J. Glebocki Farms

Kabocha is pronounced kah-BOH-chah

Flavor: Sweet with slightly nutty flavor. Tastes a bit like sweet potatoes.

How to Enjoy:

• Delicious when prepared with sesame and ginger flavors.
• Excellent substitute for recipe that uses sweet potatoes.
• Perfect base for pies and cakes.

Preparation Tips:

• Use a large chef knife to help cut through the thick skin.
• The stringy fibers and seeds can be easily removed with a spoon or scraping tool.

Storage: Store in a dry, dark, well-ventilated place up to 1 month. Once cut, wrap in plastic and store in refrigerator up to a week.

Nutrition: Good source of Vitamin A and C. Rich in beta carotene.

Sources: Just Food, localfoods.about.com, recipetips.com, foodsubs.com / Photo: J. Glebocki Farms

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RECIPE OF THE WEEK: Winter Squash Sauté

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     1 small kabocha squash (about 1 ½ lbs.)

     1 cup diced onion

     1 tblsp canola or peanut oil

     3 tblsp unsalted butter

     ¾ tsp salt

     1 cup apple cider

     2 tsp apple cider vinegar

     2 tblsp chopped fresh parsley leaves, for garnish

Peel and cube kabocha squash.

Put all the ingredients except the parsley into a large skillet, preferably nonstick.

Cover, bring to a boil, and cook over high heat for about 6 minutes, until the squash pieces are somewhat tender.

Continue cooking, uncovered, stirring occasionally, until the liquid is completely gone. Cook for a few minutes longer, stirring and shaking the pan to prevent the squash from burning, until the squash pieces are caramelized to your liking.

Sprinkle with the parsley and serve.

Recipe & Photo Source: Jacques Pepin, More Fast Food My Way

Did You Know?

• Parsnips are related to parsley and carrots.
• Parsnips look like carrots but taste very different. While carrots are eaten raw, parsnips are best enjoyed when cooked.

Flavor: Sweet and nutty flavor. It has a stronger, aromatic flavor than carrots.

How to Enjoy:

• Parsnips are a great addition to any soup or stew.
• Toss and roast them with other root vegetables like carrots, turnips, and potatoes.
• Delicious when eaten with beef or lamb.

Preparation Tip: Very large parsnips may need to have their woody cores removed. After cutting off the thin portion of the parsnip, cut the thick portion in half and dig out the core with a sharp spoon. Discard for compost.

Storage: If you purchase parsnips with their greens, remove them before storing in a paper bag in the refrigerator drawer up to one month. Tip: parsnips are best enjoyed fresh as the flavor becomes bitter with age.

Nutrition: Good source of fiber and folate.

Sources: Local Produce Link (United Way/Just Food), Just Food, recipetips.com
Photo: J. Glebocki Farms

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RECIPE OF THE WEEK: Kale & Parsnips

Simple sauté of kale, parsnips, and onions are spiced up a little with ginger.

        1 cup onions, halved and sliced

        1 cup parsnips, halved and sliced

        1 Tablespoon olive oil

        1 cup water

        2 Tablespoons ginger, minced

        4 cups kale (any variety), veins removed and cut into bite-sized pieces

Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.

Add the water and ginger. Cover and simmer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Season with salt. Serve hot.

Recipe: Friendly Foods by Ron Pickarski / Photo: i.telegraph.co.uk

The flesh of the butternut squash is thick and moist and hides very few seeds; its skin is thin and easy to peel.

Flavor: Sweet and pleasantly nutty.

How to Enjoy:

• Use in any recipe that calls for pumpkin.
• Butternut squash is great for sautés and stir-fries.
• Enjoy fall with a bowl of warm butternut squash soup.
• Bake the squash for a deeper flavor.
• The sweet flavor is perfect for puddings and pies.

Preparation Tips:

• The skin is thin enough to peel off with a vegetable peeler.
• When cutting the squash, a rubber mallet can help, if you have one, to gently push the knife through difficult thick spots.

Storage: Store in a dry, dark, well-ventilated place up to 1 month. Once cut, wrap in plastic and store in refrigerator up to a week.

Nutrition: Good source of Vitamins A, C, and fiber.

