It's garlic scapes time! Here's one of our favorite recipes...among several that use garlic scapes. Don't you just love the way these tender green shoots look in a harvest basket? They taste even better than they look and are prized for their delicate garlic flavor. We grow our own organic garlic and harvest their tender green shoots in June.
Fort Hill Bed and Breakfast's
Cannellini Bean and Garlic Scapes Dip
Ingredients:
15 ounces cannellini beans, canned, rinsed and drained
1/2 cup garlic scapes, chopped
1/2 cup grated Pecorino Romano Cheese
1/2 cup very good extra virgin olive oil
2 teaspoons lemon joice
1/4 teaspoon seas salt (or to taste, depending on beans and cheese)
1/8 teaspoon freshly ground black pepper
Preparation:
1. Add beans to bowl of food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil. Process for 30 seconds.
2. Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy and the garlic scapes have been incorporated into the beans. If the dip is dry add a bit more oil. Serve with whole grain crackers or sliced baguette.
Fort Hill Bed and Breakfast's
Cannellini Bean and Garlic Scapes Dip
Ingredients:
15 ounces cannellini beans, canned, rinsed and drained
1/2 cup garlic scapes, chopped
1/2 cup grated Pecorino Romano Cheese
1/2 cup very good extra virgin olive oil
2 teaspoons lemon joice
1/4 teaspoon seas salt (or to taste, depending on beans and cheese)
1/8 teaspoon freshly ground black pepper
Preparation:
1. Add beans to bowl of food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil. Process for 30 seconds.
2. Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy and the garlic scapes have been incorporated into the beans. If the dip is dry add a bit more oil. Serve with whole grain crackers or sliced baguette.
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