The beautiful curly stalks in your share are one of my favorite treats – garlic scapes. Cut off the flower heads and use them for stock – they are tough. I printed out and then totally forgot to include the information page on this spring treat so here is the text –
Add sliced scapes to any stir-fry recipe.
• Slice and sprinkle over any pasta, or slice and cook them
in almost any sauce recipe.
• Great in guacamole and fresh salsa, too.
• Chop & add to softened cream cheese.
• Use them as you would green onions; they’re just better.
• Good in salads, on bruschetta, pizza.
• An excellent addition to stocks….and much Asian cuisine.
• Put in Thai chicken/basil/coconut soup
• Add chopped fresh scapes when serving a light garlic soup or add them to buttered
french bread floated on the soup.
Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan,
top with salt (kosher or seas salt works best but any will do).
Put the loaded and covered pan in a hot (425 °F) oven for 30 to
45 minutes or until they are beginning to turn brown. Serve as
a side or main dish. Tastes like roasted garlic but creamier.
This week’s scapes are from farmer Kyle at Frisco Farm in Silver City – we will have them again from our core farms further north.
Member Carrie loves to grill the spring onions; the street vendors also do that in Mexico – use the long greens for stock.
This share offers lots of opportunities for soups and stir-fries; Asian flavors and Italian flavors as well.
As you plan your garden, we will have one more plant for you in two weeks – a basil plant from Talon de Gato.
Thanks and Happy Spring!