garlic scape pesto

hello summer!

and garlic scape season! 

we are growing garlic this year for you!

aren’t the swirls so fun and whimsical?

the garlic scapes are the tender flowering stems that 

are removed to ensure the growth of a healthy big bulb.  

here is the promised garlic scape pesto recipe..

a new favourite combination of flavours for us. 

the bold taste is quite grassy and fresh 

and certainly garlic forward! it’s such a gorgeous colour of green.

 this piquant pesto is a wonderful addition to your pasta, crostini, pizza, 

potato salad, sandwich.. anywhere you would use basil pesto. 

one of our guests shared that her mom uses garlic scapes in frittatas. 

i think a dollop of pesto in there too would be fabulous! 

garlic scape pesto 

10 or so garlic scapes 150 ish grams

1/3 cup pine nuts

1/3 cup shredded parmesan cheese 

juice of 1/2 of a lemon 

a generous pinch of salt

a few grinds of pepper

1/3 cup of olive oil 

 trim the scapes by cutting a few inches below the bud and any part of the stem that is woody.

we used almost the entire stem.. they all were quite tender.

 in a food processor add the scapes, pine nuts, parmesan cheese, lemon juice, salt and pepper. 

pulse several times to break down the stems. scrape the bowl down.

 with the processor running, add the olive oil in a slow steady stream. 

 continue to process until all the ingredients are broken down in a paste.  

 this will keep for about a week in a covered container in the fridge. 

 we put ours in varying sizes of glass canning jars. 

 also, you could freeze it in ice cube trays and transfer the cubes to storage bags. 

 we successfully doubled the recipe but also played with the ingredients

 for a couple of subsequent batches. 

we made one using pistachios.. it was so delicious!

the nuts were roasted and lightly salted. 

we also made a batch of only olive oil and scapes.. to accommodate a lactose intolerant family member. 

we ran out of lemons for the last batch and that still turned out wonderful! 

you could certainly use other nuts, and other cheeses.

no rules. 

scapes freeze well.. so if you don’t have time to make pesto, 

you can tuck them in your fridge for a rainy day.

ohh the evening light on these wild anemones. 

i love how they they match my dress! and make lovely bracelets! 

yup i am being silly!

 i hope you will get a chance to pick up some scapes  

at a farmers market this weekend.

summer hugs, 

laura

the killdeer love our garlic garden too! 

how cute is this little simple, rustic nest?

hello spring!

oh spring! 

such a wonderful welcomed season! 

it’s so hopeful and 

busy, and beautiful, and fragrant!

i have so many photos to share..

but first, this recipe for a spring cocktail 

that i call the apple blossom.

it’s floral and bubbly with a delicate sweetness in every sip.  

inspired by so many recipes that used floral syrups, 

i developed this apple blossom drink to celebrate our gorgeous blossoms

 and spring on the farm. 

to a pretty glass or champagne flute, 

add a teaspoon or two of apple blossom syrup 

 and fill with chilled prosecco. 

you could also use dry sparkling wine, champagne or sparkling water. 

garnish with extra petals, or edible flowers.

enjoy this delicate spring drink! 

what will you be toasting?

apple blossom syrup 

1 1/2 cup apple blossom petals packed

1 cup granulated sugar 

1 cup water

1 small rhubarb stem.. for colour if desired

a splash of lemon juice

you could substitute lilac florets, and add a couple of blueberries for colour instead of the rhubarb.

rose petals too would make a beautiful syrup.

    1. gently tickle the petals off the blossoms into a container. 

you don’t want any of the green parts that will become the apple. 

    2. place the petals in a large bowl.

    3. in a saucepan, combine the sugar and water and let the mixture come to a boil. gently stir until all the sugar has melted. remove from heat. 

    4. with a vegetable peeler, shave the bright pink and magenta outer edges of the rhubarb stalk 

and add them to the syrup (for colour only) with a splash of lemon juice. 

    5. press and muddle the rhubarb shavings until you reach the desired colour, then remove them.  

    6. let this mixture cool until lukewarm, then pour over the petals. leave at room temperature for 2 hours, 

then cover the bowl and place in the fridge for another 12-18 hours.

    7. pour the syrup through a fine mesh sieve into a clean container with a tight-sealing lid. 

press the petals with a spoon to release all the liquid. 

store the syrup in the refrigerator. it keeps for a few days. 

freeze in freezer proof containers if you don’t plan on using it all up in a few days!

i plan to use the syrup in a cake, or galette somehow this autumn. 

i hope you are able to revel in spring’s many gifts!

cheers, 

laura

   

carl laidlaw orchards