Fermented Garlic Honey has a variety of uses! It can be used as an excellent glaze or marinade for meats. It also goes well with stir-fry or any dish where you'd use both honey and garlic. If you are feeling a cold coming on, take a tablespoon of the fermented garlic honey as an immune system boost. 

Ingredients:
12 Cloves Garlic
1.5 cups of Raw Honey
mason jar with lid & band

Directions:
1. Peel the garlic cloves. This works best if you firmly whack the cloves with a chefs knife. Don't whack the cloves too hard, otherwise the garlic will be crushed. The goal is to slightly bruise the garlic which will aid you in peeling. 
2. Place the garlic in a mason jar. Add in the honey. Make sure you use raw honey (otherwise you won't get any fermentation!).
3. Tightly close the lid. Every few days, open the jar and stir. This releases the gases and also ensures all the garlic is submerged in the honey. 
4. Ferment for at least a week. The honey will develop new flavors overtime and can be left to ferment for up to one month. The garlic will mellow and the honey will become more runny.

Ingredients:
2 cups of Sungolds, sliced
4 cloves of garlic, minced
2 Tablespoons Olive Oil
2 Cups of Mozzarella or Yogurt Cheese
1 tablespoon fresh oregano or thyme
salt and pepper to taste

Directions:
1. Preheat oven to 425 degrees
2. Spread out the sungolds in a glass baking dish. Add the garlic, fresh herbs, salt and pepper. Drizzle with olive oil.
3. Bake for 20 minutes. Take the tomatoes out of the oven. Add the cheese of your choice and return to the oven for 5 minutes, or until the cheese is nice and melty.
4. Serve on a sliced baguette or over pasta!

​Fruit Tart Flag​​​
Courtesy of Food Network Kitchen

1)  Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices or red raspberries to create stars & stripes.
2)  Mascarpone Cream:
3)  Beat an 8 ounce container of mascarpone cheese & 3 Tab confectioners' sugar with a mixer until smooth.  Gently fold in 1/2 cup freshly whipped cream.

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Ingredients:
8 ears of Corn, stripped off the cob
2 Quarts cherry tomatoes 
3 Tablespoons Balsamic Vinegar
1 medium onion
1 Quart Snap Peas
1 handful of Basil, chopped
Salt & Pepper to taste

Directions:
1. Remove corn from the cob with a knife. Combine with the tomatoes, and chopped onion.

2. Remove the strings from the snap peas and chop into bite-sized pieces. 

3. Add the basil, balsamic and salt and pepper. Stir to coat. Enjoy!

From: Serious Eats

Ingredients:
2-3 Bunches garlic scapes
1 teaspoon Dill Seed
1/2 teaspoon Black Peppercorn (whole)
3/4 cup Apple Cider Vinegar
3/4 cup water
1 tablespoon pickling salt
1 Pint Jar

Directions:
1. Trim the ends of the scapes, both at the base and the blossom end so that the scapes fit into your jar. Place the dill and peppercorns in the jar. Pack the scapes into the jar.

2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the scapes, leaving about 1/2 inch headspace in the jar. Once the jar is full, tap the jar lightly to dislodge any lingering air bubbles. 

3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let the pickles cure for at least one week before eating. The pickles will last for several weeks in the fridge after the seal is broken. 

**Quick Pickle Variation**: If you are not interested in storing the pickles for a long time, make a quick pickle! Instead of sealing the jar in a hot water bath, simply hand-tighten the lid, store in the fridge for a week to "pickle" and enjoy!!

Ingredients:
1 Pound Green beans
1 bunch Garlic Scapes
1 Tablespoon Soy sauce
1 tablespoon fresh Ginger
1/4 teaspoon Red Pepper Flakes

Directions:
Start by heating a wok or large cast iron pan over high heat with your choice of oil. Once hot, add in the garlic scapes and ginger and cook for about 30 seconds. Toss in the beans along with some salt. Add a tablespoon of water, cover, and let the beans steam for 5 minutes. Add in the soy sauce and stir-fry for another 2 minutes. The beans should still have a crunch when you are finished. 

Serve as a side dish or over rice for a main course!

by Jeff Schwarz & Greg Kessler at NY Times

A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes, then add the seeds, then the oil and cheese. Serve by adding generously to pasta, crusty bread, vinaigrettes, sandwiches, fried or deviled eggs and more! If you plan on freezing the pesto, omit the cheese until you are ready to serve it!

Ingredients:
1 bunch Garlic Scapes, sliced crosswise
4oz Basil leaves
1/4 cup sunflower seeds
1/2 cup extra virgin olive oil
1/4 cup Parmesan or (Otterbein Sheep Cheese)
juice of 1 lemon (2 tbsp)

Directions:
1. Place Garlic Scapes in Food Processor and pulse for 30 seconds
2. Add sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. 
3. Add Olive Oil and process on high for 15 seconds. Then add the cheese and pulse until ingredients are combined.
4. Add Basil and lemon juice, and process until reaching desired consistency.
5. Add salt to taste. Enjoy!

​Lime Green Beans 
from More Recipes from a Kitchen Garden

1 lb green beans, trimmed & halved
1 Tab butter
1 teas sesame oil
1 clove garlic, minced
grated zest of 1 lime
1 Tab fresh lime juice
sale & freshly ground pepper to taste

Steam or cook green beans until just tender-crisp.  In a small skillet heat butter and sesame oil.  Add garlic and saute until fragrant.  Add lime zest and juice and beans, tossing until combined.  Add salt & pepper to taste.  Serve immediately.