Sunday, June 10, 2012

Kitchen Girl...Fleeting early Summer vegetable

Garlic Scapes

Each year at this time, early summer, an unusual by product of the garlic bulb can be seen fleetingly at open air markets they are called Garlic scapes and there are a few things you can do with them. Most farmers will tell you they taste mildly of garlic however I've found that this is not a good selling point for me, I was thinking about buying a case but the description threw me so I opted for a quarter case just to see what I could do. 
I have to say now after playing in the kitchen, I should've bought the whole case. They do have a subtle garlic flavor but what is more interesting is more their texture, it's a cross between a green bean and an asparagus, flavor too. 

sautéed with a few crimini mushrooms, olive oil, garlic and broth to soften
puff pastry (pizza) with the sautéed scopes
Yesterday I made a puff pastry pizza with goat gouda, hen of the woods mushrooms and garlic scapes. Great textures and flavors, great to bring on a picnic as well.

Today hmm....Garlic scape pesto I think.

Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

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