On Saturday morning, my friend and I got up bright and early and rode our bikes in the beaming sunshine to the Ithaca farmers’ market. Ithaca has hands down one of the best markets I’ve been to (and I wrote my dissertation about local food so I know a thing or two about markets).
This is the first day of the summer market that I’ve been able to get to (on account of jet-setting around Europe) and even though I got there early the market was a hive of activity, with people trying to buy ALL the produce. I had heard a rather provocative rumour that there would be strawberries available this weekend, and sure enough my strawberry dreams came true. Admittedly not the pretties strawberries I’ve even laid my eyes on, but they were perfectly sweet and juicy, even after getting smooshed around the bottom of my bike basket on the way home.
Here’s what else I bought:
- Garlic Scapes
- Garlic Greens
- Micro Greens
- Sugar Snap Peas
- Purple Asparagus
- Pea Shoots
- A post of local peonies
I could go on and on about the benefits of eating locally and seasonally, in fact, I probably will in a future post! But for now bask in the glory of the mighty garlic scape!
These emerald sceptres are flowering stems that rise up from the garlic bulb. When cut off before flowering, energy is redirect back into the bulb, allowing it to grow lovely and plump. Usually garlic scapes are far more windy than those pictured here, but these are young and if they had been allowed to mature a little, they would begin to spiral upwards in majestic curls. These young stems are just as tasty though, with a wonderfully mellow garlicky tip, and a spicy stem.
Notes on Nutrition
Allium sativum, aka garlic, is a bit of a nutritional bad-ass. Let’s explore why, shall we?
- It helps protect against heavy metal build up in your brain! The sulphur containing amino acids (also found in onions btw), methionine and cystine, helps to purge mercury, cadmium, and lead from the system. Incidentally, my landlord was kind enough to inform me just the other day that the house is painted with lead paint like it was NBD. I’ve only lived here for ohhh, 6 months now. Couldn’t have brought that up sooner? No? Not cool. Luckily for me, I have a garlicky superhero on my side. (Apologies for the tangental rant!)
- Regular consumption may reduce the risk of stomach cancer. The postulated mechanism for this is garlic’s ability to block the conversion of nitrates and nitrites to the carcinogen nitrosamine.
- Garlic is also preventative against heart disease and cancer as a result of its antioxidant properties.
- Lowers cholesterol and prevents atherosclerosis and may be a safer way to maintain thin blood, (prevent blood clots) then aspirin, which is recognised to cause stomach bleeding.
- Allicin is a anti-viral, anti- fungal, anti-bacterial antioxidant that helps prevent infections and is abundant in garlic.
Although it plays a relatively minor role in this recipe, I just want to take a moment to recognise the benefits of asparagus because it’s pretty spectacular. Asparagus is high in glutathione which promotes optimal liver functioning. This in turn helps improve your mood and helps reduce stress! It’s also hight in vitamin K and contains an arsenal of anti-oxidants.
Garlic Scape Pesto
- 1 bunch of garlic scapes (around 25-30 stems)
- 1/4 c cold pressed oil, like avocado, safflower, or olive.
- 1t lemon zest
- Juice of 1/2 lemon
- Pinch of sea salt (to taste)
- Water to reach desired consistency
Purple Asparagus Salad
This isn’t really a recipe at all, more a suggestion. Obviously, you need some purple asparagus (white and green are acceptable too). I recommend going to town on the produce at your local farmers’ market and getting whatever your little heart desires. The asparagus is the only essential part as it pairs so beautifully with the garlic and lemon in the pesto. P.S. purple asparagus is much more tender than its less pigmented cousins and deserves to be eaten raw and as fresh as possible. Also, if you cook it, it will loose the vibrant purple, so don’t do that.
I elected to keep my salad simple and let the pesto and asparagus shine. I couldn’t resist these gorgeous pea shoots though.
I mean, would you look at those tendrils!! The pesto is a little thick so either add more water, or crumble it over the salad with your fingers.
This pesto is extremely versatile, use it to pimp up your grains, veggies, spread it on a flatbread or pizza, stir it in your pasta, and of course it’s fantastic in salad.
I hope you make it to your farmers’ market this week. And if the thought of that makes you really intimidated, I’ll be back with another fabulous market salad recipe for you later in the week.
Until then, be well, and enjoy the sunshine 
Laura xx
