Garlic Scape Lemon Pesto


1/4 cup pine nuts (or walnuts or almonds) 3/4 cup coarsely chopped garlic scapes* Juice and zest of 1/2 lemon 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil 1/4 cup grated parmesan or romano cheese *Or use half scapes and half herbs such as cilantro


Fresh Spinach (or other greens) Dip

• 2 tablespoons olive oil• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finelychopped • 1/2 cup scallions, chopped small• 2 stems garlic tops, finely chopped• 1 teaspoon kosher salt, plus more as needed• 1/2 teaspoon freshly ground black pepper, plus more as needed• 1 pound spinach, kale, or Chard, […]

Garlic Scape Salad Dressing


In a large-mouthed mason jar, put: 1/2 cup chopped garlic scapes 1 small bunch fresh oregano 1/2 cup olive oil 1/2 cup canola oil 1/2 cup Balsamic vinegar 1 teaspoon salt 1 Tablespoon honey 2 Tablespoons mustard

Use a hand blender to thoroughly combine all ingredients. The dressing will store well in the refrigerator


Cucumber Dill Dip

1 16 oz container Sour cream 1 cucumber, grated and squeezed as dry as possible 1 bunch fresh dill, chopped 1/4 cup lemon juice 1 tsp. salt

Mix all ingredients. Adjust seasonings to taste. Cover and refrigerate 1-2 hours. Serve with vegetable sticks (squash, broccoli, carrots, etc), and crackers or chips.

Baba Ganouj (with Roasted Garlic )

I love to make this recipe in Eggplant season; it freezes fine, too. ~Rachel

2 medium eggplant4 cloves of garlic1/3 cup olive oil1/2 cup water3-4 Tablespoons Tahini (roasted sesame butter)1 tsp salt (to taste)1 1/2-2 1/2 Tablespoons Lemon Juice

Preheat oven to 375 degrees. Halve eggplant , put a generous splash of olive oil to […]

Dill Pesto

This spring pesto variation is good with pasta or rice or as a spread. Adapted from “From Asparagus to Zucchini: a guide to farm fresh, seasonal produce”

2/3 cup sliced green onions, including tops,     Or 1/3 cup minced garlic tops 1/4 cup chopped fresh parsley or cilantro 1/2 cup chopped fresh dill weed 3 […]

Brazilian Onion Salsa

From “Moosewood Restaurant Cooks at Home” by the Moosewood Collective.

1/2 cup coarsely chopped onions 1 or 2 fresh chiles, stemmed and seeded 1/3 cup fresh lemon and/or lime juice 2 garlic cloves, minced or pressed 1/4 cup fresh cilantro or parsley [or basil for a different flavor] 1/2 cup chopped fresh tomatoes […]

Simple Fresh Salsa

Salsa (literally “mixture”) is an easy thing to make with the summer vegetable s that are in your shares. It’s great with chips, as a salad, or as garnish, and freezes well. Enjoy experimenting!

4 medium tomatoes1 small sweet onion (Red or yellow)1 sweet bell pepperI small hot pepper (optional) or cayenne to taste1 cup […]

Sun-dried Tomato Spinach Sauce

From Arlington shareholder Katrin Van Der Vaart. From Serene Allison’s "Rejuvenate Your Life, Recipes for Energy"

Fill your blender/food processor with:Four big handfuls of washed spinach (remove large tough stems)2 cloves garlic1 large tomato1 tsp sea salt3/4 tsp ground fresh black pepper

Blend until smooth and then add:1/2 c pine nuts3/4 c sun-dried tomatoes (soak […]

Garlic Parsley Pesto with Pasta

From “From Asparagus to Zucchini: A guide to farm fresh, seasonal produce”

1 cup cottage cheese or ricotta 5 Tablespoons Parmesan Cheese 1/2 cup boiling water 1/2 cup fresh chopped parsley 1/2 cup fresh basil 2 large cloves garlic Salt ane pepper to taste 3 cups cooked pasta

Have cheeses at room temperature. Blend […]

Eggplant Pate

From: This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen, by Brother Victor-Antoine dAvila-Latourrette (The Overlook Press). "I find this recipe is quite adaptable, you can vary the proportions and the ingredients, to include, for instance, odd bits of summer squash or such," ~On-farm shareholder Renate Chapman.

2 Eggplant, 1 pepper, 2 onions, […]

Kale Pesto

Recipe from Phyllis LeMaire, Middletown, CT

2 cups kale, washed and packed, stems & veins removed 1 cup walnut pieces 1 cup Romano or Parmesan cheese ¾ cup water ¼ cup olive oil ¼ cup fresh lemon juice (1 lemon’s worth) 2-3 cloves of garlic

Puree all ingredients in blender or food processor until […]

Pesto (Italian Basil Paste)

Italian Basil Paste

2 1/2 cups (packed) fresh basil leaves 3-4 cloves garlic 1/3 cup pine nuts, walnuts, or other nuts 1/3 cup olive oil 1/3 cup parmesan cheese

Place basil and garlic in a blender or food processor and mince well.

Add nuts, and continue to blend.

Drizzle Olive oil, continuing to blend, until […]

Baba Ganouj (Middle Eastern Eggplant dip)

2-3 pounds eggplant 3 teaspoons lemon juice 1/4 cup tahini 2 garlic cloves 1/4 cup parsley sprigs — minced 1/2 teaspoon salt 2 tablespoons green onion — minced black pepper — to taste 1 1/2 teaspoon olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick […]

Summertime Salsa

I’ve enjoyed experimenting with Salsa this summer; this is my latest version, wit h sweet melon. It’s beautiful, and the sweetness is delightful. Quantities of all ingredients can vary dramatically. ~Rachel

4 medium diced tomatoes, preferably multicolor 1/2 melon, diced 1 medium diced bell pepper 1 small diced sweet onion 1 bunch chopped flat parsley […]

Garlic Scape Pesto

With blanched garlic tops, this recipe is less spicy than the pesto recipe on our website, which uses them raw. From

1 bunch garlic scapes or curls, washed and ends trimmed 3/4 cup Parmesan cheese, finely grated 1/2 cup walnuts or pine nuts, finely ground 3/4-1 cup extra-virgin olive oil salt and pepper to […]

Garlic Top Pesto

Q: What are those funny, curly things I find in my share in the spring??!?

A: Garlic tops! (also known as garlic scapes, tails, whistles, or trumpets). We plant our garlic in the Fall, and mulch it with straw. In the spring it grows tall, and sends up delicious, mildly garlic-tasting flower stalks. We cut […]