We’ve reached that stage where summer’s beautiful abundance is almost startling. It seems one moment we’re begging for anything green to come out of the ground, and the next moment there are 50 garlic scapes sitting on the counter! I’m not complaining in the least. Having a bunch of vibrant beets, spicy greens, crisp sugar snap peas and imperfect bundles of carrots around is among my favorite problems to have. This time of year reminds me a bit of a room of children – the loudest one crying often demands attention. If a vegetable is starting to wilt, it gets my time. There will be no veggies dying on my watch! If you’re starting to get to that point where the gifts of kale and garlic scapes are approaching a volume that requires your kitchen love, read on. This delicious pesto is great now, great tomorrow and excellent in January, when you pull it from the freezer in the midst of a snowstorm.
I’ve mentioned before one of the reasons I find myself so repeatedly delighted in the kitchen is the learning. For someone who bores easily, the kitchen is a place of endless growth. No matter how much you know, there’s always more to learn, more to try. Ingredients that were once foreign become favorites, landing on new flavor combinations brings joy, and sometimes cleaning out the refrigerator yields surprisingly delicious results.