Food Profiles: Garlic Scapes

Food Profile: Garlic Scapes

Garlic is a wonderful plant to include in your garden for many reasons, not the least being its economy in producing two usable crops. The first harvest is important for the plant but also culinary.  The initial stages of development are demonstrated by the apparition of curly shoots and budding flowers. These should be cut as early as possible to promote the growth of the bulb its self.  These shoot however, giving a flavor reminiscent of garlic, scallions and tender leeks, are a versatile and welcome inclusion in many dishes.

Cooking

Wash, trim woody base (if necessary), and incorporate as you would regular garlic, scallions or spring onions. Some ideas include; steaming, sauté, stir-fried, grilled in every day means. They can also be chopped and used as a condiment, infused into vinegar or pickled

Their season is short so enjoy them while you can!

Erika Friebe

Reference:

http://www.canadiangardening.com/food-and-entertaining/in-season/the-great-scape/a/30666

(Photo via https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvo3FdxMgB4NSMPfBS8Fz2dVO92WySvho1aVNXSmkanXeh8z9Uwep4klS5Q9zaa9NWtD05LlPUbZfVyJgNSFmnJGI7V-bTKGGa_BXgLpr5wNcnMytUTR-0iJteRdS0WdnAVi8IMl48qI/s1600/Garlic+scapes.jpg)

Some recipes to try:

Grilled Garlic Scape and Kale Pizza

A winning combination of kale and garlic scapes, mozzarella, tomatoes and tomatoes cooked on the grill.

Erika’s adaptations form Amy’s recipe described on her blog: (http://quietexistence.wordpress.com/2012/06/24/grilled-garlic-scape-and-kale-pizza/) and Michael Harlan Turkell’s grilled pizza dough seen on Design Sponge: (http://www.designsponge.com/2013/07/in-the-kitchen-with-michael-harlan-turkells-grilled-pizzas.html)

Dough

3 cups bread flour, or other high gluten flour

1 T salt

1 T yeast

1 – 1 1/2 cup cold water

Drizzle of oil olive to coat formed dough

Instructions:

 In the bowl of a standing mixer, combine flour, salt, and yeast

1. Using the bread hook attachment, turn the mixer on low and slowly pour in cold water until it’s incorporated into flour mixture.
2. The bottom of mixer should be clear of flour. If it isn’t add a little more water. If there’s water still sloshing around, add more flour a little at a time.
3. Mix for 5-7 minutes until the dough is smooth and elastic.
4. Cut the dough into 2 pieces and roll into balls. Put in an air-tight container and coat lightly with olive oil.
5. Chill overnight or for at least 6-8 hours.
6. Take the dough out of the fridge at least 10 minutes before you want to use it.

Prepare the dough for the grill (this also works well in a 450 degree oven)

 Lightly flour the dough so that it’s not tacky to the touch.

1. Stretch out the dough by draping it over closed fists, and gently pulling outward from the center, slowly moving out toward the edges.
2. Let the dough stretch naturally, but don’t let it get too thin.
3. Place the dough on the grill over medium heat.
4. Cook on one side until there are grill marks, and the dough feels firm to the touch.
5. Flip over, and give the dough a quick bake, just until it’s cooked through.
6. Remove crust from grill and let sit until cool to the touch.
7. Place toppings (at room temp or colder) on the crust and return the pizza to the grill over medium heat.
8. Cook until the ingredients are warmed through and the cheese is melted.
9. Transfer to a cutting board, wait a few minutes before slicing to allow cheese to set.

Toppings:
Diced fresh tomatoes (1 can of crushed tomatoes will work well also)
Mozzarella (or cheese of preference)
A bunch of garlic scapes (5-8) cut into 1 inch pieces
5 large leaves of kale, rinsed and dried, de-ribbed, cut into small pieces
A handful of fresh basil

Top your dough with the tomato/ tomato sauce and the fresh basil. Top with the kale and garlic scapes, then cover with a sprinkling of cheese.
- Slide the pizza back onto the grill and grill for about 6 minutes or until the bottom side is cooked.

New Potatoes with Garlic Scapes

Make use of the new potatoes just coming into season now

Via Martha Stewart Living, July 2012 http://www.marthastewart.com/904211/new-potatoes-garlic-scapes

Prep Time 25 minutes

Total Time 35 minutes

Serves 8

Ingredients

2 pounds new potatoes, such as Norland, scrubbed

Coarse salt and freshly ground pepper

3 cups garlic scapes, roughly chopped

1 tablespoon extra-virgin olive oil, plus more if needed

2 tablespoons salted butter, plus more if needed

Directions

1. Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
2. Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
3. Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
4. Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.