I mentioned last week, that we fortuitously got new potatoes in our CSA share last week. We roasted them on the fire to complement our salad. We got more this week, and since we were indoors during the weekend prepping for our upcoming vacation, I put together an indoor version of roasted potatoes. If you’ve been reading for awhile, you will know that I love roasting veggies. These potatoes are extra-special because, I also found one of my favorite alliums – garlic scapes, at the Moscow Farmer’s Market this week. If you want to cook the whole sche-bang (meal), it isn’t too much active time, but the kabob meat should marinate for a few hours, or overnight and the potatoes take about 1 hour to roast.
One of the most common ways to use this, at first glance, very novel, version of garlic, is in pesto. We also got some delicious fresh parsley with our potatoes and I took this as a great opportunity to combine it all into one yummy dish.
Garlic Scape Pesto:
1 bunch of garlic scapes
1 bunch of fresh parsley (or another of your favorite pesto-making herbs)
1/2 c pumpkin seeds (or pine nuts, walnuts, almonds etc.. to taste)
1/2 c olive oil
salt, pepper and lemon juice -to taste
*optional: parmesean cheese
Throw all of these together in the food processor and blend them up
These beautiful new potatoes should be washed (though I love getting potatoes with soil on them!) and cubed evenly for roasting.
Toss them with the pesto and pop into the oven at 350 for about 1 hour – I suspect that the pesto would be good as a dressing for a boiled potato salad as well, if that is more your thing.
Now for the Beef Kabobs on the grill –
Here I have beef kabob meat from 12-Mile Market, marinating in apple cider vinegar from Wilson Banner Ranch’s apple cider, some Worcestershire sauce, mustard, sirracha, garlic and rosemary from our porch garden.
Next, skewer those bad boys (kabob chunks) up and throw ’em on the grill until they are your favorite level of done-ness.
These are great on their own, or alongside a yummy spring salad!
Do you love garlic scapes, new potatoes and/or grilling up delicious summer local-food? Let us know what you’re up to in the comments!
In gratitude- especially to Shane McFarland for always helping to clean up the mess I make!