Garlic scapes are the curly garlicky smelling green vegetable. They keep for a long time in a plastic bag in the refridge. They are best eaten cooked. Slice diagonally and fry in a little butter or oil. Add to pasta dishes or stir fried greens. They can be pureed with olive oil, parmesan, nuts and salt for pesto.
The fresh kale and chard from our green house can be steamed lightly and frozen in a ziplock bag for later. The zucchinis are the first ones from the high tunnel, with many more to follow.
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