Garlic Scape Pesto
from Riverland Farm
This has a very strong flavor!
Garlicky spread great with pasta or just on bread or crackers.

6 garlic scapes
1 c olive oil
1 c parmesan or asiago cheese grated
Blend scapes and oil in processor, stir in cheese by hand.
Can be frozen!

 

Braised Garlic with Creamed Chevre
from Asparagus to Zucchini Cookbook

4 bulbs garlic, separated into cloves
¼ cup butter (1/2 stick), cubed or sliced
¼ cup extra-virgin olive oil
a few sprigs of fresh thyme or ½ tsp dried
½ cup dry white wine
8 oz soft goat cheese, at room temperature
¼ cup heavy cream
baguette or peasant bread

Heat oven to 275 degrees.  Place cloves in casserole dish.  Dot with butter and drizzle with olive oil.  Season with salt and pepper.  Stick thyme sprigs here and there throughout the garlic.  Bake another hour or until cloves are soft.  Mix goat cheese and heavy cream.  Serve braised garlic and creamed goat cheese with slices of good bread. 
Makes 6-8 appetizer servings.

 

Galic Butter
From Open Hands Farm

2 sticks of salted butter
2 cloves garlic
dash of black pepper
dash of lemon juice
½ sprig of thyme

Bring butter to room temperature.  Mix all ingredients in food processor until thoroughly blended with a creamy white texture.  Can last in refrigerator for up to one month.  Freezes well too.  Great for toast and scrambled eggs.