Garlic Scapes!

This is the time of year when I start to wonder how we will EVER survive the winter without fresh veggies from the garden and from our CSA farm. The taste of a fresh carrot reminds me that we need to relish in all the goodies now because come cold weather we can only dig through what we froze or canned and try to make the best of it. It is sometimes hard for me to think of what to do with our abundance of produce this time of year but I make sure to use every last bit because I hate to waste all the green goodness, sometimes that means putting arugula on everything from pizza to poached eggs.
The best discovery this year has been garlic scapes, the yummy (and beautiful!) shoots from the garlic plant. We have been using them a lot these past few weeks in scallion pancakes, stir fry and I am now grinding up the remainder with a little olive oil and freezing it as a flat sheet to break off and use in stir fry, burgers and other dishes this winter. Here is a yummy fresh salsa recipe we have been noshing on around here:
In a food processor combine 5 chopped garlic scapes, 2 hot peppers and pulse for a bit. Add 1 onion, quartered and for a few more seconds. Add a handful of cilantro and a 28 oz can whole peeled tomatoes. Pulse for another few seconds and YUM!!!