There has to be some goodness with this rain, right?
Right. Here it is: Lots of yummy and nutritious veggies soaking up the moisture and turning it into food. Never mind the slugs and snails and weeds we can neither cultivate, burn or whack in this muck. The plants got a good early start and are doing everything in their power to feed us. Thank you plants, thank you rain… Now enough already. Oh, and Happy 4th!
- Head Lettuce (Nancy Butterhead, Hyper Red Rumpled, Green Star, Winter Density)
- Salad Mix
- Garlic Scapes
- Radishes (Cheriette and Pink Beauty)
- Snap Peas (Sugar Ann) OR Spinach
- Bok Choy OR Beet Greens
- Kale (extra option)
- Head Lettuce
- Salad Mix
- Kale (Red Russian)
If you don’t know the garlic scape, Simple and Seasonal has all the info, including how to prepare this pesto (with pistachios!).
Garlic Scape Pesto
Garlic Scape Pesto is made from the tender stems of garlic which has a mild and sweet garlic flavor. Use as traditional pesto on pasta or as a marinade.
Author: Rachel Hanawalt
Recipe type: Sauce
- ⅔ C diced garlic scapes
- ⅓ C extra virgin olive oil
- ⅓ C freshly grated parmesan-reggiano
- ¼ C raw pistachios
- 2 Tbsp fresh lemon juice
- 2-4 Tbsp water
- salt and pepper to taste
- Prep your ingredients by dicing your garlic scapes, grating your parmesan-reggiano, and squeezing your lemon.
- Combine your garlic scapes, parmesan-regginao, pistachios and lemon juice in a food processor and process at a medium speed until they are roughly chopped. Continue to run the food processor and slowly pour your olive oil in through the opening on the lid of the food processor. Process until all of the ingredients are very finely chopped and beginning to become smooth. If the pesto seems a little thick add 2-4 Tbsp of water until the desired thickness is achieved.
- Finally, stir in salt and pepper to taste. For a basic recipe, serve on pasta or zucchini noodles.