FOR Friday - June 24th CSA Week #5:
Garlic Scape Pesto Recipe
3 Garlic Scapes, cut into 2” pieces
Heaping 1/4 C of Parmesan cheese
3 - 4 Tbsps your favorite Olive Oil
1 tsp. lemon juice
Ground black pepper to taste
Blend all ingredients together in a food processor until smooth. Makes 6 servings.
This fragrant pesto can be spread on bread or crackers,
tossed in pasta, baked on top of fish, chicken, beef, lamb, shrimp - whatever you like. It’s the perfect substitute for garlic, onions or scallions & tastes great on a sandwich or mixed with mayo! Think Pesto Potato Salad! OR, just saute about 2 C’s of scapes, tossing often, until tender - crisp, about 5 minutes. Serve & enjoy as a side.
Next week we deliver on Thursday the 30th!
“Real Summer” has arrived just in time for the 4th of July!
AND, so will our 2nd batch of tender, juicy & delicious chicken.
Pasturing chickens is an art and we’re learning to improve our technique each day. The hatchery tells us this is a different strain - a more robust, bigger, meatier bird. We plan 5 groups throughout the summer and into the fall. Experience is a wonderful thing. So please tell us if you notice a difference by the end of the season. Also, we’ve found a great way to prepare them - brining in sugar, salt, pepper and herbs, then simmer in brine before finishing on the grill, basted & crisped in herb butter.
Look for that recipe next week!
Garlic Scape Pesto Recipe
3 Garlic Scapes, cut into 2” pieces
Heaping 1/4 C of Parmesan cheese
3 - 4 Tbsps your favorite Olive Oil
1 tsp. lemon juice
Ground black pepper to taste
Blend all ingredients together in a food processor until smooth. Makes 6 servings.
This fragrant pesto can be spread on bread or crackers,
tossed in pasta, baked on top of fish, chicken, beef, lamb, shrimp - whatever you like. It’s the perfect substitute for garlic, onions or scallions & tastes great on a sandwich or mixed with mayo! Think Pesto Potato Salad! OR, just saute about 2 C’s of scapes, tossing often, until tender - crisp, about 5 minutes. Serve & enjoy as a side.
Next week we deliver on Thursday the 30th!
“Real Summer” has arrived just in time for the 4th of July!
AND, so will our 2nd batch of tender, juicy & delicious chicken.
Pasturing chickens is an art and we’re learning to improve our technique each day. The hatchery tells us this is a different strain - a more robust, bigger, meatier bird. We plan 5 groups throughout the summer and into the fall. Experience is a wonderful thing. So please tell us if you notice a difference by the end of the season. Also, we’ve found a great way to prepare them - brining in sugar, salt, pepper and herbs, then simmer in brine before finishing on the grill, basted & crisped in herb butter.
Look for that recipe next week!