Things are growing along…
Garlic lovers rejoice!
Check out the recipe below!
The fields are filling up fast—even with all the rain, everything is growing like crazy. I’ve been busy every day: planting seeds, trellising vines, weeding, and of course, harvesting some of the best flavors spring has to offer.
Garlic scapes and broccoli are in this week’s box—and with them, a brand new recipe I’m excited to share: garlic scape gremolata. This one’s a flavor bomb that works on just about everything—grilled meats, roasted veggies, even sandwiches. Think of it like Italy’s answer to ketchup: you’ll want to put it on everything. Bonus? It freezes beautifully for later in the year.
This Week’s Veggie/Goldi Box: Garlic scapes, Swiss chard (large veggie box only), broccoli, baby salad mix, spring radish, and fresh yellow onions.
This Week’s Spice from Stock+Spice: Gremolata seasoning
Josh’s Noshes
Garlic Scape Gremolata
Check out a short video of me making the dish here
Spice Profile: Black peppercorns, lemon zest, lemon oil, parsley, red chile flakes, shallots, sumac
Garlic lovers rejoice! This is your new go to condiment.
Ingredients:
1 lb fresh garlic scapes (flowers removed)
zest and juice of 1 lemon
2 tbsp olive oil
2 tsp Stock+Spice gremolata seasoning (the whole packet)
2 tsp salt
Instructions:
Trim the garlic scapes, removing the flower heads. Chop the stems into 1-inch pieces.
Place the chopped scapes into a food processor with the lemon zest, salt, and spice packet. Pulse a few times.
Add the lemon juice, olive oil
Puree until smooth-ish, but still chunky
Enjoy this bright, garlicky gremolata spooned over grilled meats, roasted veggies, or just about anything you can think of.
Storage:
Keeps well in the refrigerator for up to 2 weeks. It also freezes beautifully for use later in the year.
Enjoy!
