Garlic lovers rejoice! The farm share this week contains both green garlic and garlic scapes. Check out the What’s in the Share page of the blog for the rest of the share and some recipes.
Not sure what to do with all this garlicky goodness? Here’s a yummy recipe – White Bean and Garlic Scape dip from the New York Times.
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
15 ounces cannellini beans, rinsed and drained (We carry Baer’s Best cannellini beans in the Farm Store)
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.