Fresh Sheet: A free recipe for garlic scapes
Thursday Market in the South Perry District offers customers a recipe based on seasonal produce. Copies are free and available at the market manager stand in the parking lot of The Shop, 924 S. Perry St. Here’s a recent recipe from market volunteer Nicole Adams for garlic scapes. On the web: thursdaymarket.org.
Garlic Scape Pesto
From Nicole Adams of Cheney
Scapes are the shoots or stems of hard-neck garlic varieties. They taste pungent, like garlic, but the flavor is fresh and bright.
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 finely grated Parmesan
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
Puree the scapes, pistachios, Parmesan, about ½ teaspoon salt and ¼ teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with additional salt and pepper to taste. The pesto keeps in the fridge, covered, for 1 week, or frozen for a month.
Note: For a non-dairy version, try nutritional yeast in place of Parmesan. Walnuts, pine nuts, almonds or cashews could be used instead of pistachios. Serve as a sandwich spread, on pasta or steak or crusty bread or crackers.
‘Walking with Peety’
Eric O’Grey has a book deal.
The Spokane Valley man lost 140 pounds more than five years ago with the help of a shelter dog and a plant-based diet. The story went viral earlier this year, thanks to a 6-minute film produced by Mutual Rescue.
A “Walking with Peety” memoir, co-written by New York Times best-selling author Mark Dagostino, is slated to be published in fall 2017 by Grand Central Publishing, a division of Hachette.
Meantime, O’Grey is busy running on Centennial Trail with his new shelter dog, Jake, and serving as spokesperson for Mutual Rescue. He recently announced the book deal and shared the news about being named spokesperson on his website: ericandpeety.com.
Good Food Awards seeks entries
The Good Food Awards is looking for entries.
The awards recognize craft food producers whose products excel in flavor and sustainability. Categories are: beer, charcuterie, cheese, chocolate, cider, coffee, confections, honey, oils, pantry, pickles, preserves, spirits and – new this year – preserved fish. Submissions are due July 31.
On the web: goodfoodawards.org.
Pizza party
Quillisascut Farm is hosting a Mozzarella and Wood-fired Oven Pizza Party on Sunday afternoon.
The event is 1 to 5 p.m. and costs $35 per person. Attendees will learn how to make mozzarella and get to take home a ball of fresh mozzarella. After the cheese is stretched, it’s time to make pizza in the wood-fired oven.
The farm is at 2409 Pleasant Valley Road in Rice. Sign up at (509) 738-2011 or quillisascutfarm@gmail.com. On the web: quillisascut.com/mozzarella-workshop.