From my apartment, I can fairly quickly get to three great markets on three different days of the week, which is great because then I don't have to plan my week in advance! In the last couple of weeks, I've been to the Coply Square Market, where I picked up some small potted herbs and the best strawberries ever, and the Davis Square Market, where I picked up a half pound of garlic scapes.
I discovered garlic scapes at a farmers' market in Ann Arbor a few summers ago. My friend and I stopped at a stall to inquire about the strange curly green things that looked like Medusa's hair. As it turns out, scapes sprout up from garlic bulbs, coiling around as they grow. Their taste is similar to garlic, but lacks the burn for a much milder plant that can be chopped up and enjoyed raw. The season for scapes is pretty short, so grab a batch next time you visit your local farmers' market so you can make this pesto!
Summer Scape Pesto (adapted from A Thousand Threads)
Makes just under 1 1/2 cups
- 10 garlic scapes, finely chopped
- 1/3 cup parmesan cheese, grated
- 1/3 cup pine nuts, lightly toasted
- 1/2 cup olive oil
- 1 pinch salt
- In a food processor, blend together chopped scapes, cheese, pine nuts, olive oil and salt
Notes: For a thinner sauce, add more olive oil. I like the thicker consistency because it makes a great spread for sandwiches or to mix in with farm fresh eggs.
Pour some summer scape pesto on pasta or spread it over crackers. Let me know what other options you come up with!