A few years ago I belonged to a CSA (Community Supported Agriculture). If you need more information about CSAs and would like to find one near you, here is a good link: https://www.michigancsanetwork.org/find-a-csa

I loved picking up my box of seasonal, fresh produce and even enjoyed the fact that I couldn’t always predict what I would be bringing home. It was a great way to get more creative in my cooking and certainly provided me with wonderful produce. I didn’t save money, but I loved the fact that I was helping support a local farm, and could always count of getting fresh vegetables. I probably had a healthier diet, also.

One week, I found myself with a plethora of garlic scapes, and had no idea what to do with them. I had never even heard of garlic scapes prior to looking askance in the box and asking, “Umm, what are these things and how do I use them?”

Here’s what I found out: the whole garlic scape is edible, including the flower bulb at the end. The flavor is a combination of spring onion and garlic, but not as sharp and with less “bite”. They taste must fresher and “greener” than garlic bulbs. Scapes can be used raw or cooked, sprinkled in a salad, or tossed on top of cooked veggies or meat as a flavorful garnish. The green stalk can be minced and thrown into vinaigrettes.

I decided to make some of them into pesto. Rather than using the traditional pine nut, I thought I should toast some pistachios that were getting stale. I often will salvage nuts that have lost their crunchy luster by giving them a quick toast to resurrect and freshen them.

Once the garlic scapes are rinsed and dried, cut them into pieces. Toast pistachios until just golden brown; cool. Place the scapes and pistachios in a small food processor with basil and parmesan. Pulse to finely chop; do not turn it into mush. Remove the food pusher from the food processor chute and turn on the processor. Slowly add the olive oil until the pesto emulsifies and is well blended.

Divide the pesto into small (1/4 cup size) containers. Use right away, give to friends, and/or freeze the containers until needed. Some favorite ways to use pesto: spread.on top of cream cheese or goat cheese for a quick appetizer; drizzle over pizza; stir into pasta, scrambled eggs, cooked vegetables, soup; spread onto sandwiches; add to oil and vinegar for a delicious salad dressing. Any way you use it, it will brighten your meal!

GARLIC SCAPE PISTACHIO PESTO

1 cup garlic scapes
1/4 roasted pistachios*
8-10 fresh basil leaves
1/4 cup freshly grated parmesan cheese
1/2 cup olive oil

Rinse and dry garlic scapes; chop into small pieces. Place scapes in small bowl of food processor with pistachios, basil leaves and parmesan cheese.
Pulse until everything is chopped into small pieces. Do not turn into a paste; just pulse it all until it looks like it is completely mixed up.
Remove the food pusher from the chute in the lid of the processor. Turn the food processor on and slowly add the olive oil until the pesto is well blended. You may not need to use all of the olive oil.
Scrape the pesto into small (about 4 ounce size) refrigerator/freezer containers if not using immediately.
Ideas for use:

1. Spread thinly on flatbread or pita, add fresh mozzarella and toast to make mini pizzas.
2. Toast baguette slices to make crostini; spread with goat cheese and pesto.
3. Spread over top of a block of Neufchatel cream cheese or baked brie and serve with crackers, for a cold or hot appetizer.
4. Stir a tablespoon into scrambled eggs, just as the eggs are setting up.
5. Mix a bit with mayonnaise for your next sandwich.
6. Slice fresh tomatoes in half, smear some pesto on top of each half; sprinkle with a little parmesan and broil to serve as a side dish.
7. Toss freshly cooked waxy potatoes, green beans, or grilled zucchini with the pesto.
8. Add some to ground beef or ground turkey before making burgers or meatballs.
9. Perk up canned soup (tomato, creamy chicken, mushroom?) with a swirl of pesto on top.
10. Spread pesto on top of grilled meat or kabobs, prior to slicing or serving.

• To roast your own pistachios: Place pistachios on a foil lined baking sheet. Bake at 350 degrees for 7-10 minutes, stirring once halfway through.