Garlic Scape Pesto

I get a bit lost during the week. I forget about the seasons and their nuances. I guess that is why i am always a bit jolted when I go to the farmer’s market on the weekends. Wow. Look at all those strawberries people are carting out. Oh, look, those funky blossoms — garlic, that’s right.

Judy and I bought a few garlic blossoms today. And now we are about to head out to the ReBuilding Center to find some scraps to make some diy tomato bins. We just didn’t feel right about the $6 plastic pots at Fred Meyer.

But first, I had to check to see what we can make with these annual, garlic treats.

Looks like pasta with gartlic scape pesto tomorrow night. Hmm…or perhaps we’ll just drizzle some of the pesto over the steak and lamb chops we are grilling up tonight.

Ah, yes, that’s right, summer is here.

Any ideas for what you would make with a few, fresh garlic blossoms?

4 Comments so far

  1. nancy (unregistered) on June 2nd, 2007 @ 5:06 pm

    Put the garlic blossoms (pulled apart) on top of a pizza fresh out of the oven…. YUMMY…


  2. Steve (unregistered) on June 2nd, 2007 @ 5:58 pm

    I did some fresh garlic today over linguini and had some of it stuffed into a few sliced chicken breasts along with some stuffing.

    For about 30 minutes I just sat and drooled.

    I honestly cannot wait for Walla Walla’s to be all around the stores so I can grill up some onions with that garlic on some stakes.


  3. Amy (unregistered) on June 3rd, 2007 @ 3:15 pm

    you can treat them just like asparagus. they are good mixed up with asparagus as well, grilled.. sauteed, etc.


  4. Kai (unregistered) on June 6th, 2007 @ 2:56 pm

    I’ve marinated them in olive oil, basalmic vinegar and a little salt and pepper and thrown them on the grill. They’re a little tricky to cook because they go really quickly. I’ve had the best luck wrapping them with the marinade in foil and tossing the whole package on.



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