Daily Unadventures in Cooking » #realfood

Garlic Scapes & Walnut Pesto Recipe

katerina — Wed, 24 Jun 2009 14:10:00 +0000

So, I bet at least half of you are wondering, what are garlic scapes? Good question. I didn’t know myself until quite recently, and this was the first time I have ever eaten or cooked with them. The scapes are the top of the garlic plant. If you are growing garlic and you want to get a great harvest you cut off the top of the scape to give more energy to the plant and avoid it flowering. Also known under the term garlic flowers, they have a light garlic flavour and are similar to a green onion in texture. They are currently available at the farmer’s markets in Vancouver, so I picked some up and made a twist on a simple use for garlic scapes – a pesto.

This is my entry into this week’s Presto Pasta Nights, hosted by Kait at Pots and Plots . When I was in Toronto I was lucky enough to meet Ruth the writer from Once Upon A Feast, and originator of the Presto Pasta Nights . Next week I will be your host so please come back and check it out!

Garlic Scapes & Walnut Pesto Recipe
(serves 4)

1/4 cup walnuts
a dozen garlic scapes, roughly chopped
1/4 cup olive oil (approximate)
3 tablespoons Parmigiano Reggiano cheese, grated
salt and pepper

In a food processor pulse walnuts until finely chopped but not powder. Add scapes and pulse until combined, scrape down the sides and pulse again. With food processor going, stream in olive oil until you have a really thick consistency – I like mine like hummus. Add cheese, and pulse to combine, taste and adjust with salt and pepper, you will likely want a bit of both.

I served it tossed with a whole wheat pasta and a bunch of fresh chopped heirloom tomatoes.

More Delicious Pasta Recipes:
Almond, Spinach and Cilantro Pesto
Pumpkin, Walnut and Zucchini Macaroni
Zucchini, Tomato, Peppers and Goat Cheese Pasta
Pistachio Pesto

Rhubarb and Ginger Compote Recipe

katerina — Wed, 03 Jun 2009 14:01:00 +0000

A few years ago, I had a really yummy rhubarb and ginger sorbet at a restaurant and I have wanted to replicate it ever since. Unfortunately, my ice cream maker is currently at the cabin, but, I thought I could make something with similar flavors. I love having fresh fruit to put on top of my oatmeal in the morning especially cranberry and apple sauces. Thanks to my twitter friends for some helpful advice.

This rhubarb recipe is dead easy and came out delicious! I used this as the basis for quantities. Next time I would add a little less water and a little more ginger. Yum, I had the compote on oatmeal yesterday, and as you can see, on pancakes this morning. There are so many great rhubarb recipes out there.

Rhubarb and Ginger Compote
(makes 2 cups)

2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar
¼ teaspoon vanilla

Trim the rhubarb of the green leaves and ends. Cut into 3/4″ pieces. If the stalks are really bug cut them in half first. Combine water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes. Taste, you may want to add more sugar, I like it tart.

Produce Labelling: Organics and GMO

katerina — Thu, 28 May 2009 14:31:00 +0000

I am currently skimming Jillian Michael’s newest book because, well, I have a bit of a girl crush on her and I saw it at the library. One thing I learned while reading it on the bus this morning was the breakdown on the numeric codes found on fruit stickers. The key is that the last 4 digits identify the item itself, if you preface that with a 9 the item is organic and if it starts with an 8 it is Genetically Modified (GMO).

So then I started wondering whether this is actually useful information, so I put it to the test, after reading this I dropped by the supermarket to pick up some apples on my way to work. Over one section of apples there was a large Organic sign. However on closer inspection the apples in that bin weren’t organic at all. I walked up and down looking at all the apples and the bin of organics was at the other end. Weird how that worked out, but seriously, who knew. (I like to buy oragnic apples since they are in the evil pesticide top ten.)

The other thing that struck me was the three high level categories chosen: regular, organic and GMO. Are there really that many GMO fruits and veggies we eat? I really don’t know much about GMO at all, and nothing from a Health perspective. Does anyone have any knowledge or opinions on genetic modification of everyday produce? I have read the Omnivore’s Dilemma so I know that most corn and soy crops are severely modified and that is a politically charged issue, but what about more everyday consumable items? Does anyone know or have any opinions on this?

Eating Local, do you?

katerina — Tue, 26 May 2009 14:24:00 +0000

I consider myself someone who likes to eat local. But even in stating that, I think I have to define what local means to me. Firstly, I like eating things produced in my immediate area. When we are at the cabin, one of the biggest perks is buying crab off the boat, short ribs from the local cattle farmer, and tomatoes from the farmers market.

There is nothing better then tomatoes fresh from the garden on some brown toast with mayo and salt and pepper.

Seriously.

Unless it is maybe popping a fresh cherry tomato right in your mouth.

(This photo was from last summer’s bounty, the green squash was from my garden and everything else was from the market.)

Outside from that, I tend to try pay attention to things in BC’s growing season, I buy BC apples year round and when blueberries, strawberries, corn and the rest are in season I stock up. I consider it local if it comes from BC, since I know I can’t expect to always be able to purchase strawberries from down the street. Especially when I am in Vancouver.

I like eating this way because I think in a lot of cases it tastes better, especially for things like berries and tomatoes. The fruit or vegetable was picked when it was actually ripe rather then being picked earlier in order to ripen during transportation.

According to a survey released today 86% of Canadians prefer to eat locally sourced foods so I am not alone. This number was way higher then I expected. But in a good way. What I found even more interesting, was that when asked the number one reason why, it was to help the local economy or keep the farmers in business. This was slightly higher than the number two reason, and my key reason – food is fresher.

I definitely think about the business side when I patronize the markets (since there is face to face contact) but on a larger scale it makes sense to buy the tomato from BC rather then Chile because it helps keep our local farmers in business and support jobs. Especially now.

The other thing I found funny is that out of people from BC the number one thing we want to support in Province? Beef! Then vegetables and potatoes! Not seafood or tomatoes or corn. Totally shocking.

I was so surprised by this I did my own poll on J. First I asked him the same question and he answered crab, blueberries\blackberries and oysters. Then I asked him what he thought people would say and he said wine, tomatoes and sushi. (We really like our sushi).

Clearly I need to buy more BC beef, I have had it. It was good, no debating here.

What do you think? Do you notice where your products are coming from? If you are in Canada do some of these number make sense? If you are in the U.S. or elsewhere, do you think about this too? What do you make sure you buy local?