Recipes

Garlic Scapes Pesto

Recipe by Bonnie Blader, Lexington Farmers' Market

Ingredients:
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese.  (I used Asiago)
 
Directions:
Puree scapes, juice and olive oil in the blender or food processor.  Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.

Garlic Scape Vinegar

Ingredients:
1-2 whole garlic scapes, about 12" in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
Glass container
non-metal cap or cover

Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.

Fresh Peach Salsa

Serves: 2 cups

Ingredients

  •     3 ripe peaches
  •     1 roma tomato, roughly chopped
  •     ½ jalapeno, seeds removed and roughly chopped
  •     ½ small purple onion, roughly chopped
  •     ¼ cup cilantro roughly chopped
  •     1 lime, juiced
  •     ¼ teaspoon salt
  •     ¼ teaspoon pepper
  •     Garnish: additional cilantro

Instructions

Foraged Herb & Rabbit Stew

Ingredients

Rabbit looks similar to chicken thighs, but the flavor is richer and gamier and the texture is a little more stringy. Still, skinless bone-in chicken thighs make a good substitute for the rabbit in this recipe.
 
Serves 3-4 people.
  • 1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs
  • 3 bay leaves
  • 5 sprigs thyme, woody stems removed, minced finely

Easy Apple Tartlets

Ingredients:
1 Puff Pastry Sheet
5 Small Apples
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1/2 Cup Sugar
1/4 tsp Freshly Ground Nutmeg
1/4 tsp Cinnamon
Pinch Salt

Directions:
Take the puff pastry sheet, out of the freezer and set on a cutting board to thaw. When softened, unfold the sheet. Cut along the score marks to make 3 long rectangular sheets. Then cut each of those rectangles into 3 squares. You should have 9 squares total. Preheat the oven to 350 degrees. 

Dark Maple-Walnut Ice Cream

Ingredients:
1 Cup Dark Maple Syrup
1 Cup Whole Milk
2 Cups Heavy Cream
1/2 Cup Walnuts – chopped

Directions:
Place the maple syrup in the fridge for two hours. Combine the maple syrup, milk and heavy cream and pour the mixture into an ice cream maker. Follow the manufacturer’s instructions for your machine. Add the walnuts during the last 5 minutes of churning. Transfer the ice cream to an airtight container and place in the freezer for a couple of hours.