In early May we planted three gardens on the farm. I’ve never had a garden before, and it’s been amazing to watch our plots of dirt transform into lush, green spaces. We planted a variety of vegetables and fruit: potatoes, garlic, peppers, tomatoes, beets, onions, pumpkins, all kinds of squash, cucumber, strawberries, asparagus, watermelon, and honeydew…just to name a few. I’ve always wanted a garden and it’s been an awesome learning experience… Learning what each plant looks like as they first began to come up out of the ground; trying to differentiate between the tiny, new beet plants and the weeds that surrounded them; watching for certain kinds of bugs — some beneficial to the plants and some that are not good at all.
As the plants have continued to grow, I’ve been anxious for the first thing that we could pick or cut or pull up out of the ground and eat! This week I was able to cut garlic scapes, and pull up our first radishes! So exciting! Really, there is nothing like pulling a vegetable out of the ground and thinking, “I grew this!” I don’t know why more people don’t grow their own veggies.
Well, you probably know what a radish is, but you might not be familiar with garlic scapes. I had no idea what they were until the other farm intern and his wife made us some garlic scape pesto recently. (So good!) The garlic scape looks like part of the stem on a garlic plant. It shoots up in between the leaves and you’ll know it’s ready to cut when it’s curling at the end. It’s actually beneficial to cut the scape off so that the garlic plant can use more energy to go toward growing the garlic bulb itself. And, bonus, you get to eat the delicious garlic scape! I wanted to try out my own pesto with the scapes, so I decided to use them all up, slather it on some bread, and top with thinly sliced radishes. Mmm, delish.
This pesto was ridiculously easy to make. We whipped it up in just a few minutes. Along with the bread, radishes, and some white wine, we had ourselves a simple summer meal. You could also definitely serve this as a yummy appetizer.
Head to your local farmers market to try to hunt down some garlic scapes! They have them at our market now, so I’m hoping you’ll find some at yours. Looking for a farmers market? Check out this website to find one in your area: http://www.localharvest.org/farmers-markets/
Garlic Scape Pesto (makes about 1 cup)
10-20 Garlic Scapes
Handful of fresh Basil
Grated Parmesan Cheese
Walnuts or whatever nut you’ve got on hand (almonds, pine nuts, etc)
Salt and Pepper (optional)
Chop up your scapes, leaving off the white pointy end. Toss them in a food processor along with your basil, about 1/3 cup of olive oil, 1/3 cup of cheese and a handful of walnuts. Blend for a bit, stopping once or twice to scrape down the sides with a spatula.
Add more oil and cheese if you like. Pesto is great because you really just add what you like until it’s the consistency and taste that you like. I added probably another 1/4 cup of oil to get it to a smoother consistency. Add salt and pepper to taste.
Ta-da! Pesto, with bunny ears.
I slathered this deliciousness on some toasted bread and topped with sliced radish and a bit more cheese. I would have preferred to use a nice loaf of french bread or a baguette that had been toasted in the oven. That would have been amazing, but of course I didn’t have a baguette on hand so I just used some wheat bread that I had. Still delicious! Either way, this is a really simple meal with lots of fresh ingredients. Enjoy it.