Tuesday, June 22, 2010
Scapes are my friend
We went to the Farmers Market for the first time since we have been in New England. Normally I go to different farms for my produce but we decided to check out the Farmers Market in Sudbury at the Wayside Inn There wasn't very many stands there but I can not tell you how excited I got when I saw a man selling scapes. I never have had these before but I sure knew what they were. We also brought home some Grass fed beef that a farmer was selling from his farm. Pretty cool.
So, I got the scapes home and wanted to try them. I looked on the internet to see how others have used them. In my search I found this recipe in the New York Times for white bean dip. Yum. I had to make some.
White Bean and Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Give this a try. It is really good. Now I have to chop up the rest and freeze them for a later time. I will have to search for more stuff to do with them. Shouldn't be difficult.