Parsnips are a severely underrated vegetable; I’m sure many people just think of them as a white carrot (not true), and I’ve seen them mislabeled at the grocery store on more than one occasion. But don’t overlook them the next time you’re at the farmers…
It’s that time of year again: the end of tomato season when you’ve got to use the heirloom tomato bounty or you risk them spoiling and wasting the harvest. And that’s not great. But I have good news! I have the solution to this problem,…
When you see garlic scapes for the first time, you’ll probably think that it is some kind of alien vegetable. I mean, they do look funky, but I promise they are really easy to use in meals. This garlic scape pesto is the perfect sauce for pasta, vegetables, fish, steak, or anything else that you think pairs with garlic. The garlic scape flavor is unmistakably garlicky, but it is not overwhelmingly so, and as a result, it works in both raw and cooked applications.
The first time I saw garlic scapes was in 2015, when I was volunteering at my CSA in central Massachusetts. We had to volunteer at least 8 hours a season, as a part of the CSA agreement (really, this was no big deal), and one of my volunteer days happened to be during the garlic scape harvest. I hadn’t seen them before, but I love garlic, so I was excited to use them.
I have never seen garlic scapes at a grocery store, and yet they appear every year at the farmers market and in CSA baskets. I still get giddy when I see them at the markets, usually starting in late May, and sometimes continuing through to early August.
