Let a Trip to the Farmers' Market Be Your Inspiration for Dinner

Instead of heading to the refrigerator to see what’s for dinner, head to the Farmers Market and discover something new. 

At Simsbury’s very own Farmers Market, held Thursdays from June to October on the Green at Simsmore Square, fresh and locally grown fruits and vegetables are at their peak and are ripe for the taking. 

In addition, the vendors are friendly souls, knowledgeable about their produce, and willing to share tips for preparing, storing and enjoying — in ways you may have never imagined. A stroll through the green might even introduce you to something beyond the market’s basics of peppers, beans and tomatoes.

Take garlic scapes for instance. These long and squiggly, tangle-y green specimens are, at first glance, foreign and intimidating. Interesting in shape, they resemble an octopus’ tentacles. Scapes are the flower stem that garlic plants produce before the bulb matures. Harvested while they are young, they are tender and delicious.

Simply chop the base off of the stems, as well as the tips of the garlic flower heads. Grill, stir fry or use raw in salads. Add to pasta, hummus or serve on the side of grilled flank steak. Dinner is served — and you can feel good about supporting the local farms, as well as trying something new.

Garlic Scape Pesto

½ lb garlic scapes (about 15 scapes)

¾ cup grated parmesan cheese

1/3 cup pine nuts (or try substituting  almonds or walnuts)

1 cup extra virgin olive oil

Juice from half a lemon

Sea salt and pepper to taste

Blend the scapes, cheese, pine nuts and lemon juice in a food processor. Scrape the sides of the bowl, and with the blade running, slowly drizzle in the olive oil. Blend until smooth. Add sea salt and pepper to taste.

Garlic Scape Frittata

Chop the scapes and saute them in good quality olive oil in an oven-proof skillet. Whisk 2 eggs mixed with a splash of water. Pour the beaten eggs into the pan and add chopped fresh basil and diced fresh tomato. Place  in 350 degree oven uncovered — heat about 10 minutes, or until set.