What a great time I had at the opening of the Blairstown Farmers Market yesterday. Set up in the Foodshed Alliance booth I featured 3 delicious recipes you can create with Garlic Scapes. Godelewsky Farms had plenty on hand to sell and once the crowd sampled the goods they were soon sold out.
The first recipe was a classic Basil-Parsley-Garlic Scape pesto using no nuts or cheese, just a good quality extra virgin olive oil, a dash of sea salt and the herbs take care of the flavor. I had cooked up a big pot of chickpeas to make a garlic scape bean spread and was not disappointed with the results. And finally, with some left over garlic scapes and a bunch of both cilantro and parsley, I whipped together another pesto that had the crowd rolling their eyes in sweet delight. With no further ado I offer you the recipes.
Garlic Scape Pesto
2 cups garlic scapes, chopped
2 large handfuls fresh parsley, washed and dried
2 cups fresh basil (lemon basil adds a nice touch)
1/2 tsp. sea salt
1/2 to 1 cup extra virgin olive oil
1. In a food processor chop the scapes into a fine mash.
2. Add a 1/4 cup of the oil and puree.
3. Add the parsley and pulse to combine.
4. Add the basil and pulse to combine, adding more oil as needed.
5. Add the sea salt and keep the machine running while you drizzle the oil in through the chute.
6. Stop from time to time to scrape down the sides then continue to puree until it is a smooth consistency.
A note on Garlic Scapes: these are the flowering stems that grow out of the garlic bulb. Some people call them garlic curls and they have a short season for enjoying. This makes them all the more precious and can be used in a stir-fry, dressings, to flavor oil, or to make into a pesto. They are aromatic and pungent at the same time, so no need to add extra garlic to kick the taste up a notch.
Garlic Scape Hummus Spread
Yields 11/2 cups Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1 cup fresh parsley, washed and dried
1/2 teaspoon coarse sea salt, more to taste
1 can (15 ounces) Garbanzo beans, rinsed and drained (Any white bean will work.)
1/3 cup extra virgin olive oil, more for drizzling
1. In a food processor, process garlic scapes with lemon juice, parsley and salt until finely chopped. Add beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt if desired.
Cilantro Parsley Pesto
Yields 11/2 cups
4 garlic scapes, roughly chopped
4 cups cilantro, washed and dried. (Tops, but some stem is fine)
3 cups parsley, washed and dried. (Again, some stem is fine)
1/2 cup cooked chick peas
1/3 cup chick pea liquid
1/3-1/2 cup extra virgin olive oil
2 teaspoons white balsamic vinegar
1 teaspoon sea salt or to taste
1. In a food processor, process garlic scapes until finely chopped. Add cilantro, parsley and chickpeas and vinegar and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons of the chickpea liquid, or more, until mixture is the consistency of a dip. 3. Spread out dip on a plate, drizzle with olive oil, and serve on chunks of whole grain country bread, or use a raw sugar snap pea and scoop up a mouthful.