- 1 Cup garlic scapes
- 3/4 Cup freshly grated Parmesan cheese
- 1/2 Cup finely ground walnuts or pine nuts
- 3/4 Cup extra-virgin olive oil
- 1 T Fresh squeezed lemon juice
- Dash of pepper
Chop the garlic scapes into 1" pieces.Process in a food processor until they are fine. Add the cheese, nuts and pepper. Blend. Add the lemon juice. Blend again. Slowly pour in the olive oil while processing until the desired consistency is reached. Serve over cooked fettuccine or your favorite pasta. Store any unused portion in the refrigerator for up to one week, or freeze for later use.
My weekly harvest basket.
Scheduled for twenty weeks of harvest bins from Whatcom County's Community Supported Agriculture program, this was my second week. I was able to meet the farmer that grows my organic produce and prepares my bin each week as I stopped by the stand on Railroad Avenue to make my pickup today. They are doing a great job of managing the program and the distribution is so very organized. I feel excited as I open the lid to my wooden basket each week and discover an abundance of farm fresh organic vegetables stowed inside.
A large bundle of fresh kale.
A giant head of red leaf lettuce.
A tender head of romaine lettuce.
Early broccoli spears.
Brown organic eggs.