How many of you shop at your local farmer’s market on a weekly basis or belong to a CSA? I love stopping by the big greenmarket in Union Square and just looking around at what is fresh and in season. I never go in with a list to buy, whatever looks good is what inspires me to cook with. In the summer and fall though, I tend to mostly look than buy since I’m overrun by produce from my CSA. I’m not the only lover of fresh markets, many of our #SundaySupper contributors love shopping at them too and we have a great list of seasonal recipes to share today!
If you don’t cook seasonal, may I suggest a challenge to shop at your local market one weekend morning? You will discover a world of difference when your produce is picked fresh that morning and sold just a few hours later. Not only does it taste better, but it lasts much longer!
Speaking of things that are a little past their time. . . I might be bringing you a recipe that has to wait until next year. ooops. . . I made this dip about a month ago when I received my first batch of garlic scapes. I love garlic scapes, they are the tops of hard neck garlic and the flavor profile is garlicky with a hint of greenness. Think of it as a much more pungent scallion.
Scape season doesn’t last that long and I kept putting off my dip, however I loved it so much that I still wanted to share it with you today. If you grow your own hard neck garlic you might still have some scapes laying around and depending where you are located the season may be different from mine. I did a little research and turns out you can buy scapes frozen in Asian markets. Do I advocate this? Not really, but if you really want to try this dip now, I guess that’s okay!
- 6 garlic scapes, bulb end removed
- ¼ cup fresh basil, tightly packed
- 1½ cups low-fat Greek Yogurt (such as Fage 2%)
- juice and zest from 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- In your food processor place the garlic scapes and basil. Process until the scapes are finely chopped.
- Transfer to a medium bowl and mix together with the Greek yogurt, lemon juice, zest, salt and pepper.
- Taste and adjust seasoning as needed.
- Serve immediately with pita chips or refrigerate in an airtight container for up to 3 days.