Farm Share Finds
I thought I would share some of the recent finds at our farm share. Right now we are able to pick an unlimited amount of sugar snap peas, which my family loves. I don’t know whether we enjoy eating them or throwing the pods at each other more? My family and I eat them plain, straight from the pods as a snack; however you could leave them in the pods and saute them with soy sauce as a side dish.
The past two weeks we have been receiving a bounty of fresh vegetables, almost too much to use up before the next pick up. I enjoy trying to find a creative outlet for all of the food we have been given lately. Some of the dishes I have made recently include garlic scape pesto pasta with sun-dried tomatoes, vegetable quiche (a great catch-all dish for vegetables you are unsure of how to use), vegetable lasagna (using the zucchini and squash in place of noodles, zucchini bread, beet ravioli (my parents new request when we get beets), and a corn and fennel bisque.
I plan to post recipes for all of these dishes so keep checking in. The recipe for my garlic scape and arugula pesto follows. The peppery arugula and pungent garlic scapes add an unexpected twist on a classic basil pesto. If you are not fond of arugula you could replace it with the traditional basil or spinach. I tossed this pesto with pasta (I recommend penne or farfalle), sun-dried tomatoes, shallots, and extra Parm cheese. You could serve it warm or cold as a side salad.
Easy Garlic Scape and Arugula Pesto
Yields about 1 1/2 cups
5-6 garlic scapes
2 cups of arugula
1 cups of basil leaves
1/4 cup of toasted pine nuts
1/2 cup of Parmesan cheese
Olive oil to combine (recommended about 1/4 cup)
Salt, pepper and cayenne pepper to taste
Wash and dry garlic scapes, arugula, and basil. Add to a food processor or blender. Pulse until fine. Add in the pine nuts and olive oil to combine. Add olive oil until it reaches desired consistency. Season with salt, pepper and cayenne. Add in the parmesan cheese just before serving.
You can freeze this pesto for 3-4 months or store in the refrigerator for up to a week. Either put it in an air tight quart size freezer bag or glass container topped with olive oil to preheat browning. Before using thaw and stir in Parmesan cheese.