Garlic Scape Pesto…. ‘Scape The Ordinary!

GARLIC LOVERS REJOICE because we are making pesto from garlic ‘scapes’. Early to mid June is the when scapes start to curl and grow as garlic begins to mature. The flavour of garlic scapes is milder than garlic cloves. They are a cross between spring onions and garlic. Garlic scapes are high in antioxidants, which can protect the cells of the body against bacteria and viruses. After COVID, we should jump on the good health bandwagon.

NEWS BULLETIN: 🧄 Marchand Lamarre, Ontario Garlic 🧄 🧄 farmer extraordinaire is now boxing his Ontario Garlic Scapes for you. Order now: delivered to your doorstep –click—https://garlicloves.com/products (limited season)

These garlic curls are the next best thing to fresh garlic bulbs. Snip them off as soon as you see them curl up; before the garlic ripens!

The reason you want to remove the garlic scapes from your garlic plant is that it will suck the life out of your precious garlic bulbs below the ground if you leave them on.

Once you snap the scapes from the garlic plant give them a smell. A-H-H-H-H-H-H-H ! 😊

Garlic Scape Pesto: Fresh or Frozen

Pesto ‘Muffins’ are frozen, then placed in plastic freezer bags and stored in the freezer. Freeze in ice cube trays or small plastic containers or glass jars. Lighter colored pesto has more parmesan cheese added. (see frozen pesto cubes). The small pesto cups have no cheese. Very dark green. It is good to try different recipes.

Garlic Scape Pesto

  • Servings: 5-6
  • Difficulty: easy
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INGREDIENTS
10-12 garlic scapes ( approx. 1 cups)
1/4 cup freshly grated Parmesan cheese (feel free to leave out if you don’t eat dairy)
2 teaspoons fresh ground pepper (add as desired)
1 teaspoon salt (add as required to taste)
1/2 cup basil leaves
1/3 cup raw sunflower seeds or pepitas (pumpkin seeds)
1/2 cup avocado oil or extra virgin olive oil
1 lemon (juice)+ 1 tsp lemon zest

INSTRUCTIONS
1. Wash and clean your garlic scapes trimming off any hard bits, brown parts or wilted ends.
2. In a food processor add your cleaned scapes and mince them up.
3. Add the seeds, lemon juice + zest and seasoning and stream the avocado oil through the top of the processor until the pesto is combined.
4. Stir in grated Parmesan cheese until blended.
5. Scrape out your pesto into a container or mason jars and store in the refrigerator up to 3 weeks or freeze for up to 6 months.
6. Yield approximately 2-3 cups or small mason jars.

Buying And Storage TIPS

Fresh Garlic Scape Pesto tastes the best.
  1. Garlic Scapes keep well in cold storage.
  2. Keep scapes in the refrigerator in a paper bag to avoid sliminess (one month).
  3. Look for long, curved, or curly stalks that are firm and vibrant green.
  4. Scapes freeze well. Although they will lose some of their garlicy heat.

VARIATIONS

My favorite garlic scape pesto is on a grilled pizza with fresh mozzarella, basil and mushrooms, drizzled with garlic oil and sprinkled with red pepper flakes. Many garlic scape recipes vary from pine nuts, walnuts, no nuts, cashews, pistachios, almonds, pumpkin seeds, nutritional yeast and sunflower seeds. Your classic basil is sometimes added plus swiss chard or kale. Parmesan cheese is optional. And…they all taste good!

More Variations

  • Pickled Garlic Scapes–  Prepare them just as you would making homemade pickles. Great to munch on like pickles.
  • Garlic Scape Butter– Jazz up your butter with minced garlic scapes to create a garlic butter to die for!!!
  • Garlic Scape Salad Dressing– This was an easy recipe for us because we use garlic quite a bit in our salad dressing especially for summer tomato salad. Simply add some of your garlic pesto or minced scapes to your dressing and shake away.
  • Garlic Scapes and Spinach Frittata Quick and easy to make and easy to share with the whole family
  • Garlic Scape Soup– Garlic scapes make a delicious broth base for just about any soup that you’d want a hint of garlic.

