From the Farmers Market - Garlic Scapes

One of the best, short lived, farmers market finds, garlic scapes are the flowering stem of the garlic plant & are removed to promote bulb growth. Garlic scapes can be used in place of scallions in almost any recipe, but I prefer to serve them steamed whole with shaved parmesan and toasted pine nuts in a sort of deconstructed pesto. No recipe required for this one, simply steam the scapes until tender allowing 4-6 per person.

Of course you can also make pesto with them, but I wait until the last batch of the season is beginning to go soft on me before doing that. I use this recipe from VeganYumYum and freeze most of it in an ice-cube tray for use throughout the year. The pesto ice-cubes are great for throwing together quick sauces like this one:

Garlic Pesto & Goat Cheese Sauce
serves 2

Ingredients

2 cubes of frozen garlic scape pesto
1/2 cup crumbled chevre
water

Melt the frozen pesto cubes with a splash of water in a small saucepan over medium heat. Add a bit more water as the cubes melt to prevent sticking. When the pesto has melted completely, slowly stir in the crumbled chevre. Continue stirring until the pesto & chevre are well combined. Slowly add water to reach desired consistency.
Serve over gnocchi or desired pasta.

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I usually serve this sauce with homemade purple yam gnocchi. The vibrant green sauce & the purple pasta give off a kind of Dr. Seuss effect.

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Tags: cheese, garlic scapes, pesto, pine nuts, sauces

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