking.com/2009/07/garlic-scape-pesto-scrambled-eggs-with.html 

We hope you are staying cool this week.  It has been a hot one!

Your Echo Team



No comments: