Monday, June 14, 2010

Come With Me and Eat Scapes

garlic scape pesto

This past Friday night, Megan and I had plans to go to dinner and then go do some rocking and rolling. Unfortunately, she got a cold and wasn't feeling up to the rocking and rolling portion of the evening, so I went on to see some bands play all by myself. They were local bands and the show was the part of a well-attended local punk music weekend, so I wasn't too worried about finding someone else with whom I could chat between bands. And, indeed, as soon as I walked in I saw a group of people I knew hanging out on some benches back by the bar. It's easy to find the 35+ year olds at a rock show. Look for the people who've found a spot to sit down and rest their aching feet/backs/hips.

At one point in the night I was introduced to Christine. I knew of her, because she sings in a very fun local band called The Secret Loves. Any band that has a song about making out while watching TV Ontario is all right by me. Christine said she was happy to meet me, having heard from mutual friends about the novel I wrote. It turned into a bit of a mutual admiration society because I'd heard great stuff about her as well. And, just in case I didn't already want to be her friend, she told me what she does for a living.

She teaches horticulture.

Score! A friends who knows about plants! Who REALLY knows about plants. Whose job it is know about plants. I couldn't be more delighted. Especially because she said if I had any gardening questions I was welcome to ask. It is so reassuring to have someone with that kind of knowledge in my corner.

So it was with renewed gumption that I ventured into the garden this weekend. I got the rest of my seedlings planted, weeded until I could weed no more, and even did a little bit of harvesting. Yes, friends. My first harvested garden food of the season.



I only have five garlic plants in my garden, so I had only five scapes to work with. I decided to make some pesto. I liked that I could add my other harvestable foodstuffs: herbs from the window box on the porch. It also gave me a chance to try out the vegan parmesan, called Parma!, that I got at Panacea when I was in Toronto. And what pesto it turned out to be! Garlicy and delicious and so fresh. A garden success! It almost makes up for the fact that some creature has eaten all my kale.

pesto prep

Garlic Scape Pesto

5 garlic scapes, cut into 1 inch pieces
2 tbsp fresh herbs (I used basil and parsley)
3 heaping tablespoons of Parma!
(or you could try this vegan parm recipe from Oh She Glows)
1/2 cup pinenuts
3/4 cup spinach
1 tbsp lemon juice
1/3 cup olive oil
1/2 tsp salt

Place all ingredients except for the olive oil and salt in a food processor and pulse to combine.

When everything is evenly processed, turn food processor on and drizzle olive oil into the mixture slowly.

Season with salt.

This makes approximately 2 cups of pesto. We dumped it all on a big bowl of fresh, whole wheat pasta and added some olives and basil leaves to be fancy.

Garlic Scape Pesto

Some Notes:

-The title of this post is a nod to one of the most annoying songs ever. Does anyone know what it is? It was so annoying it made it on to the "Annoying Songs" mix tape that my friend Adrianne and I made when we were in high school. We used to torture ourselves by listening to terrible songs. This would inevitably lead to uncontrollable laughter which would make us feel better about our sad, teenage lives.

-Hey, did you know that Top Chef starts this week? Top Chef! My favourite! I wonder if they'll have another wacky vegetarian challenge this season.

-You may remember my post about my administrative assistant, Diane, rescuing a dachshund named Anikin from our local S.P.C.A. Well, this weekend the Man of Science and I went out to Diane's house for a barbecue with the rest of my office mates and we got a chance to see Anikin, who is now called "Bud", living happily in his great new home. When we met him at the shelter, he was fresh from a puppy mill and had never been outside. He was skinny, his fur was worn away in places, and he was timid and sad looking. Now, he looks like this:


What a handsome guy! It was amazing to see him running around Diane's yard with his sister Maggie and our three dogs. Totally heart warming.


This Time Last Year: Roasted Potatoes with Chives (from the garden!)


The Voracious Vegan said...

Awww YAY for Anikin/Bud! What a happy ending to his story, that makes my heart smile!

And how cool that you made an awesome new friend who just happens to be an expert on all things plant? I could really use one of those, seeing as how I have slowly but surely managed to kill everything in my garden. :-(

Your dish looks fantastic, I've never had scapes but I really want to!

Jacqueline said...

Your pesto looks gorgeous. There is nothing better than homemade pesto. Mmmmmmmmmm!

Our baby is learning to love punk and hardcore, well at least he seems happy to listen to it. Not so sure about some of the words he may pick up from it. May have to start being selective :)

Twiner said...

This is wonderful! We just got garlic scapes in our CSA this week and had no earthly idea what to do with them.

Shall do this today! Thanks so much!

sweetpea said...

I read an article on another blog this week that said scapes make AWESOME guacamole. Less 'intense' than with the garlic itself.

Heather Moore said...

Top Chef starts in the States on June 14th. As far as I know it doesn't air in Canada at the same time. Food Network is still airing Top Chef Masters so it might start after that's over.

Jennifer (It Ain't Meat, Babe) said...

VV: What kinds of veggies grow well in Saudi Arabia? I bet it's an interesting selection!

Jacqueline: I love it when kids like the music that their parents do! No reason they always have to listen to "kids" music.

Twiner: Good luck! Let me know how it turns out.

Sweetpea: What a good idea! If I get more scapes at the farmers' market I'll try it.

Heather: i don't have cable, so all my TV comes to me via the internet. Which means I usually end up watching whatever is on in the US. The Bravo website says Top Chef starts on the 16th, so the first episode should be up online the next day. Yay!

Lynn said...

Your profile on the Blog Out Loud blog is up! Check it out and let me know if I fibbed anywhere :).

XUP said...

The Pina Colada song...since no one else is guessing.

Heather Moore said...

Then it starts on Wednesday for both of us. ;)

Jennifer (It Ain't Meat, Babe) said...

Lynn: Thanks! That is fantastic.

XUP: Well done. The MoS got it too, but revealed that in private correspondence.

Heather: Indeed!

Lisa is Vegan on $10 a Day (or Less!) said...

Nice blog! (from a new, over 35 follower :)

Kat said...

Yum! I love pesto, and have to try this.

pickygirlfoodfilmfiction said...

Mmmm pesto. I cannot wait to have a bit of extra money to plant a veggie garden. I will definitely be making pesto once that happens.

Heather Moore said...

So are you watching? What are your thoughts?

Fame Throwa said...

Your Post-35-At-A-Concert theory is a good one. I wonder, though, if it's correlated to the number of concerts per year.

Here's a corollary to your theory:

If the last concert a 35+ year old attended was greater than 6 months ago, the 35+ year old can be standing, further in the crowd.

But that's just a theory, based on one gal's experience. :) My concert going has decreased significantly, but I still tend to stand in the crowd.

Jennifer (It Ain't Meat, Babe) said...

Fame Throwa: Perhaps your theory could have a sub-theory related to how many concerts were attended in the past wearing unsupportive shoes! I think my need to sit between bands relates directly to my years of pogoing in Converse Chuck Taylors.