I have an 8” skillet that was my great-grandfather’s, a deep 12” that was my grandmother’s, a large 18” with a glass cover that my dad found, and my most recent addition is a griddle that I bought at a flea market. It fits quite nicely over my electric stove burners, and I cook pancakes and french toast on it (often with bacon grease). I also figured out that one of the BEST ways to clean these up is with the nylon scrapers that I got with my Pampered Chef stoneware - it’s amazing!

I think I am going to try to organize this where I live. We have a public agricultural college that would be a great place to host this. Thanks for sharing this!

Well I did end up putting the pesto on a sandwich (for dinner) and what I noticed was that the dreaded garlic breath was much shorter-lived than usual. With ordinary garlic, I would have woken up with some potent morning breath, but with this pesto, that was not the case. Since then I have tried it again and the garlic breath wears off after a couple of hours. Whew!

And Liz - it is good with mayo! Good luck to you with all that garlic!!!

I made the pesto last night, and whew! It was stronger than I anticipated! Does it make a difference how old the scapes are? I didn’t put it in my sandwich today as planned for fear of scaring off my students!

This is good! I made it last night, and it is filling and perfect alongside fish.

While the tomatoes are still fresh, I just like to slice them up roughly and drizzle with olive oil and sprinkle with garlic salt. I might add some fresh basil. Perfect!