Ingredients:
1/2 cup of coarse salt 12 garlic scapes Directions: 1. Add ingredients to a blender or food processor and pulse until fully combined. The salt will become the texture of wet sand - this is normal! 2. Then, sprinkle wet mixture onto a parchment lined cookie sheet and place in a 200*F oven for 45min-1hr. This will dry out the salt again. 3. Crumble the salt again! If your salt is super hard, you may want to pulse mixture in the blender or food processor again to make smooth. 4. Store in a mason jar and use as you would any other garlic salt! **Tips** 1. Did you know that the lids from store bought grated Parmesan cheese containers fit regular mouth mason jars?! I have saved all of them for years and they are simply the best for homemade spice blend jars! 2. This is also really good if you have smoked salt!
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Garlic Scape pestoIngredients:
1 bunch of scapes (I used about 13) 1/2 cup basil 1/2 cup parmesan 1/2 cup walnuts 1/2 cup olive oil 2 tsp lemon juice salt/pepper to taste Directions: 1. Add all ingredients to a food processor or blender and pulse until smooth. 2. Store in a mason jar in the fridge and use as a marinade, salad dressing base, pasta sauce, on toast, etc etc etc! Garlic scapes will eventually become garlic flowers! I grow garlic for the actual bulb, therefore I harvest all the scapes so my garlic plants put all of their energy into the bulb and not a pretty flower. I don't usually like to have a big write up before my recipe posts, but this cake is a family favorite!! I vividly remember picking rhubarb with my grandma Betty so she could teach me to make this cake. Grandma called it an upside down cake, my mom calls it a cake, and my southern soul likens it to a dump cake or cobbler of sorts. Whatever you call it, just give it a try. The ingredients seem odd, but they melt together to make a delicious, moist, sweet, and tart seasonal dessert that is sure to please the taste buds of multiple generations!
master CrACKER recipe:For generations, a whole roasted chicken was a weekly staple in kitchens across the country. It was common to serve it after church with extended family around to enjoy and connect again before the busy week ahead. Today, grocery meat shelves are stocked more with chicken part options and only a few whole birds. I am not sure why as consumers we made this switch, but personally I love the options a whole bird provides! I have tossed a whole bird into my crock pot, parted a bird out to fry or grill, a good old fashioned roasted chicken, and even smoked them. But, my very favorite method of preparing a whole chicken is to spatchcock it! Some might use the term butterfly, and really it's the same thing.
Goat meat is widely consumed throughout the world; but here in the US it’s widely unknown and reported that we only eat about a quarter of a pound annually per capita! I went to college in a tiny town in west Texas and the landscape there is very rugged. Prime goat country really! There, the heritage and culture is largely Hispanic and they were taught not to waste anything, so they cook the entire goat. I learned not to ask what things were made of…
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