My mother and I were just discussing what the heck we would do if we bought the scapes when we spied a recipe leaflet from Twin Springs devoted to them. Emboldened, we picked up a half pound of scapes and went home to make the first suggested recipe, scape pesto.<\/span><\/div>\n\u00a0<\/span><\/p>\n\n
Since I can never leave a recipe alone I changed the one I was given slightly: I cut down on the olive oil (Twin Springs suggests a full cup, and you may want to try that) and added a few nuts plus a little butter and salt.<\/span>\u00a0<\/span><\/div>\n\n
\u00a0<\/span><\/div>\nMy family members\u00a0found the scape pesto a little\u00a0too bold when we tried\u00a0it on crackers.\u00a0We are\u00a0nearing the end of the\u00a0season for scapes, which\u00a0become\u00a0more garlicky as they ripen. We remembered while watching True Blood<\/em> later that evening that\u00a0our breath\u00a0would easily protect us\u00a0from vampires, but vampires are scarce in\u00a0our area\u00a0so we didn’t really need the extra pungency. The pesto was\u00a0just right used sparingly on pasta, however.<\/span><\/div>\n\u00a0<\/span><\/p>\n\n
The scapes’ flavor resembles that of garlic but is somehow greener\u2014a little sharp but lovely blended with the cheese. My brother remarked that the pesto reminded him of a fresh Caesar salad.<\/span><\/div>\n\u00a0<\/span><\/p>\n\n
Twin Springs also suggests using scapes in a stir fry or an omelet\u2014anywhere, in fact, that you might use garlic. The farm tells shoppers to cut the scapes into 1- or 2-inch pieces and parboil them before saut\u00e9ing them.<\/span><\/div>\n\u00a0<\/span><\/p>\n\n
What my family liked best about the scape pesto (aside from the flavor) was its color\u2014the true green of early summer, especially a rainy early summer like the one we\u2019ve been enjoying on the East Coast.<\/span><\/div>\n\u00a0<\/span><\/p>\n\n
Next year I\u2019ll start buying scapes earlier and try other recipes. This year we Weisblats are enjoying our pesto.<\/span>\u00a0<\/span><\/div>\n\n
\u00a0<\/strong><\/span><\/div>\nScape Pesto<\/strong><\/span><\/div>\n\n
\u00a0<\/span><\/div>\n(Adapted from Twin Springs Fruit Farm)<\/span><\/div>\n\u00a0<\/span><\/p>\nIngredients:<\/em><\/span><\/div>\n\n
\u00a0<\/span><\/div>\n1\/2 pound rinsed chopped scapes (bulbs removed)\u2014about 2 cups when chopped into 1-inch pieces
\n2 tablespoons pine nuts or walnuts
\n1\/2 teaspoon salt
\n1\/2 cup extra-virgin olive oil
\n1\/4 cup melted butter
\n2 cups Parmesan cheese<\/span><\/div>\n\n
\u00a0<\/em><\/span><\/div>\nInstructions:<\/em><\/span><\/div>\n\n
\u00a0<\/span><\/div>\nIn a blender or food processor combine the chopped scapes, nuts, salt, and olive oil. Process until the mixture is blended but not completely pulverized.<\/span><\/div>\n\n
\u00a0<\/span><\/div>\nPour the mixture into a bowl, and blend in the melted butter and cheese. Taste the pesto and adjust any ingredients you like.<\/span><\/div>\n\n
\u00a0<\/span><\/div>\nMakes 2 cups (plus!) of pesto.<\/span><\/div>\n\u00a0<\/span><\/div>\n\n
![\"scapepesto\"](\"http:\/\/tinkyweisblat.com\/_ourgrandmotherskitchens\/wp\/wp-content\/uploads\/2009\/06\/scapepesto-300x274.jpg\" "\\"scapepesto\\"")
<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"\u00a0 I am frequently on the low end of the chic-food curve; it can take me a while to get\u00a0out of\u00a0my usual cooking ruts. So until recently I had never tried the garlic scapes that have been increasingly available in American farmers\u2019 markets and gourmet shops. \u00a0 Scapes are the stalks that come out of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[662,30,42],"tags":[577,575,578,576],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/3596"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3596"}],"version-history":[{"count":28,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/3596\/revisions"}],"predecessor-version":[{"id":3621,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/3596\/revisions\/3621"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"scapesweb\"](\"http:\/\/tinkyweisblat.com\/_ourgrandmotherskitchens\/wp\/wp-content\/uploads\/2009\/06\/scapesweb-300x225.jpg\" "\\"scapesweb\\"")
<\/p>\n