What is a garlic scape?

I used scapes in the Phad Si Yu and in the photo that is what is garnishing the top.
Scapes are the flower stalks found on members of the Allium family (onions, leek, chives, and garlic). Garlic scapes curl upward as they grow, then straighten and then grow little bulbs. When the garlic scapes are still in curl, they are tender and delicious to eat. They have a much milder garlic flavor than the garlic itself, and the texture is vaguely reminiscent of asparagus. It does take quite a bit longer to cook than asparagus, however. If they seem tough they are just not done- cook them longer.
These are a real delicacy and available for a very short time, usually beginning in mid to late June.
We have our own scapes in our garden and we get them in our CSA box. I remember when we first started growing garlic. We knew that you have to pinch the scapes out to direct energy to the bulbs but we didn't know that you could eat them and actually threw them away!
I like them in stir fry's. I also substitute them in dishes that calls for asparagus, for a change of pace.
This week I used them in a recipe that I recreated after a great meal at Marche', in Eugene.
I made ricotta gnocchi and served then in a garlic parmesan sauce with morels and garlic scapes. The whole thing was set on some steamed arugula. Yum.

Greens- Kim Chee Style

CSA box- any green leafy, garlic

This is good on any steamed greens. Chard, beet greens, spinach, kale, etc. Try what you have and see if you like it!

1 or 2# greens of your choice, steamed and cooled
1 T. finely chopped garlic
2 T. korean hot pepper paste
2 T. toasted sesame seeds
1 T. toasted (dark) sesame oil
2 T. rice vinegar
Mix all ingredients together. Serve.

Now what could be easier than that?

Phad Si Yu

CSA box- Garlic, broccoli, carrots, garlic scapes, pea pods, green leafies

Rice Noodles with Dark Sweet Soy, Broccoli, and Eggs
(phad si-yu)

3T. Dark sweet soy sauce
3T. Vegetable stock
1T. plus 1 1/2 tsp. Soy sauce
1t. Salt
1/2 t. black pepper
3T vegetable oil
1T. Chopped garlic
3 c. bite-size broccoli florets or mixed veggies from your CSA box
1-pound soft, fresh rice noodles
2 eggs, lightly beaten, optional


In small bowl combine soy sauces, stock, salt and pepper. Stir well to combine.
Heat wok or large skillet. Add 1 T. of the oil. Add garlic and toss until fragrant and beginning to brown, about 1 minute. Add broccoli and cook, tossing often, until shiny and bright green, about 2 minutes. If using a variety of veggies, add the longer cooking ones first ( scapes and carrots) and then add shorter cooking ones (peas and radishes). Stir in leafy greens right at the end (Chard). They will cook in the residual heat while you are doing the noodles.
Scoop out and place on a platter.
Add remaining oil to pan and heat for about 30 seconds. Add noodles. Toss until separated and heated through. Push noodles to one side and add eggs, if using. Let cook for about 30 seconds. Then scoop and toss everything together, mixing well. Give soy sauce mix another stir and then pour it over the noodles. Add reserved broccoli/veggies and toss until noodles are evenly coated with sauce, about 1 minute. Serve at once.


Tip- Fresh rice noodles are available in 2# packages at most Asian food stores. This recipe easliy doubles to use the whole package if you want to make alot of it. It's good leftover for lunch. If not pre-cut, cut into 1 1/2" wide slices. it will be hard and stuck together. Warm the slices in the microwave for a minute or so and then pull apart the best you can. The rest will come apart some when cooking. But , if they don't that's OK. They are supposed to be sticky and a little slippery.

Swiss Chard and White Bean soup- Yum!

CSA box- swiss chard, garlic, rosemary


I made this for Matt and myself this week and it was so good that I made it for my client, too! Adapted from a soups book by B. Katfa

1 bunch swiss chard
2 cloves garlic or 1/2 head green garlic ( from CSA)
1/4 cup olive oil
2 flat anchovy fillets ( optional for vegetarians!)
1/2 tsp chopped fresh rosemary
2-3 cups vegetable stock
2-3 cups cooked white beans with cooking liquid (I pressure cook my beans, about 30-40 minutes high pressure from dry beans with no soaking- Use the tops of your fresh onions in the water!)
Salt and pepper to taste
Best quality olive oil and parmesan reggiano for garnish

Chop the leaves and stems from a bunch of chard. Rinse to clean, but do not dry.
Warm olive oil over medium heat and then add garlic. Saute until golden brown, about 7-10 minutes.
Stir in anchovy and rosemary- cook one minute more. Remove garlic cloves.
Add chard to pot and stir to coat with the oil mixture. Keep cooking until wilted and volume has reduced by about 2/3 rds.
Add broth and bring to a boil. Simmer a few minutes and then add the beans. Warm thru and simmer until beans release a bit of their starch to thicken liquid. Season to taste with salt and pepper.
Serve with a drizzle of best olive oil and parmesan reggiano.

Delish! And easy!

This recipe is an excellent example of the "layers of flavor" I mention so often in my cooking classes. It is what makes simple foods seem more complex.

1st- layer is the oil and the garlic
2nd- the anchovy and rosemary
3rd- the chard, broth and beans
4th- the drizzle of oil and grating of cheese

Look for layering in the recipes you use- if it's not there- figure out how to adapt the recipes to layering. It makes a difference!

Petra's graduation cake

I had a couple of boxed devil's food cake mixes (really!) in the cupboard that I wanted to use and Petra's high school graduation was the perfect opportunity.
Two standard boxes make two 10"layer cakes. I filled with vanilla buttercream mixed with a bit of strawberry jam and then frosted with the remaining buttercream.
Topped the whole thing with some beautiful organic strawberries and glazed it with some strawberry jam that was mixed with a bit of warm water and then strained to remove the solids. It makes the fruit look shiny. I like shiny things.

Fire up that stove!

Food, cooking, sharing, teaching, learning.
This blog came about as a way to document what I cook when I get my farm share from our CSA farmers. If you are a CSA person you will come to appreciate what to do with a pound of chard, a bunch of arugula and celeriac. If you are not a CSA person, perhaps this will inspire you to become one. We are only into week two so far and I am already wondering how I ever made it thru winter without my CSA. The quality of produce in the market really pales in comparison.
I'm thinking I'll do a CSA cookbook someday.
In the meantime, I hope you'll enjoy reading about and trying some of the recipes I will post.
As they say on the cruise lines- Bon appetito!