The beautiful green loops in our CSA share this week are garlic scapes. Garlic produces these in the late spring before the bulbs are finished. Growers cut them off to allow more plant energy to go into the completion of the bulb. I have garlic scapes on my plants in the community garden and will be enjoying them this week as well. The scapes are delicate and have a lighter taste of garlic. You can use them in any recipe that calls for garlic as a more subtle flavor. I usually chop them finely and add to salads, fresh sandwiches, scrambled eggs, quinoa dishes and even to add a zing to mayonnaise. I have included some recipes below to highlight the taste of spring in these scapes.
Keep them in the refrigerator in a glass of water, similar to keeping fresh cut flowers. This way they will be fresh to use in dishes all week.
Another tip is to dice them and keep in a closed container. You will need to use these within the next week.
Amy Hetager, CSA Blogger
Garlic Scape Pizza
I got this idea from the Farmer’s Almanac blog this year, but it included pre-made crust and pre-made sauce and I thought that I could make a better flavor combination with fresher ingredients. As most of you know, I love to make pizza! The crispy edge to the crust with a soft center in the dough is enjoyable to eat. The crust creates a tasty surface for the toppings to shine. I have selected asparagus and prosciutto to add a salty bite to the pizza. The garlic scapes will provide a nice base. Many people say that the scapes taste like a garlicky asparagus so this pairs well.
The pizza dough uses local whole wheat flour that you can purchase on Marketplace. King Arthur Flour has many recipe tricks to make the whole wheat taste more smooth and rise more. This recipe uses orange juice to break down the tougher wheat, overnight to let it set and a long rise time before baking. Follow these steps for a tastier dough!
4 or 5 Garlic Scapes, chopped finely
1 cup shredded Mozzerella
6 slices of Proscuttio
6 spears of Asparagus (blanched)
Kosher salt and fresh cracked black pepper
Top with Fresh Basil (chiffonade)
The night before:
Follow the instructions for the whole wheat pizza dough. It needs to rest for 30 minutes, then be kneaded using a mixer or bread machine and then stored in the refrigerator overnight.
To Make the Pizza (2 hours before eating)
Spread out the pizza dough in a pan with cornmeal under the crust. This pizza will have a “white” sauce with garlic scapes, olive oil, salt, pepper and oregano and you can add it before letting it rise for about 2 hours. Add the cheese. Add the proscuttio and blanched asparagus in a pattern on top of the cheese. Bake at 450 degrees for 8 minutes.