VARIATION: Add Swiss Chard, fresh parsley, fresh oregano in your pesto blend, 1-2 tbs. nutritional yeast ( I always add 1 tbsp. of the edible yeast )

Garlic Scape Pesto Pasta!

(A) Add fresh, thinly sliced, long strips of garlic scapes to the cooked pasta (B) Add a few tablespoons of Garlic Scape Pesto to your finished pasta.

Garlic Scape Pesto Braided Bread

Pesto Braided Bread Recipe -> https://www.ticklingpalates.com/braided-pesto-bread/

Garlic Soup -For Colds & Flu

Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. The sharpness of raw garlic, the savoriness of roasted garlic packs a major punch of flavor.

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar. 

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
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INGREDIENTS

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)

INSTRUCTIONS

  1. Pre-heat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Raw Garlic is a Super Food!

Consuming raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.

ROAST VEGETABLES ~ TRENDING!

‘The BEST’ OVEN-Roasted VEGETABLES!

CHANGE THE WAY YOU ROAST VEGETABLES: For goodness sake! After making over 1,000 meals with roast veggies, I started experimenting and made some modifications. I knew I had a winner when I got huge compliments for  my ‘new’ roasted vegetables. It is still my all time favorite veggie recipe!  One reason is that it’s so easy to make! At a dinner party, one of my friends proclaimed  “These veggies are so good. I cant believe how good they taste!”  The potatoes are crispy,  yet soft and  fluffy on the inside.  The red peppers were especially a big hit.  I have been asked to share this recipe with you. I hope you enjoy it!


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INGREDIENTS

1 medium potato* (any kind),  cut into 1  inch cubes
1 yam* peeled and cut into 1 inch cubes
1 carrot and/or parsnip peeled and sliced into 1 inch slices
6 brussels  sprouts
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered ( sweet or red onions  )
2  red and/or yellow bell peppers, cut lengthwise into 1  inch strips
1/2 cup Calamata olives, pitted
2-4 tablespoons olive oil ( more oil, the better )
2 sprigs of FRESH Rosemary or Thyme
3/4 teaspoon salt
3/4 teaspoon freshly ground black
* If you decide to leave the  skin on large tubers before roasting,  wash and scrub well. Soak in cleaning vinegar for at least 15 minutes before chopping.

INSTRUCTIONS

  1. Preheat oven to 450 F degrees(232 C ) and prepare vegetables.
  2. In a large bowl, toss potatoes, yams, carrots and brussels sprouts with  olive oil and salt.  Add to roasting pan and roast in the oven for 20 minutes

    Cubed Potatoes, Yams, Parsnips & Carrots

  3. Add garlic and shallots to  the pan  and toss with the other vegetables. Roast for 20 more minutes

    Garlic And Shallots

  4. Add chopped bell pepper and olives to the pan and sprinkle with black pepper.  Add 2 rosemary sprigs on top of the vegetables. Return to oven
  5. Cook for 20 minutes longer until vegetables are nicely browned but not charred. Because the peppers are only cooked in the last  20 minutes, they are still juicy, tender and tasty.  As all oven temperatures vary, please check the vegetables as they roast.

Fresh Rosemary

TIP:  Make sure you use FRESH ROSEMARY (or thyme – if you don’t have rosemary on hand ). Rosemary needs to be fresh, or not at all. When chopping vegetables err on the larger, chunky  side.  You can always  substitute/add your favourite veggies.  Keep in mind  THE 20 – 20- 20  MINUTE ‘Roasting’  Rule: The firmer vegetables go in first. Then, add the onions and garlic with the most tender vegetables in the final 20 minutes: mushrooms, green tomatoes,  peppers.

VARIATIONS
1.  I add baby turnips  if they look especially fresh and small at the market that day.  As you know, this recipe bakes in 3 BATCHES. The hard root vegetables are roasted first.

