Garlic Scapes Pesto

Recipe by Bonnie Blader, Lexington Farmers' Market

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)
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

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


  •     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


Foraged Herb & Rabbit Stew


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