Sources: Just Food, gourmetsleuth.com, recipetips.com, foodsubs.com 
Photos: J. Glebocki Farms, allergyfreeme.files.wordpress.com

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RECIPE OF THE WEEK
Butternut Squash Soup

2 large butternut squash (about 4 1/2 lbs.) or 4 pounds peeled and cubed butternut squash

2 medium onions

3 cloves garlic (optional)

3 Tbsp. vegetable oil or butter
1/2 tsp. salt plus more to taste

8 cups chicken or vegetable broth

     

1. Halve, seed, peel, and cube butternut squash. Set aside.

2. Halve, peel, and chop onion. Mince garlic, if you like.

3. Heat a large pot over medium-high heat. Add butter or oil and onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until onion is soft, about 3 minutes.

4. Add garlic and cook until fragrant, about 1 minute.

5. Add squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until squash is very tender, about 20 minutes.

6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. You may also use an emulsion hand blender.

7. Return soup to pot and add salt to taste.

8. Optional: Add a dollop of plain yogurt or sprinkle with cilantro or thyme.

VARIATIONS
Creamy: Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.

Many Squash! Switch out up to 2 lbs. of the butternut squash with sugar pumpkin or acorn squash.
Recipe: localfoods.about.com / Photo: wildfitnessblog.com

More recipes: Butternut Squash Stir-Fry With Mustard Seeds,Winter Squash Spice Cake,

Butternut Squash Apple Cranberry Bake

Did You Know? We grow green, gold, and the white varieties of acorn squash.

Flavor: Mildly sweet.

How to Enjoy:

* Add diced squash to a soup or casserole.
* Once diced, you can steam, sauté, or mash the squash.
* Once cut in half, squash can be baked with its skin on.
* Start your morning with some squash pancakes!
* For a sweet treat, top your baked squash with some brown sugar, honey, and butter.

Preparation Tip: Use a large chef knife to help cut through the thick skin.

Storage: Store in a dry, dark, well-ventilated place up to 1 month. Once cut, wrap in plastic and store in refrigerator up to a week.

Nutrition: Good source of Vitamins A, C, and calcium.

Sources: Just Food, jsyfruitveggies.org / Photo: finecooking.com 

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RECIPE OF THE WEEK
Baked Winter Squash Mash

1 - 2 acorn squash, about 2 pounds

2 tablespoons soft tub margarine

2 tablespoons brown sugar or maple syrup

1/4 teaspoon cinnamon or nutmeg (optional)

Salt and black pepper to taste

1. Cut squash in half and remove seeds.

2. Place in baking dish, cut side down. Bake at 325°F for 1 hour or until tender.

3. Remove from oven. Scoop out the squash and place in bowl.

4. Add remaining ingredients.

5. Mash together until smooth.

6. Serve hot. Enjoy!
Recipe: jsyfruitveggies.org / Photo: latartinegourmande.com

More Recipes: Acorn Squash Sauté , Stuffed Acorn Squash , Autumn Squash Pancakes

Did You Know? Leeks are related to onions and garlic.

Flavor: mild, sweet onion flavor.

How to Use:  You can eat all of the white part and the first few inches of the green part, which will be tougher. The dark green leaves can be used to make soup stock.

How to Enjoy:

• Use in any recipe where you would use onions.
• Add sautéed leeks to scrambled eggs or quiches.
• Potato leek soup is a popular and simple dish.
• Leeks are excellent when braised, steamed, grilled, or roasted.

Preparation Tip: Because leeks grow in layers like an onion, dirt can easily be trapped inside – wash them well. You may chop the leeks and soak them in a bowl of warm water. Agitating with your fingers will loosen the dirt between layers.

Storage: Store whole leeks in a damp paper towel in the refrigerator. They will keep for 2 weeks.

Nutrition: Contains Vitamins A, C and K, folate, and iron.

Sources: Local Produce Link (United Way/Just Food), Just Food / Photo: J. Glebocki Farms

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Recipe of the Week: Potato Leek Soup

2 tablespoons soft tub margarine

3 leeks, thinly sliced

1 onion, chopped

6 potatoes, thinly sliced

3 1/2 cups low sodium chicken broth

1 cup low fat milk

Black pepper to taste

1. In a large pot, melt the margarine over medium heat.

2. Add the leeks and onions and cook until the onions are soft, about 10 minutes. Stir often.

3. Add the potatoes and then pour in enough broth to just cover the potatoes. If more liquid is needed, add up to 1 cup of water.

