They have shown up at market, and because my sister and I do a 2-page newsletter for the market every other week, that meant looking into recipes for scapes.
As it turns out, we have a wild foods talk and demonstration on Monday, and the plan is to pre-make most of the chickweed pesto, and then demonstrate how to make a smaller amount. Today was the day.
Steve and Mary Prescott from Prescott's Patch had a mess of scapes today, and we did a swap at the end of the day.
The chickweed pesto is finished, and it is so delicious that I will make more tomorrow to freeze. I am officially in love with garlic scapes.
Here's how we did it:
I gathered a huge basket of chickweed and a few leaves of basil and thyme.
First, I processed 6 scapes, about 1/4 cup of walnuts, and 1/4 cup of Parmesan cheese with enough olive oil to work easily.
When that was fairly smooth, I added about a cup or so of chickweed, adding a second cup when that was incorporated. It was much easier to chop the chickweed and the scapes into manageable pieces before putting them into the processor.
After it was well blended, I added a little more oil and processed until it looked like the picture at the top.
It is scrumptious!!!