Here are my five favorite ways to cook with garlic scapes. When using the scape, I prefer to remove and discard the flowering tip of the scape. It tends to be more fibrous and it leaves my pesto with a stringy texture the first time I didn’t remove the bulbous tip.
When carrots are abundant, I like to shred them, measure out 2 cups and vacuum seal them using my FoodSaver vacuum sealer. Then I pop the shredded carrots into the freezer so I have them on hand for when the baking mood hits me. We really like this recipe for carrot muffins. They make a great, quick breakfast and after-dinner snack.
Growing tomatoes and peppers in central Ohio can be a bit challenging. With an annual average of only 150 days between the last spring and the first fall frost, there isn’t much time to get a long harvest period from crops that thrive in warm weather.
We get to enjoy treats like these when our farm fresh eggs are plentiful. Turn everyday ingredients like eggs, whipping cream and sugar into a classic custard with make-ahead qualities.
Give this chocolate zucchini cake recipe a try. It’s incredibly moist and rich. I prefer to bake it in a Bundt pan, but it also works well in a 9 by 13 baking dish. Nobody will ever know there’s zucchini in it unless you tell them!