I’m sure it’s clear by now that things aren’t going well with our garden this year. Last year, we were harvesting beets at this time. This year, we have about a half-dozen little seedlings barely hanging on. We have no carrots or parsnips. The ground cherry seeds were a complete bust.
I am trying not to despair and to be grateful for what we do have. Right now, that’s a lot of lettuce. And we ended up with a small amount of strawberries, so I was able to make G.’s mom four jars of jam last week. That’s nothing compared to the more than a dozen we gave her last year, but it’s something’s, given that she eats peanut butter and jelly sandwiches for lunch each day.
Then, I was happy to see garlic scapes shooting off our plants. The scape is the long stem leading to the garlic blossom. It’s edible, and it has a nice, mild garlic flavor. I found a recipe for garlic scape hummus at a garlic farm website and made a batch this afternoon. I had to tweak it some because I didn’t have enough sesame seeds on hand. And I had some yogurt I wanted to use, so my version is like this:
Garlic Scape Hummus
1 can low-sodium chick peas, drained
1/4 cup garlic scrapes, chopped
1/4 cup lemon juice
1/4 cup sesame seeds
1 tablespoon olive oil
1/4 cup plain yogurt
Toss all the ingredients in a blender and purée. The mixture will be thick, so feel free to add water until it’s a consistency that suits you. I added about 1/4 cup, gradually, so that I could keep tabs on the texture.