4. Cook over medium heat until the potatoes are soft, about 25 minutes.

5. Use a potato masher or a fork to break up the potatoes.

6. Reduce the heat to low and add the milk and black pepper. Cook 5 minutes, stirring often. Enjoy!

7. Refrigerate leftovers.

Recipe: jsyfruitveggies.org / Photo: skinnytaste.com

More recipes: Braised Leeks with Lemon, Leek & Mushroom Quiche

Heads & Cloves:

• A head is the whole garlic bulb. One small section is a clove.
• Adjust the amount used in a recipe based on the size of your cloves and  taste preference.

How to Enjoy:

• The smaller you chop garlic the stronger the flavor, so chop up a storm!
• Cooked: Cook with your onions at the start of a recipe. Garlic will cook and brown.
• Roasted: Roasted garlic is excellent when added to pasta sauce, dips, spreads, and salad  dressings.

Storage Tips:

• Store garlic in a cool, dry place away from other foods.
• Do not refrigerate or freeze unpeeled garlic.

Preparation Tip:  Cut off any green sprouts at the center of each clove before using. These can be bitter.

How to Peel Garlic: To peel a clove, place it on a cutting board on its side. Press down with the flat side of a large knife. If peel is still attached at end of clove, cut off the end.

Get the garlic smell off your hands: If you don’t enjoy the garlic smell on your hands, rub them against a stainless steel sink (it neutralizes the odor).

Sources: Just Food / Photo: J. Glebocki Farms

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Recipe of the Week: How to Roast Garlic

1. Preheat the oven to 375 degrees F. Cut about ½ inch off the top of the head of garlic. Peel off any loose, papery skin.

2. Place garlic in a small ovenproof baking dish, cut side up.

3. Drizzle with 1 Tablespoon olive oil.

4. Cover dish with aluminum foil and bake in the oven until cut side is lightly browned and cloves are very soft, 45 minutes to 1 hour.

5. Remove, and allow garlic to cool slightly before squeezing the garlic paste from the cloves. 



Try roasted garlic mashed into potatoes or added to your pasta sauce. Roasted garlic is at its best, however, when treated simply--spread on crusty bread and drizzled with olive oil.

Recipe & Photos: allrecipes.com

More Recipes: Garlic Mashed Potatoes, Garlic Bread, Garlic Soup 

Fun Ways to Enjoy:

• Caramelize them! Cook in a pan on low heat with butter. Stir often until onions are browned.
• Add onion flavor to a dish without including onion pieces by squeezing a half onion on a lemon juicer. Add the created juice to your dish.

Cooking Tip: The longer onions cook, the sweeter they become.

Tips for reducing tearing when cutting onions:

• Consider cutting onions by an open window with a fan blowing.
• Consider wearing glasses or goggles.
• Chill the onions for an hour or so before cutting.
• Cutting onions under cold, running water (some of the nutrients will be lost).

Storage: Store onions in a cool, well-ventilated place. They can be stored for several months.

Storage Tip: Do not store onions near potatoes. They will spoil.

Nutrition: Onions are packed with vitamin C, vitamin B6, potassium, and fiber.

Sources: Local Produce Link (United Way/Just Food), Just Food, recipetips.com, www.jsyfruitveggies.org, whfoods.com / Photo: J. Glebocki Farms.

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Recipe of the Week: Onion Casserole

1 tablespoon oil

3 onions, chopped

1 bell pepper, chopped

3 eggs

3/4 cup low fat milk

1 cup shredded low fat cheese, such as cheddar or Swiss

Salt and pepper to taste

1. Preheat oven to 325°F.

2. Grease a medium baking dish.

3. In a medium frying pan, heat oil over medium heat.

4. Add onions and peppers. Cook for about 10 minutes or until soft. Stir often.

5. In a medium bowl, mix eggs and milk.

6. Place onion mixture in the baking dish. Top with shredded cheese.

7. Pour egg mixture into the baking dish, over the onion mixture and cheese.

8. Bake for 25 minutes or until firm. Serve warm and enjoy!

Recipe: Just Say Yes to Fruits & Vegetables / Photo: Diana Rattray

More Recipes: How to Caramelize Onions , Grilled Onion Salad , Caramelized Fennel and Onions Recipe

Did You Know?
* Beets are naturally very sweet. 8% of the beet is sugar.

