Lettuce, Tomatoes and Broccoli, Oh My!

Clockwise from upper left: garlic scapes, Stout Oak Farm; fresh cut wildflowers, Winnicut River Farm; perfectly ripe strawberries, Applecrest Farm and Heron Pond Farm; zucchini (!), Barker's Farm; broccoli (!), Heron Pond Farm; scallions and radishes, Catnip Acres Farm; romaine lettuce, Meadow's Mirth Farm; and (center), cherry tomatoes, slicing tomatoes and pickling cukes, McKenzie's Farm

The farmers' markets are roaring!  Now's the time for garlic scapes.  Keep reading for the best scape pesto recipe I've made yet!

What a year for lettuces, scapes and strawberries!  LOTS to choose from.  Favorite nibbles so far this season include the cherry tomatoes from McKenzie's.  Super sweet and fruity.  The scapes from any one of the farmers who have them to offer are perfectly tender and flavorful--perfect for any number of pesto concoctions right now!  Lettuces have been fantastic, particularly the romaines: crunchy-crunchy, and really good holders in the fridge.  But don't dismiss those more tender greens- their colors alone are well worth the purchase.

SCAPE-BASIL PESTO

This recipe is for a large batch, perfect for making some for the feezer or giving to friends in those back-of-the-cabinet glass jars!

4-5 bunches scapes, buds set aside*, and chopped
handful of basil (I had lemon basil, cinnamon basil and Genovese basil on hand)
8 ounces pine nuts, toasted
~1/2 cup extra virgin olive oil
~3/4 cup safflower or sunflower oil
grated hard cheese (I had a chunk of parm and a chunk of romano on hand)
zest from one lemon
salt and pepper
scant sprinkle cayenne pepper

*buds are the hottest part of the scape.  Use accordingly!

Add chopped scapes and basil leaves to food processor along with toasted nuts.
Pulse until fine crumbs.
Slowly add oils, alternating flavors based on your taste preference (some may prefer grassy olive oils to buttery or bland veg oils).
When a good slurry is reached, add grated cheese(s), lemon zest, salt and pepper.  Give a final whir and check for seasoning.

You should use just enough oil for it to be thick and pasty.  Clever cooks often use scant amounts of cooking water from their pasta pot to sauce it up!

Delicious with any pasta, or with poultry or shellfish, or even as a dip for hefty slices of cukes!  If you choose to freeze some, it's best to do so in small quantities and to omit the cheese until using.