by sarayas | Jul 10, 2014 | Recipes
Submitted by Lisa Shaftel For Canning you need: Clean glass Mason jars. 16 oz. [1 pint] wide mouth size is good for this. Use glass Mason jars with new lids. (Don’t reuse the metal lids, they will never seal airtight.) Knife and cutting board Measuring cup and...
by sarayas | Jun 29, 2014 | Recipes, Uncategorized
Adapted from the Garlic Farm, West Granby Ct. 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese 1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste 1/4 pound roughly chopped scapes 1/2 cup olive oil salt to taste 1. Puree...
by nsofer | Jun 19, 2010 | Recipes
Since we have summer squash this week you can make a nice combo here with the scapes. You can use this pesto a number of ways—as a side dish, spread on crusty bread, added to a summer soup to boost the flavor, use it in a lasagne or serve it over pasta or rice. If...
by dsavastio | Jun 17, 2010 | Recipes
“You could serve this with toasted bread rounds, tortilla chips or crackers, as well as with a vegetable crudité platter. A food processor makes this recipe a snap, but I don’t see why you couldn’t use a hand potato masher or a ricer to make this. It would be...
