Garlic Goodness! We Have Garlic Scapes on the Menu
To Our Market Community,
We got a surprise visit from Gordon and Candii Dana last week. You know Gordon as “The Garlic Guy” from Three D Ranch. They came by to tell us that it is time for them to come to the market for just this one week to sell garlic scapes. A scape is the stalk that grows from the bulbs of hardneck garlic plants. If left on the plant it would eventually form a flower. Harvesting scapes is an integral part of garlic farming because if they are not cut off, the plant expends its energy trying to grow its stem and flower leaving the bulb small and flavorless.
Fortunately, garlic scapes are delicious and have many culinary uses. Think of them as garlicky asparagus or green beans. Their flavor profile is milder than the actual garlic bulbs/cloves but will mimic the flavor characteristics of the different varieties of garlic. Anything you do with chives, you can do with scapes. They are delicious grilled, tossed in a stir fry, or made into pesto. Gordon likes to add chopped scapes to marinades of all kinds. Candii suggests storing them in the freezer already chopped and recipe ready.
Gordon will be in the market with scapes just this one week but will be back with garlic bulbs in August. We can’t wait!
The Beaverton Farmers Market
We will see you all this Saturday at the Market, from 9AM-1:30PM!
Garlic Scape Pesto
Aside from grilling, sautéing or roasting garlic scapes they make a great addition to pesto instead of garlic cloves. They have a much milder flavor than garlic cloves.
We love this recipe from Kara Lydon for garlic scape pesto because it also uses walnuts, which are much more cost effective than pinenuts. You can substitute any nut or even pepitas for an equally delicious alternative.
Photo courtesy of Kara Lydon
Easy Garlic Scape Pesto
1 bunch or 10-13 garlic scapes (about 1 cup chopped)
1/2 cup packed basil
1/2 cup walnut pieces
1/2 cup parmesan cheese
2 teaspoons lemon juice (from 1/2 lemon)
1/2 cup olive oil
Salt and pepper, to taste
In a high speed blender or food processor, add garlic scapes, basil, walnuts, parmesan cheese, lemon juice and pulse until combined.
With the blender or food processor running, stream in the olive oil. Scrape down the sides of the blender and continue blending as needed until the olive oil is emulsified and the pesto looks uniform.
Season with salt and pepper, to taste.
We are excited to introduce you to two new vendors joining us this week.
Howl at the Spoon
“Wildly Convenient Artisan Sauces Made For Meals On-The-Go” is the slogan for Howl at the Spoon, makers of single serving artisanal sauces – Al Pastor, Chimi Churri and Lemon Dill. These individual sauce packets are perfect for the great outdoors, traveling, and any meal that you are eating on the go. Throw a few in your backpack, purse, luggage or desk at work.
Owner and “Chief Howler”, Melanie Jenkinson, is passionate about camping, hiking and cooking outdoors. She writes about them in her blog, “Trail Forked”, where she provides creative camp recipes, DIY backpacking meals, and trail food guides that empower you in self-sustainability for your wildest outdoor adventures.
Concerned about the sustainability of single-use packaging, Howl at the Spoon has joined forces with Terra Cycle in order to recycle their empty sauce packets. There will be a drop-off box in their booth.
To ensure that her company builds a lasting legacy of charitable contributions, Howl at the Spoon proudly partners with the 1% for the Planet movement. Their donations will be directed to the American Hiking Society which protects foot trails, surrounding natural sites and the hiking experience.
Hapa means a person of mixed descent. Hapa Pizza is a family-owned pizza business that combines the flavors of Asian cuisine with traditional pizzacraft from Naples, Italy. For owners, Aaron and Natalie Truong, Asian fusion pizza represents the unique experience of growing up as an Asian American and being a hybrid of multiple cultures. They try to bring together the foods they love most from East and West forming a unique blend that they want to share with the BFM community.
Margherita Pizza – red sauce, fresh Thai basil, olive oil, and fresh buffalo mozzarella
Banh Mi Pizza – Vietnamese bbq pork, pickled radish and carrots, cilantro, creamy white sauce and srirachi aioli
Breakfast Pizza- Chinese sausage, egg, green onions and mozzarella cheese
Korean Pork Belly Pizza – marinated pork belly and kimchi cucumbers