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Chimichurri with Garlic Scape


125 ml Olive oil

60 ml Red wine vinegar

60 ml Fresh lime juice or lemon juice

6 Garlic scaped chopped, or garden-fresh garlic when scapes aren't available

1 Shallot peeled and roughly chopped

2.5 ml Kosher salt

2.5 ml Freshley ground black pepper

2.5 ml Dried Crushed red pepper flakes or 1 whoel seeded fresh chilli pepper

1 bunch Fresh parley rough stems removed, washed and dried

1 bunch Fresh cilantro rough stems removed, washed and dried

250 ml Fresh oregano

125 ml Fresh mint stems removed, rinsed

125 ml Fresh epazote stems removed, rinsed (Optional)


 In a food processor, combine all ingredients.

Pulse until roughly blended, but still with some texture.

Garlic Scape and White Cheddar Biscuits

2 cups flour

1 teaspoon sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold butter

1/4 cup chopped garlic scapes (or chives or green onions)

3/4 cup shredded white cheddar cheese

3/4 cup buttermilk (or milk with a splash of white vinegar)

Preheat the oven to 450. Line a baking sheet with parchment or silicone and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Add the garlic scapes and cheddar cheese, and toss to combine. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!) Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Turn the dough 90 degrees and fold it in thirds again. Pat it out into a rectangle that is approximately one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.