Now that the weather has warmed.. finally.. as well as the passing of the first full moon in June.. and the cutting of the first crop of hay of the season.. It’s time to get ready for Nova Scotia’s 2017 Sunflower Maze! The Butterflies have been ordered, and the girls are currently brainstorming this year’s theme and maze design. We can’t wait to share our farm, it’s view and our field of sunflowers with you!! Who doesn’t want to Get Lost in a field of Sunflowers? Or Go fly a Kite? or Picnic in a field while watching the tide change, the eagles play, and the Belted Galloway calves play?
And.. the garlic scapes are ready!! This is one of my favorite times of year.. Our garlic loving family cannot wait for fresh Pickled Garlic Scapes, Garlic Scape Hummus, Garlic Scape bread, steamed scapes and Ken’s favorite: Garlic Scape Pesto, which I will share with you below. If you are looking for Garlic Scapes, we will have some with us at the Hantsport Pop Up Farmer’s Market, Saturday July 1st from 8:30-12pm.. or you can always message us for fresh straight outta the garden picked. 🙂
But first.. What are Garlic Scapes? The Scape is the top of the hard neck garlic plant, just before it flowers when the neck with grows a spear, and then curls twice. It’s important to cut them off in order to push the growth back into the bulbs so as to get large bulbs of garlic a few weeks later.. otherwise.. you can let it flower (and eat those), or let it turn to seed (and eat them too) but your bulb will remain small.
- 1 cup of Garlic Scapes
- 1/2 cup raw cashews
- 1/4 cup Sunflower Oil (more as needed)
- 1/4 cup grated parmesan cheese
- a handful of fresh basil (optional.. but worth it)
- Chop Garlic Scapes so they are no longer an annoying curl that will wrap itself around your food processor blade.
- Blend all in food processor until smooth.
- Enjoy on bread, pasta, crackers.. or like Kennie.. with a spoon straight out of the bowl.