As summer hits its stride, the nation’s farmer’s markets are filling up with fresh-from-the-farm produce. Peaches, blueberries, beets, lettuce, and okra are all in season. New York Times food writer Melissa Clark and Taja Sevelle from Urban Farming, a national nonprofit group dedicated to growing food in abandoned spaces, join The Takeaway for a look at the season's most delicious food. Garlic scape pesto anyone?
Chamomile Simple Syrup
Makes about one cup• 1 cup water
Put water and sugar in a pan and bring to a boil. Add chamomile flowers. Reduce heat and simmer for five minutes. Let cool. Strain.
Serving suggestions: Brush syrup on pound cake. Add to iced tea. Macerate any type of berry in a few tablespoons of syrup.
Garlic Scape Pesto
Makes about 1 cup• 10 garlic scapes, finely chopped
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor (or use a blender or a mortar and pestle). Blend all the ingredients. Add the remaining oil and, if you want, more cheese. If you like the texture, start eating. To thin, add more oil, a tablespoon at a time. Season with salt.
You can store the pesto in the refrigerator for up to a week or saved in the freezer for up to two months.
Serving suggestions: Add to pasta. Dress a tomato salad. Brush on toast for bruschetta.