Ok, so I’ve been lazy and here are 2 posts in one:
The great garlic scape
5th basket
- carrots
- onion
- 2 zucchini
- broccoli
- pea shoots
- microgreens
- 6 yellow potatoes
- 2 tomatoes
- garlic scapes
- salad greens
-
red leaf lettuce
- 7 cremini mushrooms
- snow peas
- sugar snap peas
- swiss chard
6th basket
- salad greens
- red leaf lettuce
- carrots
- pea shoots
- microgreens
- white mushrooms
- celery
- swiss chard
- tomatoes
- white potatoes
- sweet potatoes
- broccoli
- onion
- giant bag of fresh basil!
- yellow french beans
- purple top turnip
There are a couple of things I want to talk about. First, the garlic scapes. What the heck were those? I’d never heard of them before. Turns out they are halfway between a green onion and garlic and with twice the flavour of both. We ended up throwing these chopped up into everything – salad, breakfast potatoes, garlic sauce for shawarma (see below about that!), stirfries, pasta sauce, sauteed greens etc.
Next, for Canada Day, Matt and I hosted a bbq and we didn’t feel like doing the typical boring burgers and dogs, so we decided to be very Canadian (well, very Ottawa anyway) and make homemade shawarma. We had a rotisserie for the bbq that we hadn’t tried out out, so thought we’d give it a shot. We bought a roast, added a garlic/sweet pepper rub to it and marinated overnight and let it bbq for a couple of hours. Turned out pretty awesome 🙂
We also tried to imitate the garlic sauce from shawarma joints; however, most recipes we found used raw egg and since we had a pregnant girl attending, they were a no-go. We compromised with a lemon garlic sauce that was a tad on the runny side but worked quite well.
Oh, and the basket that contained a huge bag of fresh basil? Heavenly!