In this weeks share we will have Lettuce, Lettuce, Kale or Broccoli Raab, Garlic Scallions or Garlic Scapes, Snow or Snap Peas, Shallot Scapes. There maybe a choice between Broccoli, Cabbage or Napa Cabbage.

Garlic Scapes are another Spring treat from the allium family. Like Shallot Scapes they are the flower stalk of a garlic plant. They are delicious chopped fine mixed in with eggs, used to replace garlic in recipes( although not as strong), roasted, grilled, added to a stir fry, in soups or dips. The uses are practically endless.

There will be a considerable amount of Shallot Scapes in the share this week so the first recipe is a good way to use them up other than for adding flavor to dishes.

Balsamic Shallot Scapes
1 Bunch Shallot Scapes
1 Tablespoon of Butter
1 Tablespoon Balsamic Vinegar
Salt to Taste

Cut scapes into 2 to 3 inch lengths. Heat butter until simmering in a saute pan over medium heat. Add scapes and salt and saute for 5 to 6 minutes. Add balsamic vinegar and cook 1 more minute. Serve.

Kale and Garlic Scape Pesto
2 Garlic Scapes
8 Kale Leaves Chopped
2 Tablespoons Parmesan Cheese
1 Tablespoon Chopped Almonds
Olive Oil
Salt to Taste

Place roughly chopped garlic scape in food processor, process until finely chopped. Add roughly chopped kale, in small batches. Process until finely chopped. Add parmesan cheese, almonds and salt. Process until finely chopped. Add olive oil. If you like a loose pesto, add more oil – if you like a tight pesto, add less oil. Serve with pasta, on pizza, on bread…..