This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
1 bunch spring onion tops or Terhune scallions, charred on the grill
1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided
2 cups sour cream
extra virgin olive oil
salt and pepper
In a food processor, blend the charred onions and scapes or 2 cloves grilled garlic, with a little olive oil to make a smooth puree. Season with salt and pepper and fold into sour cream.