Wednesday, June 13, 2012

Garlic Scapes & Rose

I love this time of year.  Not just because the weather gets nice and the days are longer, but it time for fresh fruits and veggies.  Last year I joined a CSA and it was the best thing I've done.  It makes you try new veggies and create interesting recipes with them.
Preparing the pizza

Last year a I had no idea what to do with garlic scapes and a friend emailed me a recipe for garlic scape pesto.  The next thing I didn't know what to do with was all the mustard greens.  Throw it all on a whole wheat pizza crust with some fresh mozzarella and you have a great garlic scape pizza. Above one pie is mustard greens with fresh mozzarella the other spinach with smoked mozzarella
Finished pizza

This is what I put together last week and paired it with a 2011 Halter Ranch Rose. You know me and Rose, but I found this Rose to my liking.  It had a nice pink color and is made from 44% Granche, 28% Syrah, 20% Mourvedre and 8% Picpoul Blanc.

Aromas of red raspberry and minerality filled the glass.  The first taste was that of strawberries fresh from the field.  After the wine sits in the glass, that strawberry gives way to some red raspberry.  There is a hint of pepper that explodes briefly on the finish.

The grapes for this wine were harvested October 3, 26 & November 2, 2011.  The wine was fermented in stainless steel tanks for 4 months and bottled March 2, 2012.  There are 750 cases of this wine produced and a bottle sells for $16.

It was an excellent wine pairing and yes, I did leave a glass of wine to eat with the pizza. (in case your were wondering.)

Garlic Scape Pizza
6 Garlic Scapes
handful of garlic chives
1/3 cup pine nuts
1/3 cup Parmesan cheese
whole wheat pizza dough
mustard greens, spinach
fresh Mozzarella
Salt, pepper, fresh oregano, olive oil

Put garlic scapes, chives, pine nuts in food processor.  Process and pour in olive oil with blade on.  Scoop out into bowl and add Parmesan cheese.  Spread pesto on pizza dough.  Add mustard greens and sliced fresh Mozzarella.  Sprinkle with salt, pepper and drizzle with olive oil.  Cook at 400 for 18 minutes.

*Disclaimer: I received this wine as a sample from the winery.
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