Farmer's Market Finds and a Recipe for Garlic Green Beans!

Hi Friends:

We're well into July and I have a serious case of summer love...for farmer's markets! What's the big draw you ask? Read on.

• Fruits and veggies are usually only hours from the fields and often organic.
• I can support local farmers.
• It's good for the environment as there is no packaging and shipping saving natural resources.
• Inspiration! I can try new foods and find new cooking ideas.
• There's more than fruit and veggies available; many markets have eggs, meats, baked goods, jams, flowers and even crafts.
• It's a great way to connect with the community.
• And the number 1 reason: TASTE! Eating seasonally offers the freshest, truest flavors.

With that said, take a look at some recent offerings at my local market:

cherries and blueberries

green garlic

beets (Yes, I like them!)

Rudbeckia

herbs-a-plenty

fresh bread

mushrooms galore!

pattypan squash

Time for a crepe break!

I couldn't pass up the fresh green beans and here's how I intend to use them:

Sauteed Garlic Green Beans (for two)

1/2 lb fresh green beans, ends trimmed
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup water
1 tablespoon soy sauce
1 teaspoon sesame seeds
salt and pepper to taste

In a 12 inch skillet, heat oil over medium heat. Add green beans, season with salt and pepper and cook tossing occasionally until spotty brown, about 5 minutes. Add minced garlic; toss and cook for an additional minute.

Add water and continue to cook until water has evaporated and beans are bright green but still crisp. Add soy sauce and toss to coat cooking for another minute or two.

Sprinkle with sesame seeds and serve.

If you've never been to a farmer's market, here's a few tips: bring a big bag for your purchases, go early for the best selection, cash is best and don't be afraid to ask for a taste or suggestions on how to use a food! What's your favorite farmer's market find?

Green Garlic and Garlic Scapes!

Hi Friends:

As many of you know, it's green garlic/garlic scape season! If you're unfamiliar with these goodies, green garlic is the young version of the garlic plant that we're all familiar with. Scapes, the curly "flower stalks," appear after the first leaves in a young garlic plant. Take a look at these pics from my local farmer's market!

Green Garlic

Garlic Scapes

What I like best about young garlic is the mellow garlic flavor and that every part of the plant is edible, the bulb, the stalk and the yummy scapes! Now, what to do with them. Green garlic can be used everywhere you use regular garlic, but why not just grill them. Slice the garlic vertically, dress with olive oil, salt and pepper and grill until tender turning until you have a little char.

Scapes are great grilled, too, or sautéed in butter, but nothing beats garlic scape pesto. Toss the pesto with pasta, use as a sandwich spread or dip for veggies and crackers or add additional olive oil and drizzle it over chicken and beef. Give this simple recipe a try:

Garlic Scape Pesto
Ingredients:

1 cup garlic scapes, chopped
1/4 cup pine nuts (walnuts or almonds work, too!)
1/2 cup olive oil
1/3 cup Parmesan cheese, grated
Salt and pepper to taste

Method:

Put scapes and nuts into the bowl of a food processor or use a blender. Pulse to chop and blend.

With machine running, drizzle in the olive oil and process until smooth and creamy. 

When blended, put the mixture in a bowl and fold in the cheese and season to taste.

Yum! Note: You can change the ratio of scapes, cheese and nuts to balance the garlic flavor to suit your taste. Consider trying different cheeses; pecorino romano or asiago also work well. 

Garlic scape pesto will keep for a week in the fridge or for a couple of months frozen. If you plan to freeze it for later, leave the cheese out and fold it in after thawing. Float a little olive oil on top of the pesto and press some plastic wrap onto the surface before storing to preserve flavor and freshness.

Want more ideas? Chop scapes into salads, add to stir fry dishes, salsa, hummus or guacamole. Use in soups or as a topping for pizza. 

Don't miss out! Find green garlic and garlic scapes at farmer's markets and supermarkets now before they're gone. Store in the fridge wrapped lightly in a damp paper towel and plastic until ready for use.