Turnips

2. The softer onions and garlic are next in the next 20 minute intervals.

3.  In the third and final stage,  the lighter,  succulent vegetables are added. Friends ask me how my roasted peppers stay so juicy and tasty?   They are only roasted for the last 20 minutes.  The peppers add such a great flavour  and sweetness to the mix.   Try the black olives. If you are not a fan, just  leave them as the flavour is very complementary to the mix. Please  try them before you pass judgement.

Oven Roasted Vegetables

The great aroma for these roasted vegetables comes from  the garlic and shallots along with the rosemary of course. HINT: Use up what you’ve got. Look in the fridge and pantry and roast it!


THE POWER OF ROOT VEGETABLES
The starchy root veggies will satisfy your sweet tooth. You not only feel fuller afterwards, weight loss benefits prevail.
From their high-fiber content to their many nutrients, root vegetables boast  a long history of medicinal and dietary uses.  These vegetables can be served cold as well.  They sell these cold  at those expensive gourmet shops.  Cooked and then cooled potatoes (as well as quinoa, barley and rice). All have resistant starch.  Resistant starch burns more slowly and helps you lose weight. They appear to help you burn fat up to  24 hours later. Why?  No one knows. But what is known is that once resistant starch gets to the colon, your body ferments it and produces an anticancer agent called butyrate – yet another health benefit.

Roast Winter Vegetables on the BBQ

Thai Pineapple Fried Rice

THAILAND
Pineapple is widely available in Thailand. In Canada, pineapples peak in the winter. But, they can be purchased year round. Tourists traveling to Thailand also enjoy their exotic unique foods. These light dishes have become a great addition to our western meal planning. We value the healthy benefits and spicy flavours. This dish will please everyone especially the kids!
With influences from Vietnam and China, Thai food has evolved over time to become its own traditional culinary style. Thai Pineapple Fried Rice (Khao Pad Sapparot) is a spectacular dish! Once you taste it, I think you will agree with me that it will become a regular dish on your dining room table.
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THAI PINEAPPLE FRIED RICE ~30 minutes

INGREDIENTS

  • 2 1/2 cups cooked jasmine rice (leftover rice works great too)
  • 4 oz. skinless boneless chicken breast
  • 5 oz. shrimp or pork
  • one pineapple
  • 2 eggs
  • 5 cloves garlic, chopped
  • 6 tbsp. oil
  • 2 tbsp. fish sauce
  • 2 tbsp. mushroom soy sauce
  • 1/2 tsp. ground black pepper
  • 2 stems green onion, thinly sliced
  • 1/3 cup unsalted cashews
  • strips of red pepper
  • cilantro for garnish

INSTRUCTIONS

  1. Cut the chicken into bite sized pieces.  If you find it hard to cut, put in the freezer for 15 to 20 minutes to harden slightly and then cut. Reserve along with the shrimp.
  2. Cut a pineapple in half lengthwise. Cut out the triangle of the hard core and freeze for your next smoothie.  Remove and dice the pineapple flesh into bite sized pieces. Set aside.
  3. Mix the mushroom soy sauce and fish sauce in a bowl and set aside.
  4. Turn your wok or sauté pan on high and add the oil and garlic, fry for 30 seconds.  Add the chicken and shrimp and stir fry until the chicken is about halfway cooked through (about 1 1/2 minutes), then move to one side and turn the heat to medium. Break the eggs directly into the pan. Fry the eggs without breaking them up for about 2 minutes, until they are partially set.
  5. Push the eggs and meat to one side and add the rice to the other side.  Add the soy sauce and fish sauce directly on the rice and then with a shoveling motion, combine the two sides of the pan, tossing, stirring for 2 minutes, mixing the rice with the eggs shrimp and chicken, working from the bottom so that the rice has a chance to fry in the oil and everything  is integrated.
  6. Sprinkle black pepper on the rice and add cashews, green onion and the reserved pineapple chunks. Transfer to the hollowed out pineapple halves, garnish with the red pepper slices, chopped cilantro and serve. ENJOY!!!

