June 12

Community Food Collaborative:

  • Garlic Scapes

Sion House:

  • Heirloom tomatoes


  • Salad mix

  • Beets

  • Squash blossoms

Blue Eden Farm:

  • Blueberries

 From Dolly and Oatmeal food blog July 2014

Baked Squash Blossoms Stuffed with Beet Hummus


1 cup cooked chickpeas
1 1/2 tablespoons fresh lemon juice
1/3 cup tahini paste
1 large garlic clove
1/4 teaspoon fine grain sea salt
3 small beets, roasted and skins removed
water, to thin
one dozen squash blossoms, stamens removed
olive oil, for baking
large grain sea salt, for sprinkling


Preheat oven to 350° and line a baking sheet with parchment paper. Place chickpeas, lemon juice, salt, tahini, garlic, and beets into a food processor and pulse until blended.  Add water, a teaspoon at a time, to thin consistency (you don't want to add too much water because you want the hummus to be on the thicker side so when it bakes it doesn't run). Transfer hummus to a small mixing bowl on a clean work surface, carefully stuffing each squash blossom with a few teaspoons of beet hummus and gently twist the end to close; repeat with remaining blossoms. Place them on the prepared baking sheet; using a pastry brush, evenly brush each blossom with a light coat of olive oil.  Sprinkle with the salt and transfer to the oven.  Bake in the oven for 10-12 minutes, until crisp and golden let the squash blossoms cool for a minute or two, then serve immediately.

From Whole Foods Market recipe archives; modified for garlic scape pesto


Serves 4 to 6


1 pound frozen whole wheat or white pizza dough, thawed
4 teaspoons extra-virgin olive oil
8 tablespoons prepared garlic scape pesto
1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
3/4 cup crumbled goat cheese

Garlic Scape pesto:

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese


Garlic Scape Pesto:

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.


Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.