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Local Potluck Tuesday July 6 (and Garlic Scape Chimichurri)

July 6th, 2010 · 4 Comments

As we prepared to welcome baby #2, this holiday weekend was an exercise in clearing out our CSA produce from the fridge. We grilled flank steak one evening, and I had chimichurri on the mind but was missing jalapeno peppers. (Chimichurri is a South American pesto-style green sauce, typically made with parsley and peppers. We first tasted it at an Argentinian steakhouse in Puerto Rico, on our honeymoon.) When my dad arrived back in town, imagine my surprise that a garden-fresh care package from my sister-in-law in North Carolina contained … jalapenos! I used the last of our CSA garlic scapes, and parsley from my herb pots. Unfortunately my basil plants have quite overshadowed my parsley, so I didn’t have quite as much as I would have liked. But this turned out delicious just the same. We also roasted beets, zucchini and yellow squash on the grill. Simple and tasty!

Recipe: Garlic Scape Chimichurri
(If you don’t have garlic scapes, substitute fresh garlic cloves.)


  • 2 jalapeno peppers, seeded (leave seeds in if you like it extra hot)
  • 3 garlic scapes, cut into 1-inch pieces (or garlic cloves, peeled)
  • 1 cup fresh parsley
  • 1/3 – 12 cup extra virgin olive oil
  • 1 teaspoon sea salt

Instructions: Place peppers, garlic and parsley in food processor and process until finely chopped. Gradually add olive oil until a pesto-like consistency is reached. Stir in salt and store in refrigerator until ready to use.

Notes: I rub a generous amount onto flank steak, place it in a pan and add half a bottle of beer, then marinate it for at least 1 hour before grilling. Then serve extra chimichurri along side the cooked steak. It’s also great tossed with potatoes and/or zucchini before roasting them. Enjoy!

Please join in and share what local foods you’ve enjoyed this past week!

Local Potluck Tuesdaya few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!

Tags: CSA · grilled · local potluck tuesday

4 responses so far ↓

  • 1 Christina @ Spoonfed // Jul 6, 2010 at 2:17 pm

    Thanks for hosting again, and many congrats on your newest (soon-to-be) foodie in training! Thanks also for the garlic scapes recipe. We’re getting them in abundance from our CSA and the markets now, and while I’ve made garlic scape pesto, the chimichurri sounds great, too.

    I’m posting this week about a chef who is rethinking the concept of children’s menus. The local-foods connection is that his restaurant is sourcing as much local food as possible — and using local foods in the children’s menu as well.

    This post is the latest in a series of pieces I’ve done about children’s menus (addressing how bad they are and how they can be improved).

    .-= Christina @ Spoonfed´s last blog post ..Creating a better children’s menu- A chef speaks =-.

  • 2 Creating a better children's menu: A chef speaks | Spoonfed // Jul 6, 2010 at 2:19 pm

    […] This post is linked into Foodie Tots’ Local Potluck Tuesdays. […]

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