What’s a Garlic Scape? They are garlic shoots & flowers that take energy away from a garlic plants’ bulb growing efforts, so farmers cut them off to help their plants focus on growing big bulbs…which become the very familiar garlic cloves! They are so delicious, and very garlicky!! Use them in any recipe calling for garlic: stir frys, pesto, pasta, etc.
The first tomatoes of the season have arrived! It may be cliche…but I had to make bruschetta. It’s so simple and lets these beauties shine. I prefer a light vinegar instead of balsamic because I find it’s heavier flavor tends to overwhelm. You do you…
You can use the green tops of scallions, so please use all parts of the scallions…just cut off the bottom roots.
What you need: ¼ cup white wine vinegar or lemon juice ⅓ cup oil 3 tablespoons goat cheese, room temp Salt & Pepper Whisk vinegar and a pinch of salt together. Gradually whisk in the oil, it should thicken up. Then stir in goat cheese and season.
Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.
Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade.
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
You can swap in any fruit preserve to make this pantry staple. I’m using an apricot orange marmalade.