* We also grow golden beets on our farm.

Flavor: Earthy, sweet flavor.

Greens Alert!The beet greens can be eaten and contain more nutrients than the beet root.

Quick Recipe Ideas:

* Grate raw into a salad.

* Roasted beets are a sweet treat.

* Steam or saute greens like spinach or collards.

Preparation Tip: Peel skin before or after cooking (easier to peel when cooked).

Storage Tip: Store the roots and green separately. Leave 1 inch of the stem attached to the beet.

Storage: Roots can be stored in a paper bag in the fridge for several weeks. Greens are best used right away.

Nutrition: Good source of folate, iron and potassium. High in vitamins A and C.

Sources: Local Produce Link (United Way/Just Food), Just Food / Photo: J. Glebocki Farms

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Recipe of the Week: Beet, Carrot & Apple Slaw

1 carrot

1 apple

1 pound beets

1 tablespoon vinegar

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 tablespoon oil

6 oz plain yogurt

1. Peel carrots, apple and beets and grate into thin slices.

2. Mix vinegar, oil, yogurt, salt and pepper and mix well.

3. Mix carrot, apple and beets together with the dressing.

Serve and enjoy!

Recipe: Greenmarket Chef Recipe Series / Photo: reciperenovator.com

More Recipes: How to Roast Beets, Arugula Salad with Beets and Goat Cheese Recipe, Beet & Pepper Salad

DID YOU KNOW?
- Eggplant is a fruit (it has seeds inside).

- The name comes from English explorers who discovered the fruit in Asia; the variety they found resembled the shape of an egg.

- Eggplant is related to tomatoes and potatoes in the nightshade family.

FLAVOR: Mild flavor like squash with slight bitterness.

HOW TO ENJOY: Eggplant must be cooked. Its sponge-like texture allows it to easily take on different flavorings. Most of the different varieties of eggplant are interchangeable in recipes.

RECIPE IDEAS:
* Use as a substitute for meat in a vegetarian meal.
* Eggplant Dip (baba ghanouj).
* Grill for a delicious summer side dish or add to sandwiches.

HANDLING: Bruised eggplant turns brown and becomes bitter so handle with care.

PREPARATION TIP: To reduce the bitterness, slice into rounds and salt them. Sit for 30-60 minutes to allow them to

STORAGE: Keep dry and refrigerated, for one to two weeks.

NUTRITION: Eggplants contain fiber and are low in calories. They have minimal amounts of vitamins and minerals but are often cooked with other, more nutrient-dense foods.

RECIPE OF THE WEEK

Eggplant and Tomato Ratatouille

3 tablespoons oil
2 –3 cloves garlic, chopped
1 onion, chopped
1 eggplant, cubed
1 tomato, cubed
Salt and pepper, to taste.

Optional: Bell pepper, zucchini

1. Heat oil in skillet over medium heat. Add onion and cook until onion turns slightly glossy (about 1 minute).

2. Add garlic and stir.

3. Add eggplant and tomato and stir well. Turn to high heat for about 5 minutes until water evaporates.

4. Turn to medium-low heat and cook for another 20 minutes, stirring occasionally. Add salt and pepper to taste.

5. The eggplant and tomato will darken and the mixture will thicken. Turn off heat and serve.

More Recipes

Sauteed Eggplant
South Indian Pickled Eggplant
Eggplant Oregano
Eggplant Dip (Baba Ghanouj)

Recipe: jsyfruitveggies.org / Photo: simplyrecipes.com

Sources: Just Food, jsyfruitveggies.org, recipetips.com, specialtyproduce.com / Photo: J. Glebocki Farms

Cippolini Onions (pronounced chip-oh-LEE-nee) are a traditional Italian onion that has a flat oval shape. It ranges in size from 1 to 3 inches in diameter.

What’s the Deal with Fresh Onions?
They contain more moisture and are sweet and mild enough to be eaten raw.

FLAVOR: These are sweeter onions, having more residual sugar than white or yellow onions, but not as much as shallots.

EATING IDEAS:
- Add to salads, hamburgers, and other sandwiches
- Roast or caramelize them whole for a delicious side dish.
- Use to season meats, stews, soups, and casseroles.

