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Recipe of the Month
Garlic Scape Pesto
By Jeff Schwarz & Greg Kessler at NYTimes
Yields 1 cup
The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon
1. Place the garlic scapes in a food processor and pulse for 30 seconds.
2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
3. Add the olive oil and process on high for 15 seconds.
4. Add the Parmesan cheese and pulse until the ingredients are combined.
5. Add the basil and lemon juice, and process until reaching the desired consistency.
6. Add salt to taste and serve immediately.
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We've all been waiting; heirloom tomatoes and fresh garlic are here! Think of it, toasted bread drizzled with garlic olive oil, with a cool slice of full flavored tomato on top, and perhaps a sprig of basil.
On the farm, we've finished a smaller than planned onion harvest, but our diversity of crops means we are straight into a good looking garlic crop. Tomatoes are also yielding more and more each week. There is nothing like working in a field full of sunshine, picking Sungold tomatoes, and tasting a few still sun warm, to feel energized, amazed, and grateful.
After winding up with just over two inches of rain last week, we are back in the fields seeding, transplanting, cultivating, and yes irrigating. We are also back to harvesting sungold tomatoes, and sweet onions with some of our largest crews so far this season. With each of these crops, many hands make lighter work. Hope to see you at markets this week. We'll have most of your summer favorites! P.S. We're still waiting on the big tomatoes, but they are getting ever so close.
Early Summer Update:
Things are in full swing here at the farm! Summer squash, beans, cucumbers, and corn are on! Tomatoes are just starting. Okra's coming! It's been a whirlwind contending with the weather, as it is most springs, and getting fields prepped and plants planted and covered and uncovered and trellised and and and and! The heats here, and probably here to stay so bring on the tomatoes!!
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.