Garlic Scape Pesto
•1 bunch of Garlic Scapes (7-8) (Roughly Chopped)
•2 cups basil, Genovese
•½ cup olive oil
•½c hard cheese, grated
•1/3 cup pine nuts, or substitute with local pecans or walnuts!
1. Add all dry ingredients to a food processor, pulse a few times then low until
2. On a low setting slowly add olive oil until well blended and mixture forms a
3. ENJOY! Use as a sauce for pastas, marinade meats for the grill, add to
vegetable side dishes, or spread on pizza.
Pickling Brine Directions
One 4oz Jar makes: ½G of Brine (for fermentation) or 3 quarts vinegar brine (8C Vinegar + 4C water).
*Don’t forget to add fresh dill and a clove Garlic to each jar (several Sprigs dill and a whole head garlic for 1G fermentation Brine). Will make approximately 7qts. of pickles from roughly 10lb. cucumbers.
Southern Style Collard Greens
Collard greens are easy to cook and delicious! This recipe uses Creole spices and slow cooking to bring out the flavor, and can easily make collard greens a new family favorite!
1 lb. Collard greens
1 T. Clear bacon fat Or 2T vegetable oil of choice
1 T. Honey or Sugar
2 T. Vinegar (Apple or White Wine)
2 T. Beer, Cider, or White Wine
1 tsp. W.C.F. Spicy Seasoning “Cajun Heat”
¼ tsp. Black Pepper
1.Using a Knife, remove stems all the way up the leaf.
2.Cut into 2” wide pieces across the leaf
3.Place all ingredients in a 4qt saucepan and cook on medium for 15 minutes.
2-3 sturdy slicing tomatoes
1 c. tomato sauce (preferably homemade)
1 zucchini and 1 yellow summer squash
1 medium (Asian long)
1 medium onion
1/4 c. minced Garlic
2 preferably different colored bell peppers (mix in hot peppers for a bit of spice)
¼ tsp. WCF Chili Powder
¼ tsp. WCF Fleur de Montequc (instead of salt)
2 T. Olive oil
1-2 sprigs thyme
Béchamel (1 cup warm milk, 1T. butter, 1T. flour, 1/8 tsp. nutmeg, salt and pepper to taste)
1. Preheat oven to 375°f
2. Slice the tomatoes, peppers, zucchini, squash, onion, and eggplant into 1/4in thick rings.
3. To make the Béchamel, melt the butter over medium heat, add 2 T. minced garlic and then the add the flour, then cook for 2-3 minutes stirring intermittently until raw flour taste has gone away. Be careful not to brown the flour or garlic. Add the milk slowly and stirring well to avoid lumps. Season with nutmeg, salt and pepper.
4. Grease an adequately sized baking dish (approx. 9”x11”), then spread 1/2c tomato sauce, sprinkle with seasonings and thyme, then drizzle with olive oil.
5. Spread béchamel atop the tomato sauce and make a swirl.
6. Arrange vegetables in a spiral pattern by layering them offset and in sequence. Drizzle with olive oil, tomato sauce, and béchamel, and sprinkle with thyme and seasoning.
7. Cover with parchment and Bake for 55-60 minutes, or until you see tomato sauce bubbling on the sides.
8. Let cool for 5 Minutes, bon appetit!