GREENS ALERT!  If the onions come with greens on top you can use them in soups and stews.

HANDLING: Be sure to handle fresh onions carefully. Due to the high moisture content, they will bruise easily.

NUTRITION: Rich in Dietary Fiber, Vitamin B6, and Potassium. Good source of Vitamin C.

STORAGE:  Store in a plastic bag in the fridge or out of the fridge in a dry cool area that is well ventilated. Never store onions with potatoes. They will spoil.

Recipe of the Week: Roasted Cipollini Onions in Thyme
Additional Recipes: Roasted Carrots and Cippolini Onions, Potatoes & Onions, Caramelized Cipollini Onions,
Balsamic Pickled Cipollini Onions, Potato and Cippolini Onion Salad, How to Cook Onions

Sources: Local Produce Link (Just Food/United Way), Just Food, specialtyproduce.com
Photo: J. Glebocki Farms

Carrots come in many colors! We grow orange, yellow, white, and purple carrots on our farm.

White carrots were bred with purple ones in the 1500s to create the orange carrot we know and love today.

FLAVOR: While all colors are delicious, the yellow ones are sweetest, followed by the orange, purple, then the white.

EATING IDEAS:

- Excellent juiced with other fruits and vegetables.

- Bake up a batch of carrot bread, cookies or muffins.

- Stir things up by adding some to your soup or stew.

- Enjoy carrot sticks with a low-fat dressing or hummus.

PREPARATION TIP: Vitamin A and other minerals are close to the surface so it's best to scrub the skin with a brush rather than peeling it.

LEAVES ALERT! While the leaves are edible, the flavor is strong and can be bitter because they're loaded with potassium. We recommend using them to make soup stock.

STORAGE: Refrigerate unwashed carrots for up to 2 weeks. Refrigerate cooked carrots for up to 3 days.

NUTRITION: High in vitamins A & C.

Recipe of the Week: Carrot Cookies

Additional Recipes: Oven Roasted Carrots , Classic Glazed Carrots, Simple Carrot Ginger Soup

Sources: Local Produce Link (Just Food/United Way), Just Food, jsyfruitveggies.org, carrotmuseum.co.uk. Photo: J. Glebocki Farms

Celery is a crunchy stalk vegetable that can be enjoyed raw or cooked. When it is cooked, its flavor becomes milder.

EATING: As a raw snack enjoy with a dip, peanut butter, or cream cheese. Add to your favorite stir-fry, meat, or veggie recipe. Adds excellent flavor to soups, stews, and sauces.

LEAVES ALERT! The leaves are edible. Add them to salads, stocks, saut

PREPARATION TIPS: Peel with vegetable peeler for a more delicate texture if stringy. Revive limp stalks by soaking them in ice water for 10 minutes.

STORAGE: Store unwashed in a bag for up to 2 weeks in the refrigerator drawer.

NUTRITION: Contains Vitamin A, C, folate, potassium, and fiber. 

Recipe of the Week: Celery Cranberry Salad
Additional Recipes: Italian Mushroom & Celery Salad, Braised Cod with Celery, Virgin Mary Cocktail, Ants on a Log

Info Sources: Local Produce Link (Just Food/United Way), Just Food. Recipe Source: recipetips.com

Mustard greens come in many different varieties. We grow red and green mustard varieties on our farm.

FLAVOR: Spicy, Peppery Flavor. Tastes similar to a spicy radish.

HOW TO ENJOY: Sautéed, steamed, braised, or add to a salad or stir fry.

STEM ALERT! The stems are edible but will take longer to cook so add them to your recipe before the leaves.

PREPARATION TIP: Boil the leaves in salted water for a minute to reduce their flavor.

STORAGE: Unwashed greens in a plastic bag in the crisper drawer of the refrigerator. Wrap in moist paper towels for longer storage.

NUTRITION: Excellent source of vitamins A and C. Contains a significant amount of iron.

Recipe of the Week: Braised Mustard Greens 

Additional Recipes: Spinach, Mustard Green, and Potato Soup, Wilted Mustard Greens Salad with Bacon, Smothered Greens

Info source: Just Food / Photo: J. Glebocki Farms 

This summer veggie helps you stay "cool as a cuke" during the hot summer months. Technically a fruit, cucumbers are related to gourds.

