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Garlic scapes!

Garlic Scapes

Someone from the big farm market called today to tell us that they had five pounds of garlic scapes in, and to ask how many we'd like.

"All of them!" I answered.

She then asked, "But what do you do with them? They look like weeds."

*snorts*

What can't you do with garlic scapes?! You can use them in place of garlic, toss them in salads, add them to egg dishes, grill them (my favorite), roast them for soup, make compound butter with them, turn them into dip or a sauce, place them under a protein when baking/roasting, pickle them, use them in risotto, add them to cheese dishes, add them to rice dishes, turn them into pesto, stir fry them, braise them, use them as a pizza topping, add them to savory bread pudding/cheese muffins/yeast-raised bread, plus loads of other things that I'm probably forgetting.

They taste like a mild, mellow garlic, a mild, mellow green garlic. I know, saying that something tastes "green" isn't the best description, but it is my favorite because garlic scapes have a mildly sharpish, garlicky springlike quality to them when they're young. I love them. You may not have noticed. :P

In any case, Shog and I now have four pounds in the freezer (you do not have to blanch them before freezing when they're young), and we'll be using them for weeks to come. *dances*

P.S. *points to icon* It's relevant because it's my only veg-related icon.

P.P.S. I did forget one use of scapes! You can skewer fish, meat and poultry with the older, woodier bases for grilling/roasting, and they infuse the protein with a lovely flavor. :D

Comments

iulia_linnea
Jun. 14th, 2016 12:57 am (UTC)
It's amazing what gets thrown out before veg hits the market; I was in college before ever I knew celery had leaves. Yesterday, I bought new celery with the greenest leaves I've ever seen on a bunch of celery and used it in egg drop soup. Thank goodness for farm and farmers' markets!

Oh, yum! I'm jealous. I hope you have a chance to get some this season—and that you share pictures!
nocturnus33
Jun. 14th, 2016 01:22 am (UTC)
In Chile we prepare celery leaves infusions. I don't like it very much, but it has diuretic properties.
iulia_linnea
Jun. 14th, 2016 01:24 am (UTC)
I didn't know that about celery; that's interesting. I do like celery leaves in soup. I'm not sure how I'd feel about drinking it—but I think I might try it as an iced drink because it does sound refreshing. :)
nocturnus33
Jun. 14th, 2016 01:39 am (UTC)
If you like them in soups you might like them in rice. When I was a kid my mum used to stir-fry rice, with chopped carrots and some celery leaves; after that, she added the boiled water and prepare rice the common way. She removed the leaves before serving because it doesn't look nice, but the leaves let a very soft flavour in the preparation.
iulia_linnea
Jun. 14th, 2016 01:42 am (UTC)
That sounds delicious. I'm definitely trying that. :D