Hello fellow eater:

This evening I would like to discuss the garlic scape.  I know that some of you have been persuaded to try the dip made with garlic scapes at the market, but for those who have missed it, and because of my curiousity I wanted to highlight the garlic scape.   Until three years ago I had never heard of “garlic scapes.”  Even though I have grown garlic in my garden for several years, I had never known what the tall thing-y on top was called.  Last week it dawned on me to look it up in the OED.  Apparently this particular “scape” comes from both Greek and Latin and has applications in architecture, weights and measures, and botany (and, most importantly, in our kitchens!).  It turns out that this particular derivation of “scape” (there are several others) means “the shaft of a column,” “the tongue of a balance,” and “a long flower stalk rising directly from the root or rhizome.”  Thus, it turns out that there are a lot of scapes I did not know about.  In case you happen to know this already, gentle eater,  then I cut to the chase:  garlic scapes are the basis for one of the world’s easiest dips/sauces:  garlic scapes, olive oil, just about any tree nut, a modest amount of salt, and parmesan cheese (optional) all thrown into a mashing device, such as a food processor or, slightly less easily, a mortar and pestle.  Other optional ingredients include basil, hot oregano, and spinach.  My guess is that if you are allergic to tree nuts or cheese, you could figure out other fat and protein substitute (i.e. soy or flax) and it would be fine.  Thus far I have had versions made with pine nuts, almonds, and walnuts, and there were all delicious.  Although garlic scape pesto is terrific as a dip, I find it even better as a pasta sauce, especially with some green beans or broccoli tossed on top to increase the daily vegetable count, and because it tastes good.  The pesto also freezes well, although when I freeze things with olive oil in them, I find I need to give them lots of time to come back to room temperature or the olive oil smells weird.  It is never too early in the season to think about food preservation.  It strikes me as I write this that garlic scapes would also be lovely pureed in a vinaigrette, and it is imperative this time of year (ok, always, really) to have a jar of homemade vinaigrette in the ‘frige in case of emergency.  Although I hope we will get a round of summer garlic in a while,  the Columbus Day garlic is just about over, so enjoy the garlic scapes while they last.  Next week :  how to eat more collard greens.

This week, Bethany Presbyterian Church, the GSFM host, will be having their annual Strawberry Festival during and after the market.  From 12-1 they will be serving strawberry shortcake or strawberry sundaes at their regular booth.  Price is $4 for adults, $2 for children; $10/family.  All prepared by church members.  As some of you may recall from last year, I thought noon would be a bit early for me to eat ice cream; that was nonsense on my part; noon is a great time to eat ice cream and strawberries, but you also have a later option, as the Strawberry Festival continues from 2 – 4 pm in the Church Hall.  They will also have plants, mint iced tea and 4 kinds of delicious fudge at their booth.

EcoVillage Produce this week will have kale, arugula, mixed potatoes, red leaf lettuce, assorted herbs and teas, onions, and more.

Berry Good Farm will have  (pending weather and ripeness) sweet corn, zucchini, yellow squash, baked goods (sweet and not) garlic, onions, and, of course, honey.

Tinkers Valley will have eggplant, hungarian yellow peppers,  green peppers, collards (get ready!), green tomatoes, garlic, and cucumbers.

Creative Moms will have fresh herbs, prepay eggs, prepay chickens and turkeys, dry roasted granola, baby boho belts, cards, and bath bombs, and maybe a few other items.

Mobite Products  will bring baked goods and  maybe some veggie if they are ready, ice cold water, and  homemade soap (made out of herbs and flowers).

Haleakala House will have lemon pound cake, zucchini bread, apple crisp, sweet potato pie, and (in the plant department) day lilies–yellow and red.

Buena Dea will have vegan cupcakes:  chocolate, yellow, and carrot spice; and cake in a jar:  apple and chocolate.

Cathie Brenkus has a curated collection of dish and hand towels for sale, and she is sometimes able to accommodate special theme needs, e.g., pears for the Pear Avenue crowd.  She will also be hosting neighborhood jewelry star Nicole McGhee with her fabulous collection of ingenious handmade jewelry–beat the Tremont Arts crowds to the goods, and buy it here!

Eco Ice Cream / Cle Zen and Back will have frozen 100% fruit bars, firecracker pops, and hand silk-screened, homemade Cleveland-centric shirts.

The Gordon Square Farmers’ Market:  put more conviviality in your shopping.

GSFM is located in the parking lot of Bethany Presbyterian Church at W. 65th and West Clinton streets  (one block south of Detroit Ave.).

Every Saturday through October, 9am-1pm.

Feed back? Please email or talk to us at the GSFM booth on Saturday.

www.gordonsquaremarket.org

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