Seasonal Abundance

Eats & Treats at the Market!

July 2, 2014 |  by  |  Blog  |  No Comments

Summer is here and it’s time to venture out and enjoy the variety of lunch options on offer at Montavilla Farmers Market. Begin your journey in southern Mexico with tamales, tacos, and moles from Mixteca. Travel on to South America and enjoy the delicious Colombian empanadas con aji, patacones, and arroz con pollo prepared by Qué Bacano! The next leg of your voyage normally requires a long flight, but you simply have to stroll down our food cart row to experience the sweet and savory bliss of Café de Crepe. Then it’s an easy hop to Italy for wood-fired Neapolitan pizza by the slice or pie from Veraci Pizza. Next, it’s Nectar Café for a BBQ tempeh vegan wrap from past market favs, Kitchen Dances and DaPressed Coffee. Finally, double back to Scoop to finish off your adventure with their handmade, small-batch ice cream or bars. And don’t forget to wash it all down with glass of kombucha, on tap at SOMA with their weekly rotation of four effervescent flavors. Experience these and much more every Sunday!




Taking the mystery out of garlic scapes-by Kelli Wolford, MFM Board Member

June 19, 2014 |  by  |  Blog  |  No Comments

Garlic scapes offer a unique flavor to your favorite spring dishes

You’ve all been seeing garlic scapes around the market the last few weeks, and if you’re at all like me, you may not have had a clue what to do with them! I bought two bushels at the Market and let them sit in my crisper for a week or so until I finally decided to try my hand with them. My first go was to brush them with olive oil and grill them with just a sprinkling of salt and pepper. This turned out to be a good instinct, for they were delightful! The garlicky flavor was enhanced by the smokiness of the grill, and the scapes themselves were sturdy enough to withstand the heat. They were tender and savory, with a hint of sweetness, not unlike grilled green onions. We ate them alongside grilled lamb chops and a kale salad. My next attempt was, if possible, even more of a hit at home. I used the scapes in a spring pesto and served atop a lovely grilled trout. This was, if I may be so bold, one of the best things I’ve cooked all spring. This pesto would be marvelous with
pasta, or as a dip with crudites. 

Garlic Scape Pesto with Walnuts
1 cup finely chopped scapes
1/2 cup grated Pecorino Romano or Parmesan. 
1/3 cup toasted & chopped walnuts
1/2 cup olive oil (plus more to thin if desired)
pinch of salt
Using a mortar & pestal (or a food processor) combine all ingredients and pulverize until well blended. If the pesto is a tad thick, add a stream of olive oil to loosen up a bit. Enjoy!
*You can substitute hazelnuts, pine nuts, almonds, pumpkin seeds or pistachios for the nuts.