Vegan, Nut-Free Garlic Scape Pesto

Garlic scapes are something I look forward to every year, and because we plant over 500 garlic bulbs every fall, we harvest over 500 scapes every Spring! So besides chopping them up and adding them to almost veggie dish, soup and frittata I can, I make this pesto and store it up for colder months when I miss these flavors the most.

I guess you can say scapes are healthy...they contain protein, vitamin C and calcium and sine they are harvested from the same plant, they offer the same health benefits as the ultimate superfood garlic which prevents heart disease, high cholesterol and cancer. So yeah, you can say its kinda healthy. 

This pesto recipe is super garlicky and spicy, nut free and vegan without compromising any of the taste. Enjoy it with veggies, pasta, crackers or with fresh bread.


  • 1 lb of garlic scapes (about 12-15)
  • Olive oil - lots of it
  • 1/4 cup hulled hemp seeds
  • handfuls of basil and thai basil
  • juice of one lemon
  • 1 tbsp apple cider vinegar
  • Himalayan salt


  1. Break the scapes at the base if they haven't been trimmed and chop up the rest into small, about 1/4" pieces.
  2. Remove basil leaves from the stems and give them a light chop.
  3. Throw the scapes, basil, hemp seeds, lemon juice, apple cider vinegar and healthy pour of olive oil into the blender or food processor and start blending.
  4. Season with a few pinches of salt, scrape down the sides and blend again. 
  5. Add a few more splashes of vinegar if it needs more acid and feel free to add splashes of water or more olive oil if it gets to thick.
  6. Toss over fresh pasta, julienned vegetables or spread on crackers and cook with eggs!
  7. Enjoy!

Coconut Squash Curry

This was our first year growing Cucuzza squash, and let's just say, they really like it here.

You might have seen how to take care of a few from our Italian Cucuzza Soup recipe, but we still needed to cook up about ....mmm...20 more. I made about 6 batches of this curry and froze it for the winter. It is creamy, warming and totally delicious. Serve it up with some jasmine rice or chapatis for a great meal. 


  • 1 Cucuzza squash ( skinned, seeded and cut into 1/2" cubes)
  • 1-2 medium tomatoes
  • 1 onion diced
  • 1 TBSP Turmeric powder
  • 1 TBSP Cumin powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • coconut oil
  • 1 thai chili or serrano pepper
  • handful of thai basil
  • 1 can of coconut milk
  • Himalayan salt


  1. Heat 2 TBSP of coconut oil in a large pan with mustard and cumin seeds. Heat until the seeds stop popping (you may want to cover the pan while the sputtering happens).
  2. Add the onions and cook for a few minutes till they brown. Throw in the turmeric and cumin ( I usually am pretty liberal with my seasonings here so season to taste). 
  3. Add the squash and tomatoes and chopped up spicy pepper. Throw in a few pinches of salt.
  4. Saute for a few minutes then add the whole can of coconut milk. You can use light coconut milk but I find the whole coconut milk to be so much better. 
  5. Stir, cover and simmer for about 15 minutes.
  6. Chop up the thai basil and add.
  7. Taste and add more seasonings as needed.
  8. Freeze in quart containers or eat up!

Italian Cucuzza Squash Soup!

It's squash season! As you might have seen from some weekend instagram posts, we are clearly having an abundant late summer which is great for everyone. Squash is loaded with vitamin C & A, magnesium, full of antioxidants, beta-carotene and contains 2,400mg of lutein for eye health. So if you are in need of some of any of the above in your life, hit us up and we will be happy to supply :)

So I can't take credit for the recipe below. It was given to me by an Italian friend who initially asked me if we ever grew Cucuzza squash. I love trying new crops out and this one looked like it was going to be fun so we staked and planted an entire row. They pretty much took over everything for 6 ft on either side, plowing into our fava beans and white eggplants. Squash can be dominating like that, but at least these guys are fun to discover at nearly 2.5 ft long. This squash is a bit starchier than a typical summer squash and has a fairly sweet and tender texture. Best of all, you can certainly make a couple of meals from just one.



  • 1 cucuzza squash (about 2 ft) peeled and cut into chunks
  • 6 plum tomatoes
  • 1 large onion
  • 1 bulb of garlic (or less if you aren't such a garlic lover)
  • handful of herbs - parsley, basil, fennel
  • 3 cups of veggie stock
  • 1 thai chili or cayenne pepper (optional)
  • 1 cup of faro or short pasta
  • coconut oil or oil of your choice
  • salt and pepper


  1. Chop up the garlic and onions and sautee them with some coconut oil. Chop up the tomatoes and add them to the mix. Cook for a few minutes then add the cut up squash and chopped hot pepper. My cucuzza squash was HUGE so i just used the neck of the squash which was plenty.
  2. Cook for 5 minutes then add the veggie stock and herbs. Season with salt and pepper. Cover and let simmer for 20 minutes or so. 
  3. Throw in 1/2 cup of faro or pasta and add another cup of water, stir and cover back up for 10 minutes. 
  4. The soup will look stew-like so add some more water of you want some more broth.
  5. Eat to your health!

Bread and Butter Pickles Recipe

Since I've just gone on a bunch in my previous post about how good cucumbers are for you, just enjoy this pickle recipe! Bread and butter pickles are a personal favorite of mine so that is what I tried out.
They do not disappoint. 

This is a quick pickle recipe so they need to be refrigerated. If you are experienced in canning you can certainly store this batch that way. Enjoy on anything and everything!


  • 2 pound kirby cucumbers, sliced 1/4-inch thick 
  • 1 large sweet onion, thinly sliced
  • 1/4 cup Diamond Kosher salt
  • 1 cup of sugar 
  • 1 cup distilled white vinegar
  • 1/2 teaspoons ground turmeric
  • 2 tablespoon mustard seeds
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dill weed


  1. In a medium bowl, combine the cucumbers, onion and salt. Mix well.
  2. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil.
  3. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Beets 2 ways!

We're having a GREAT beet season. So naturally, that means we've been eating lots of beets. Adding them with other seasonal veggies is the best way to get the freshest flavors all in one delicious dish. Not to mention, they're fast and easy!

image via  Martha Stewart

image via Martha Stewart

Pureed Beet Soup

  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 2 pounds beets, peeled and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) veggie broth
  • 1 to 3 teaspoons fresh lemon juice
Beets and fresh herbs  simmering in the dutch oven.

Beets and fresh herbs  simmering in the dutch oven.

  1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

  2. Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.

  3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Roasted Beet Salad with Tomatoes and Oranges

  • 5-6 Beets
  • 2 large tomatoes (I used Golden Jubilees bc they are so beautiful with the beets)
  • Handful of fresh basil and thai basil
  • Olive oil
  • Himalayan salt and fresh pepper
  • 1 large orange
  1. Clean and cut the beets into large chunks. Coat the beets with olive oil, salt and pepper.  spread them out on a baking sheet (pref. made of clay) and bake in the oven at 375 tossing every 5 minutes in the oven until nice the beets are soft and slightly charred. Remove from oven and set aside.
  2. Cut the tomatoes and oranges into large chunks and chiffonade the herbs. Toss them all in bowl and when the beets are cooled down a bit, add them as well.
  3. Drizzle with olive oil and season with Himalayan salt and pepper. 
  4. Serve over a bed of arugula and enjoy on its own!