hey friends! i am a lazy bum this morning! i snoozed my alarm for one hour today. that never ever happens! also, major fail on one of my goals this week – oops.
anyway, i’m running around a little bit, crossing my fingers for the thunderstorms that are predicted for the madison area this morning. no gardening in lightening! 🙂 haha, but i don’t think it’s going to get here until just after we’re done. oh well! as long as it doesn’t rain while we’re out there i’ll be happy!
speaking of gardening, yesterday we harvested garlic scapes. tons of garlic scapes! ok, not tons, but a lot.
we have 3,000 bulbs of garlic planted this year, so that means 3,000 garlic scapes. for anyone who doesn’t know, garlic scapes are the curly things that grow into a flower at the top of a garlic plant. if you allow the plant to flower, it puts a lot of it’s energy into growing the flower instead of into growing the bulb of garlic. so, if you remove the scapes before the garlic flowers, that results in a larger, more flavorful bulb of garlic.
but what does one do with 3,000 garlic scapes? if you’re like the kids in my program, you eat it raw. but if you have any close proximity with other humans, you avoid doing that because the garlic breath stays with you for
if you do really like garlic, but don’t want quite the pungency of raw scapes, you can make garlic scape pesto, which is clearly what i did!
i made two batches, both containing garlic scapes, broken into 1-3 inch pieces before putting them in my food processor.
with the flowers removed. (you can just compost them.)
both also had extra virgin olive oil and shredded parmesan cheese.
one batch had pine nuts, and one batch had walnuts. (holy ****, pine nuts are expensive! ugh… )
i didn’t follow any kind of recipe, so i just mixed things in my processor until it looked and tasted right. (taste testing is key!)
and the result is a spicy, garlic-y, spread!
if i had to guess at a recipe, i’d say my proportions ended up being about:
- 2 cups garlic scapes broken into 1-3 inch pieces
- 1/2 cup parmesan cheese
- 1/2 cup nuts (walnuts or pine nuts)
- 1/4 cup extra virgin olive oil
….maybe? haha! i’m sorry i didn’t pay more attention when i was throwing it together.
with all of the scapes i took home, we had way more than we’d eat anytime soon, so i froze about 3/4 of it to use in the future! pesto actually freezes pretty well.