Here is a list of things that I need more of in my life.

More fried capers, more runny egg yolks, more chocolate chocolate chip ice cream, more fruit and vegetable smoothies after eating too much of said ice cream, more freshly picked blackberries the size of my thumb from our garden, and finally, more garlic scapes. Always more garlic scapes.

Mint Garlic Scape Dip | Things I Made Today

(Turns out that was just a list of food I need more of in my life. I could also use a little more sleep, a haircut, new thin t-shirts, someone to clean my stovetop, and 30 minutes of yoga everyday).

Mint Garlic Scape Dip | Things I Made Today

In case you weren’t following along last time I was raving about the glories of garlic scapes, these are the shoots that come out of garlic bulbs. They’re typically cut off to give the bulb the energy it needs to grow, and they should absolutely by no means ever be thrown away. Because you can make them into this delicious dip.

Mint Garlic Scape Dip | Things I Made Today

A couple weeks back, I was at Concerts on the Square sharing a blanket with a bunch of friends and food. Among the friends was Courtney of Girl Meets Turnip. Among the food was a garlic scape dip that Courtney made. It was delicious and unsurprisingly it was gone very quickly, so I asked her what was in it. “Basically I made pesto and then mixed it with cream cheese,” she said.

Mint Garlic Scape Dip | Things I Made Today

So simple and so tasty, I decided to take her advice.

Mint Garlic Scape Dip | Things I Made Today

But then I added mint, which in food blogging terms means that I “adapted” her recipe and I will now call it my own. But always with credit. Thanks Courtney!

Mint Garlic Scape Dip
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: makes about 1 cup of dip
 
Ingredients
  • 12 garlic scapes, very roughly chopped
  • ½ cup fresh mint
  • ½ cup walnuts
  • 1 teaspoon Kosher salt
  • ½ cup olive oil
  • ½ cup whipped cream cheese
Instructions
  1. In a food processor, combine garlic scapes, mint, walnuts, salt, and olive oil. Process until smooth, scraping down sides occasionally. Add in cream cheese and pulse until combined. Transfer to bowl.

Recipe adapted from Girl Meets Turnip.

I’ve been eagerly awaiting for figs to make an appearance at the grocery store.

They’re not something thats grown here locally, but they do tend to arrive right around this time from California or beyond. Fresh figs, my friends, are one of my favorite ingredients.

Rosemary Potatoes with Figs | Things I Made Today read the rest »

Is it really Sunday already?

We’ve had quite the celebratory week! Friday was Jason’s last day at his job and starting next week, he is officially an independent contractor, working from home. This is a really amazing career move for him, and I am both proud and nervous for what it’ll be like with both of us (plus this guy) at home all the time. I’m sure there will be an adjustment period, but since Jason has already purchased several pairs of fashion sweatpants, I think I know what I’m in for.

Anyways, we had a pretty big haul from the CSA + the market this week. Here is a smattering of what we got.

Farmer's Market & CSA Series {Week 11} | Things I Made Today read the rest »