Garlic Scapes are a refreshing spring time treat, there potent, zingy flavor enlivens any dish. They can be used to replace garlic but more importantly they provide a more intense, greener flavor than the bulb. Previously I posted my radish green and garlic scape pesto on the blog which is an example of how simple and versatile the scape can be.

After making that delicious pesto which I used for 2 weeks straight on sandwiches, with zucchini noodles, and simple ate with a spoon, I still had a few scapes left that needed to be used. With friends on the way over. hummus seemed like the perfect snack and the perfect platform to showcase the rest of those vibrant scapes.

Hummus is one of my favorite snacks. I have spent a lot of time researching and experimenting in order to create the perfect smooth, creamy dip that I desired. Now, after perfecting my recipe it is difficult to go back to the store bought brands as they lack that freshness that I have become accustomed to.

The secret to perfect hummus to cook the chickpeas until they are mushy and then to use the cooking water in your dip when pureeing. I often sprout chickpeas first and then cook them off but canned chickpeas work as well. Combined with liberal amounts of olive oil, cumin, lemon, and in this instance garlic scapes the flavors is delightful.

As a side note, the garlic scapes are a little bit fibrous so the hummus may not be as silky when made with regular garlic.

Garlic Scape Hummus with Raw Sweet Potato Chips

2 15oz cans of Chickpeas or 2 cups of dried Chickpeas, soaked and sprouted

4 Garlic Scapes

1/4 cup Olive OIl

1/4 cup Tahini

1 tbs Cumin

1 tsp Pink Himalayan Sea Salt

1 cup Chickpea cooking water

Juice of 1 lemon

Place the chickpeas in a medium saucepan and cover with 2in of water. Bring to a boil, reducing to a simmer and letting cook until mushy about 30 minutes. Drain chickpeas, reserving cooking water. Remove chickpea films if desired - this will make the color of your hummus brighter.

Add the chickpeas, tahini, olive oil, lemon juice, salt, and cumin to a food processor.Begin to process, slowly pouring in the cooking water until smooth. You can add more cooking water if you would like to to be a little looser, the hummus will set up as it chills in the refrigerator.

Place the hummus in a serving dish, drizzle with olive oil and sprinkle with cumin and oregano.

Slice sweet potatoes to a 1/4in thick, dust with salt and enjoy!

Community Supported Agriculture (CSA) is an important topic when discussing food, probably more important than the debate of organic vs. non-organic. Supporting local farmers is a way to ensure that your community is thriving, that your vegetables are fresh and haven't traveled 2,000 miles to you and allows you to eat seasonally while most importantly experimenting!

Often when participating in a CSA you work with new vegetables and develop interesting recipes in order to accommodate the sheer mass of produce that you are receiving. When I open my fridge I know that I have to use of that swiss chard or that kale or those garlic scapes before they turn and that spurs me to be inventive but also forces me to consume larger quantities of good for you veggies!

I am a member of the Royal Acres Farm CSA and consider John and John not only as my veggie gods but as friends as well. I met them when I was managing vendors for a local farmers market and have been a fan ever since. I suppose you could call me a farmer 'FAN GIRL' and especially a veggie fan girl!

About 2 weeks ago I received a bunch of garlic scapes and have had them in the fridge knowing that I wanted to makes some pesto. Pesto is so versatile, it can be used as a spread, a sauce, or a condiment and can be frozen for later use. You can make it with any variety of greens, with cheese or without and with nuts/seeds or without. Essentially all you need is greens, olive oil, salt, and lemon to make something tasty. However, when talking to John about garlic scape pesto he stated that I lot of other CSA members where not enjoying the flavor so that is how the Royal Acres Farm CSA Pesto evolved. It is strong flavored pesto that mellows when heated and utilizes radish greens considering that garlic scapes and radishes are often available at the same time.

I have used this pesto for a multitude of purposes, eating it with a spoon but also spreading it on toast with arugula, tomatoes, and radish as well as adding it to sweet potato noodles, topped with a poached egg and olive oil which was absolutely delightful. I have also create a number of variations, using mustard greens, kale, almonds, walnuts, and sometimes sunflower seeds so feel free to experiment and enjoy.

Radish Green and Garlic Scape Pesto

Makes 2 cups

2 bunches of Radish Green Tops (radishes removed)

4-6 Garlic Scapes (depending on your garlicy preference)

1/4 cup of Olive Oil

1/4 cup of Parmesan Cheese

1 tbs ground Flax Seeds

1 Lemon, juiced

Handful of Basil Leaves

1tbs Pink Himalayan Sea Salt

Fill a large bowl with water and put the radish greens in to remove the dirt. Rinse and repeat until the water turns clear. Dry Lightly.

In a food processor, place the first bunch of radish greens, pulsing to break down. Add the second bunch and do the same. This just makes it easier for the machine to process the whole bunch. With the machine running add the garlic scapes one at a time and then the olive oil, lemon juice, flax, parmesan, basil and salt. Process until smooth and bright green. Add more olive oil if it is too thick. Taste and adjust by adding more salt or scapes if you would like.

Transfer to an airtight container and use within a week or freeze for later use.