“Chunky” Good For Extra Crunch! YUM!

VARIATIONS
Add chicken, pork or  shrimp or ALL THREE! Allergic to nuts..don’t add them!

Vegan Version With EXTRA Pizzazz `Crimp Cut Edges’.

didyouknowDID YOU KNOW?
ALL THE GOODNESS OF PINEAPPLE
That prickly sensation in pineapple is the Bromelain in pineapple. It is purported to be an anti-aging element which prevents blood clotting since it acts as a blood thinner much like spinach. Today, there is less bromelain in pineapple than 50 years ago, due to the change in the soil’s composition.

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WHAT TO DO WITH THE PINEAPPLE SKINS?
Marinade chicken with your favorite recipe. Tie the pineapple skins to the chicken and grill on your stove top or outdoors for that added flavour.

Confucius Say…..!

Chili Recipe ~a winner

Winning Chili Recipe to Remove the Fall Chill!
Another great fall dish is chili.  We had a taste testing dinner and this was absolutely the winner!  (I have one book just devoted to chili.) This is such a versatile dish that takes well to freezing as well as serving to a crowd. chili_football  The guests can serve themselves. A great dish for those fall sports parties.  Those TRUE CHILI aficionados claim there should only be meat and no beans in chili.  What the beans do is to maintain you blood sugar at a steady even level with no spikes and you have energy for hours. A fantastic meal for diabetics.
FAST FOOD: When you have to stop at a fast food place in lieu of starving, chili is a fabulous choice.  Better than salads since these will come with dressings filled with sugar and preservatives.  I will also freeze dishes like chili in individual oven proof dishes.  When  I come home from a busy day, I immediately take one out the the freezer, defrost and bake.  Serve with a salad with your homemade dressing and it’s a tasty, satisfying and healthy meal.  This recipe seems like there are a lot of ingredients but you will find almost all of them already in your pantry and the flavour is worth it!  Perfect for game day!

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INGREDIENTS
img_chili1/2 cup dried black beans, rinsed, soaked overnight and drained
1/2 cup  dried red kidney beans, rinsed, soaked overnight and drained
1/4 cup olive oil
2 onions, diced
1 green bell pepper, diced
1 celery stalk, diced
4  cloves garlic, minced
6  jalapeno chilies, stemmed and seeded
1/2 lb. ground beef
1/2 lb ground pork
1 lb. cubed beef chuck or blade steak, cut into 1/2 inch cubes
2  tablespoons chili powder
1  tablespoon cumin seed (ground)
1  stick cinnamon 3 inches long
2  28 oz cans diced or crushed tomatoes
1  12 oz  can stout beer
2  tablespoons tomato paste
1  tablespoon unsweetened cocoa powder
1 cup finely chopped sweet onion for garnish (optional)
1 cup strong cheddar cheese for garnish (optional)
1 diced avocado pear for garnish (optional)
1 cup sour cream or Greek yogurt for garnish (optional)

INSTRUCTIONS
1.  Put the beans into separate pots and cover with 3″ of salted water. Bring to a boil. Reduce heat to medium low.  Cook covered, stirring occasionally until beans are tender about 60 minutes.
2.  Heat a heavy bottomed 6 quart pot over medium heat. Add  a few tablespoons of the olive oil and the diced onions 4-5 minutes until translucent.  Add garlic, green pepper, celery, and chilies.  Cook for another 4-5 minutes, adding more olive oil if required.
3.  Add meats and cook until brown.
IMG_1411
4.  Add chili powder, cumin, cinnamon, cocoa and tomato paste.  Cook for a few minutes and then add tomatoes and beer.
IMG_1415
Add beans (drained).
IMG_1417
5. Reduce heat to medium low and cook for 1 or 2 hours.
6. Ladle into bowls and let people help themselves to the garnishes.IMG_1436

Serves 8 to 10 adults