EATING IDEAS: Raw in salads, cuke slices with cheese, include in a chilled soup or yogurt dip, refreshing cucumber water, cut into sticks and enjoyed with low-fat dressing.

PREPARATION TIP: Rather than peeling the skin, run a fork over the skin to soften the texture.

STORAGE: Store in a plastic bag the refrigerator up to 1 week.

NUTRITION: Good source of vitamins K and C.

Recipe of the Week: Grandpa's Quick Pickles

2 large cucumbers
½ teaspoon salt
½ cup vinegar
2 Tablespoons sugar

- Cut cucumbers into quarters, lengthwise.

- Cut strips into ½ inch pieces.

- Add vinegar, sugar, and salt.

- Toss and set aside for 15 minutes.

 Variations: Add chili flakes, finely minced garlic, or scallions.

Additional Recipes: Creamy Cucumber Salad Dressing, How to make refreshing cucumber water

Sources: Local Produce Link (Just Food/United Way), Just Food. Recipe Source: Choi Wah Wong

The chicory we grow on our farm is sometimes called curly endive. It’s a variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that can be enjoyed raw or cooked.

FLAVOR: Slightly bitter taste. Stronger flavor than escarole.

EATING IDEAS: Mix with other salad greens, sauté as a side dish

STORAGE: Keep unwashed in a plastic bag in the refrigerator up to 1 week.

Recipe of the Week: Chicory/Curly Endive Salad
Obsessed Chef Blog: Chicory Post
Additional Recipes: Curly Endive Salad, Curly Endive Mash, Curly Endive Salad with Goat Cheese,
Endive Salad with Red Beets and Gorgonzola Cheese

Sources: foodsubs.com, gourmetsleuth.com, recipetips.com. Photo: J. Glebocki Farms

Napa cabbage is also known as Chinese or celery cabbage

Flavor: Lovely mild flavor with a peppery kick

Eating Ideas: It can be used in place of regular cabbage in most recipes. Shred raw in salads or chop for stir-fries. Commonly used in kimchi (Korean spicy fermented cabbage).

Nutrients:Good source of vitamin C

Storage: Keep unwashed in a plastic bag in the refrigerator up to 1 week.

Recipe of the Week: Sautéed Cabbage 

Additional Recipes: Grilled Cabbage, Quick Spicy Kimchee 

Sources: Just Food, International Vegetable Cookbook, annamariavolpi.com

Kohlrabi (kol-ROB-ee) is a member of the turnip family. Sometimes it's called 'cabbage turnip'. On our farm we grow both green and purple varieties.

Flavor: Tastes like fresh, crunchy broccoli stems with a hint of radish.

How to Enjoy: Grate raw into slaws, salads, or tuna salad. Add sliced to sandwiches. Cook like mashed potatoes or cook kholrabi like you would a turnip.

Greens Alert! Cook the kohlrabi greens like you would collards.

Storage: The bulbs keep about one week in a plastic bag in the refrigerator; leaves keep a few days. 

Preparation Tip: Peel the outer skin before cutting - it can be fibrous. 

Nutrients: Kohlrabi contains vitamin c, calcium, and potassium. One cup of kholrabi is about 45 calories.

Recipe of the Week: Kohlrabi Slaw

Additional Recipes: Roasted Kohlrabi, Kohlrabi Soup

Sources: Local Produce Link (United Way/Just Food), International Vegetable Cookbook, recipetips.com 

Our garlic bulbs in the ground want to become garlic plants, so they send up green shoots like onions do. So, garlic scapes are the shoots that come out of the garlic bulbs as they're growing.

We harvest these shoots so the plant uses its energy to make a bigger bulb instead of making a bigger plant. This way you can enjoy the scapes AND get excited for heads of garlic later in the season.

Flavor: Milder taste than garlic cloves

How to Enjoy: Excellent garlic scape pesto, sauteed with veggies, diced with scrambled eggs, or sliced and sprinkled over pasta.

Storage: Store unwashed in a plastic container. Store in refrigerator drawer.

Cooking Tips: Scapes tend to get tough and/or loose flavor if overcooked. You can use the woody tips of the scapes in your soup stock.

Recipe of the Week: Garlic Scape Pesto

Additional recipe: White Bean & Garlic Scapes Dip

Sources: Just Food, The Garlic Farm, feelslikehomeblog.com