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Garlic scape pesto and sauteed squash

  • Above: Garlic scape pesto is an organic treat. Below: Sautee some summer squash. PHOTOS BY ANNIE CARD

  • PHOTOS BY ANNIE CARDAbove: Garlic scape pesto is an organic treat. Below: Sautee some summer squash.



FARM FRESH
Tuesday, July 19, 2016

I love this time of year; fresh berries, vegetables, and herbs right outside the door. Or if you don’t have a home garden, fresh produce is just a few minutes away at dozens of farmers markets and farm stands.

No matter where you get your local produce, you know it’s fresh, picked just a couple of days ago, or perhaps that very day. That’s fresh!

When produce is this fresh, remember you don’t have to do much to get it ready for the dinner table. Keep it simple. Always.

One of the first things we pick at the farm is garlic scapes, the thin stalks that shoot up from hard neck garlic and form a perfect curl. I love garlic scape pesto on my sandwiches, a dab on my fish, or as a pasta sauce.

Garlic Scape Pesto

one-half lb. garlic scapes

1 cup grated Parmesan

one half to 1 cup olive oil

two-thirds cup pine nuts or walnuts

1 t. salt

Chop scapes into 3-inch pieces. Saute lightly for 2-3 minutes in 1 t. olive oil.

Puree in a food processor

Add nuts; process until smooth.

Slowly add oil while processing to get desired consistency.

Fold in the Parmesan and salt.

Will keep in fridge in tightly covered container for several weeks. Also freezes well so you can enjoy all winter.

I bet most home gardeners are picking plenty of summer squash about now. Grilling is always delicious, but so is this quick sauté.

SautéedSummer Squash

2 lbs. of Patty Pan, yellow squash, or zucchini (or any combination)

Dice and sauté in hot pan with olive oil, until lightly browned

Add one-quarter cup of finely diced garlic scapes

Add one-half cup chopped tomatoes, sauté 2-3 minutes.

Serve as a side dish or on your favorite rice, pasta or other grain.

Summer dinner parties are the best, but who wants to spend a beautiful summer afternoon indoors doing prep? Remember, keep it simple so you enjoy the evening as much as your guests do. I’ll often make an enormous green salad, then let guests top it with smoked salmon, or grilled shrimp, or chicken or grilled vegetables. I make the dressing ahead of time and include in it all of the tomatoes and cucumbers, sometimes a shallot. You can include whatever you wish. Mix in a lidded jar or pitcher, and there it is already marinated with no last-minute slicing and dicing to do.

Rosaly’s BasicSalad Dressing

one-third cup olive oil

one-third cup apple cider vinegar

one-third cup tamari

New potatoes are truly wonderful. They are actually a bit sweeter than old potatoes. They are harvested from plants that are still alive; old potatoes have been in the ground longer and their skins toughen up as the plants die. New potatoes are usually smaller than old ones, and they have thin delicate skins. As you prepare them, be careful not to scrub the skins right off. Wash them gently, and if they’re organic, simply rinse any dirt off of them.

Rosaly’s RoastedNew Potatoes

Select potatoes that are roughly the same size , golf-ball-ish. (2-4 per person)

Coat them in olive oil or melted butter and spread on a cookie sheet.

Sprinkle with salt

Bake at 350 degrees for one hour.

(You can add rosemary or other herbs along with the salt, but I just use salt)

For home gardeners

Pick colored peppers before they color up completely to avoid having them rot or become targets of small animals.

They will color up nicely in your refrigerator.

Rosaly Bass is founder of Rosaly’s Garden, NH’s oldest/largest certified organic farm. Author of ORGANIC! a Gardener’s Handbook.