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.
posted by Coral @ Friday, June 30, 2006
6 Comments:
Wow, you're really getting into this blogging thing. Good job, I've been enjoying the posts.
Aloha!
these are great recipes. I got so involved in reading and looking at the pictures, I forget to comment. Keep up the good work.
i can't tell you how much i appreciate the info, BunE! i planted chive last year and it did fine. this year i got those weird little bulbs on the ends of it. wasn't quite sure what was going on! and should i be pinching off the ends for chive also?
the photos are great -- so colorful!
No- you don't need to pinch off the chive stalks unless you want to focus the energy to th ebulbs which may create stronger/larger plants.
Whe the chives blossom, however, thos ebeautiful purple flowers are ebible!
Use in salads, as a garnish or make a compound butter by chopping the flowers and blending into softened butter. Then you can freeze in a roll and slice off what you need, when you need it. Melt over fish, meats or baked spuds. Or spread on bread.
my typing sucks, please forgive all the typos.
wow, thanks!!! that sounds SO good. i didn't know the flowers were edible. i'd just been chopping off the flower and eating the stalk.
we're having spuds to-night too :)
oh, and if it's not a cherished family secret, could i get the cardamom bread recipe from you? we finished it last weekend. it kept so great in the freezer, then have a slice for breakfast on the weekends -- yum!
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