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!

Homemade Tabasco Sauce

SOME LIKE IT HOT! We sure do.

And if there is one thing we can grow REALLY REALLY WELL, it's our hot peppers. So what does one do with bushels upon bushels of tabasco peppers? Make sauce!

Hot sauce contains Capsaicin which is actually good for your digestive health as it helps stimulate blood flow and speeds up the metabolism. It's also known to make you happier as it releases endorphins and sustains your good mood. Overall, a pretty good food!

Warning: This sauce is SUPER LEGIT SPICY. Unlike the habenero hot sauce from the past, this is to be dabbed onto food, not poured (unless you enjoy torturing yourself and have a stomach made of iron). Also please wear something to cover your face while cooking as it will make you cough and burn if you inhale the smoke. You have been warned!



  • 1 lb of tabasco peppers
  • 2 cups of white vinegar
  • 2 tsp of salt


  • Puree the peppers in a food processor.
  • Move to a pot and add peppers with the vinegar and salt.
  • Cook to a boil for 5 minutes then remove from the flame and let cool.
  • Put through a fine strainer and allow the juices to seep through.
  • Bottle up and refrigerate!

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!

Homemade Habanero Hot Sauce recipe

If there is one thing we grow a lot of, it's spicy peppers. Serranos, cayennes, jalapenos, thai chilis, tabascos, ghost peppers (yes, those) and habaneros! I have developed an affinity for habaneros and their pretty color, and have since started cooking with them in just about everything. Making a hot sauce was naturally the next step to making it last through the seasons.

This recipe is great because it's not so hot that it burns your whole mouth off, but has some really delicious sweet tones that don't burn your tongue. Also I have found it to be quite different from any other hot sauce I've tried before. It's good on just about everything.

So, are they healthy for you? They are. Habaneros contain capsaicin which lowers blood pressure, cholesterol, and aids in slowing down cancer cells in the prostate. Like other chili peppers, it speeds up your metabolism forcing fat cells to be used as energy. So enjoy this healthy condiment and use liberally (or as much as you can handle) in all your meals!


  • 1 lb chopped peaches or nectarines with pits removed (frozen works great)
  • 5 cloves garlic chopped
  • 1/2 onion, chopped
  • 2 Tablespoons sugar  a touch more if your peaches aren't sweet) 
  • 2 teaspoons salt
  • zest and juice of 1 lime
  • 1 cup water
  • 1 cup apple cider vinegar
  • 10 - 12 habanero peppers, stems removed and cut in half ( Wear gloves! I actually wrapped a clean dish towel around my mouth as well because breathing in was making me cough). 


  1. Combine everything but the habaneros in a medium sized sauce pan and bring to a boil. Turn the heat down a bit and let it simmer for 5 minutes.
  2. Take off the heat, add the peppers and blend (with an immersion blender or a stand up blender) until the sauce is completely smooth.
  3. Let it cool, bottle it up how you wish (mason jars work great!) and refrigerate. It should last several months in the fridge.

recipe adapted from forrealslife