garlic scapes - any users here?

RRP

yesterday our local fish wrapper had a long article including recipes using the long stems of the garlic plants when they start to bud on top with their flower. Most people - myself included - just cut them off and throw on the compost pile. Apparently they can be used many ways in salads, but also in stir fry, soups, stews, salsa, dips, omelettes etc etc etc. Also they freeze well.

Weekend Warrior

Funny you should mention that. A friend at work just gave me a heaping bag of them. He said to coat with EVOO, seasoned salt(I'll use DP something) and grill just like asparagus. He said not to eat the seed pod. I'll try them tonight.

Ron, favor, which # do you order for the Pearls, I'm a little confused by their chart on the website. Number 054?

Thanks,

Mark

thirdeye

I get them from the weekend farmers market. They say that the reason they don't make it to a regular store is that the lifespan is kind of short. In the fridge they start to harden from one end.

I love them in scrambled eggs, on pizza and chopped up in hamburgers or meatloaf. Anywhere you can use green onion tops or chives benefit from scapes.

Little Steven

Ron,

I used a bunch last night in Pad Thai. I love the things.

Steve

Weekend Warrior

What, no pictures? photo essay? hahaha :P

RRP

1-800-462-3022 and ask for Peggy O'Neil, the Controller. The person first answering has an annoying habit of asking why you want to talk to her - just say I want to place a credit card order!

Weekend Warrior

Thanks Ron, but not the phone #, the order #. 054?

WooDoggies

Hey Ron, I think you will find flowers from most vegetables and herbs are edible and add a nice can't-quite-put-my-finger-on-that-flavor addition to foods. The buds usually have an intense and somewhat floral flavor (imagine that) compared to the normally used parts of the plant.

Last night I cut the flowers and green seeds from our bolting cilantro plants and used them in burritos. Super intense cilantro flavors and the soft green seeds had a citrusy fresh complex flavor more so than the coriander seeds they would become.

Other flowers we use quite often from the garden are basil, oregano, arugula, nasturtium, zucchini, onion...



john

Serial Griller

I grow 250-500 heads of garlic per year.
2 things.
1.They freeze well to save for soups this fall and winter.
2. Fettuccini with Garlic Scape Pesto :
2/3 cup EVOO
1 cup coarsely chopped garlic scapes
1/2 cup fresh grated Parmesan
3 tbls shelled and chopped pistachios
Salt and freshly grnd pepper
1 lb Fettuccini
2 tbls butter at room temp
Kosher Salt and fresh grnd pepper
Fresh grated Parmesan for serving
For pesto
Heat 1 tbls olive oil over med heat in a large skillet
Add garlic scapes and cook stirring occasionally until softened about 3 minutes.Remove scapes from heat and let cool .
Combine garlic scapes, Parmesan, pistachios in food processor fitted with a chopping blade With the machine running add the remaining 2/3 cup olive oil stopping to scrape down the sides.Continue until the pesto is smooth .
Transfer to a bowl, cover tightly and set aside for up to 2 hours at room temp.pesto can be made 2 days ahead and kept in the fridge .Bring to room temp before adding to pasta.
Cook the fettuccini per directions scoop out of the water and drain reserving 1/2 cup pasta water Return pasta to the pot.Add the room temperature pesto and butter.Toss adding enough of the pasta water to loosen the pesto and coat pasta.Add salt and pepper.Serve Parmesan on the side.

RRP

sorry about that...yes #054 those are 4 to a pound and the package has 8 franks thus 2 pounds so a case is 5 of the 2# packages. If you think you'll like them then shipping for 20# is cheaper than just 10#. In my case 10# was like $42 but 20# was only $61.

thechief96

And I thought by growing 50-75 heads a year I was doing something. :P

Mainegg

fresh out of the garden

I chopped and sauteed in evo and added some left over lobster meat and filled crepes with it. then a parm cream sauce over the top. these have not been in the egg yet to heat through and the sauce is thick. it kind of melted and was very creamy good!

RRP

funny you mentioned that because yesterday there was also a dessert recipe using raw ladyfingers!

thirdeye

they must have escaped me. :laugh:

Serial Griller

thirdeye wrote:

they must have escaped me. :laugh:

Did you just make that up! :laugh:
Okay I smiled.

Desert Oasis Woman

Julie, you live such a rough life...

lobsta, lobsta, lobsta....when do we get to eat??