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.

(Inspired by Food 52)

Ingredients:
3 crispy Apples (Fuji, Honeycrisp, Granny Smith)
2 Fennel bulbs & Fronds
1/4 cup mint leaves
4-6 Scallions, thinly sliced
1/2 toasted walnuts
1/4 cup goat cheese
juice of 1 lemon
Olive Oil
Salt and Pepper

Directions:
​
1. Preheat oven to 425 degrees. Cut fennel bulb into one-inch wedges. Slice apples into 1 inch wedges. Lay both out on separate baking sheets and drizzle with olive oil. Season with salt and pepper. Roast fennel until caramelized, about 30 minutes. The apples only need to be in the oven for 15-20 minutes. 

2. While the fennel and apples are baking, prep the scallions and mint and toast the walnuts in a pan. 

3. Assemble all salad ingredients. Mix well. Drizzle with lemon juice and olive oil. Season with salt and pepper. Enjoy!

(Inspired by Food 52)

Ingredients:
1 medium sized zucchini, thinly sliced into rounds
1 large fennel bulb, thinly sliced by hand or on a mandolin
1 (.25#) bag of arugula
1/2 cup dill, chopped (or an entire bunch of dill)
1/2 cup toasted nuts (walnuts or pine nuts are great)
1/2 cup crumbled goat cheese

Dressing:
1/3 cup olive oil
1/3 cup lemon juice
1 Tablespoon honey
Salt to taste

Inspired by Food 52
This simple salad is a great way to enjoy two tasty summer crops.

Ingredients:
2 Large European Style Cucumbers
1 Teaspoon Salt
1 Fennel bulb, sliced thinly 
1 Tablespoon Fennel Fronds, chopped

Dressing:
2 teaspoons Sesame Oil
3 Tablespoons Rice Vinegar 
1 teaspoon Honey
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper, optional

​RHUBARB LEMONADE
Recipe from Allrecipes
 
PREP TIME: 15 MINUTES, PLUS 4 HOURS COOLING TIME
COOK TIME: 40 MINUTES
MAKES: ABOUT 8 CUPS
 
1        lb rhubarb stalks, sliced (about 3 3/4 cups)
6 1/2    cups water, divided
1 1/4    cups sugar
1 1/4    cups fresh lemon juice (about 8 lemons)
 
1. In a medium saucepan over medium heat, bring rhubarb and 4 cups water to a simmer. Reduce heat to low and simmer for 30 minutes; remove from heat.
2. Place a fine mesh sieve over a large bowl and strain rhubarb pulp from liquid; discard pulp. Whisk sugar into rhubarb juice until dissolved.
3. Add lemon juice and remaining water. Transfer to a pitcher or jar and refrigerate for at least 4 hours.