by Rose Diebolt
The weather has been wet and a bit cool but my garden is growing gang busters. The hot peppers and basil are struggling because they like it hot and it is already July the 3rd! The exciting part of gardening at the moment is being able to pick the garlic scapes. Soooo yummy. With the moisture and cool weather the garlic is loving it. I can’t wait to see what size of bulbs they will produce this summer. If you have garlic in your garden or are going to the farmers’ market –giddy up and start eating those morsels of garlic scapes!
Swiss Chard with Garlic Scapes
1/2 lb fresh Swiss chard, washed and roughly chopped
1 Tbsp butter or coconut oil
1 extra-long garlic scape, diced (I always add 2 or 3 more)
Pinch salt and pepper
1. Wash the Swiss chard, chop the thick stems into small pieces and then chop the large leaves into pieces.
2. Chop the garlic scape into 1/2 pieces
3. Put the butter in a pan, add the Swiss chard and garlic scapes. Sprinkle with some salt and pepper and cook for about 5 minutes. Serve.
Garlic Scape Pesto
I will make garlic scape, basil and parsley pesto for winter use. I have tried freezing the pesto in ice cube trays and for me it doesn’t work. It is extra work and I think the pesto loses some of its flavour. The best way is to buy the small 4oz Mason jars and freeze the pesto in them. They also make a nice gift. I keep it simple and don’t even add the walnuts or the parmesan cheese.
10 to 12 large garlic scapes cut into 2 inch pieces
1 cup basil leaves (optional)
1/2 cup walnuts
1/4 tsp sea salt
1/2 cup to 1 cup sunflower seed oil or olive oil
1/2 cup grated Parmesan cheese
I put everything except the oil in either the food processor or blender. I will then slowly add the oil until it reaches the desired consistency. You can put it into an airtight container and cover it with a thin layer of oil and it will keep in the fridge for a week or two. Or freeze it.
**USE GARLIC SCAPES IN YOUR:
• Homemade salad dressing.
• Finely chop and sauté and add to scrambled eggs.
• Use when making hummus.
• Throw them on the grill until they are charred and finish with a drizzle of lemon juice or balsamic vinegar.
