Have you tried garlic scapes? If you are a garlic lover like me, you’ll find this yearly delicacy right now (early to late spring) at your farmer’s market or green grocer. Young, tender scapes can be chopped into salads or used as a topping like you would scallions. Mature scapes can be treated like asparagus – sautéed lightly and tossed into pasta or a egg dish, mixed with cooked greens, pickled or in any dish that would be complimented by garlic. My favorite way to use scapes is in this garlic scape pesto.
Happy first day of summer! Here in the Pacific Northwest, we joke that summer doesn’t actually start until after the 4th of July. The last couple of years our weather has been so cold in the spring that tomatoes didn’t grow very well or produce much at all. Squash? Never a problem, is it?
This year we’ve had bouts of warmer than usual weather…followed by periods of chilly, wet days when we wish our tomatoes were getting more heat. I have my fingers crossed that this will be a great year for my heirloom varieties and I’ll be harvesting plenty of tomatoes to can, dry, freeze, and, of course, eat off the vine by August.
With the activities of summer swinging into high gear, before we know it we’re going to have oodles of tomatoes and tons of zucchini squash. You can’t give all your squash away so I think we should plan ahead.
Sweet potatoes aren’t just for Thanksgiving! I found this recipe for Chili-Bathed Sweet Potatoes from the NYT. Drooling over this mix of hot and sweet flavors on a cold winter’s night made me want to share the benefits of enjoying this incredibly delicious vegetable with you. Keep it simple and bake one for dinner, or make some baked sweet potato fries with lunch, or have a bowl of left-over mashed sweet potatoes with crumbled bacon for breakfast. Sweet potatoes also make a great dip or spread for snacks, appetizers or even on your morning toast. Check out some recipe ideas I’ve included below!