Garlic Scape Pesto

One of the things I've really enjoyed about moving to Central PA is buying a farmshare; I've tried all kinds of vegies I've never had -- or even heard of (like garlic scapes) -- before. Here's a recipe that everyone has been raving over.

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup almonds (I roast them in a hot oven for about 5 - 10 mins)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months

Indian inspired Goat Spectaculair

We get really good, fresh-tasting and well-treated goat meat from Young American Growers at Tait Farm (in Pennsylvania). It tastes great grilled with a few seasonings, but I decided to turn it up a notch. I searched a few recipes and came up with the below. It was excellent!!!

• 1 lb. goat meat (ground or cube)
  
• 1 clove (or ground cloves)
  
• cinnamon
• 1 bay leaf (if you have it)
• 1 teaspoon whole black pepper or ground...
  
• oil
  
• 1 chopped onion
  
• 3 chopped tomatoes (or 12 oz. can)
  
• 1 tablespoon tomato puree
• a couple of chopped garlic cloves
• 1 tablespoon ginger paste or chop up some ginger roots
• 1 tablespoon red chili powder
• 2 teaspoons turmeric powder (or to taste... i ended up adding more)
  
• salt to taste

Heat oil in frying pan, add cloves, cinnamon, bay leaves, whole black pepper and fry for few seconds. Then
add onions and fry until light brown, add ginger, garlic, tomato, tomato puree, chili, turmeric and salt to taste. When masala is thoroughly fried and oil comes up add goat and fry until brown. Then cover pan and simmer on low. Garnish with chopped cilantro leaves.