On Sunday, we had our second Potter County Farmer's Market group meeting and I feel that all the farmers are becoming very excited about the upcoming season. We have a few new people joining the group and I know that our customers will be excited by the new additions. Our market continues to grow, evolve and diversify!
The meeting was a potluck and most everyone brought something that has elements of the food grown on their farm. The pasta with pesto was divine. The french bread had the perfect crunchiness. Dilled garlic scapes made a fiery and tasty hit. Lamb pate? I've never had it before, but I hope to have it again! Chili, lasagne, and much much more. Every bite tasted absolutely delicious!
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| When I get this season's scapes they will be canned in a dilly bean brine. |
Thank you to the Metzger's of Metzger's Farm for hosting us!
Oh my! I first saw a quick glimpse of this picture on my dashboard and thought snakes! oh yuck! Then upon closer insepection and reading the words I realized my mistake!
ReplyDeleteGlad you had fun and yummy garlic!!
If you've never cooked garlic scapes (the "flower" of the hard garlic) look for them this spring. They have a wonderfully mild garlic flavor and are delicious in stir fry!
DeleteSuch good news for your farmers market. I've never cooked scapes before either, but your idea to can them in dilly bean brine sounds really good.
ReplyDeleteThe scapes were placed in circles horizontally to fill the jar and looked really neat too!
DeleteThe curling scapes also have the nickname ‛serpent garlic'.
ReplyDeleteI use the scapes for pesto and it is much stronger than pesto made from garlic cloves.
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