While I love to go to the market and find beautiful renditions of familiar fruits and vegetables, what I love even more is encountering new products and learning how to incorporate them into my cooking: case in point, Garlic Scapes. These snake-like little stalks of immature garlic are tender and said to have a milder flavor than the mature garlic cloves that we are all familiar with; though that has not been my experience. To me, Garlic Scapes have a much more pronounced garlic taste then the cloves but that pungency is what makes them unique.
To use Garlic Scapes, first remove the “head” – if left to mature, this head would be where the garlic cloves matured, but in the Scape’s immature state, it is not ready to eat. Then, simply chop the stalk of the Scape as would be a green onion.
"Head" of the Scape
Chopped Scape Stalks
Garlic Scapes are excellent additions to salads and stir frys, but they are also fantastic in pesto, pasta or as an accompaniment to fried eggs.
Garlic Scape Pappardelle Pasta
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