By Jenn Chic
Garlic scapes are the flower stem of hard-neck garlic plants. They need to be trimmed in order to keep all of the plants energy into producing the bulb. At the market theyre the twisted mass of bright green tendrils with pointed ends often overwhelming a table or two.
Bought by the bunch, they store very well in the fridge, and can also be used as you would regular garlic - their flavour is just a bit greener and mellower. They are a little bit easier to chop, as no peeling is involved, and are best sautéed in a little oil and added to scramble eggs, risotto, potato salad, sauces and soups.
For preparations unique to the scape try:
As a pesto. Perfect for pasta year round, once frozen in ice cube trays.
On the barbecue. Leave whole, tossed in olive oil, salt and pepper, grill them for a couple minutes on each side. Finish with a squeeze of lemon juice.
Pickled. Serve in a Ceasar or on a burger.
Garlic Scape Soup
The key to any soup is having a flavourful, yet not overpowering stock. Most store-bought stocks are overly salty and lacking the delicacy that a recipe like this requires. Scapes dont need much heat to cook through. Keep the temperature lower, rather than higher, when sautéeing to maintain the bright green colour and intoxicating flavour.
2 tablespoons butter
2 dozen garlic scapes, flower buds removed, and chopped
3 potatoes, unpeeled and diced
5 cups of stock, vegetable or chicken, homemade is best
2 cups spinach leaves
Juice of 1/2 lemon
1/2 teaspoon sea salt
Fresh-ground pepper, to taste
Chive blossom, for garnish
Heat the butter over medium heat, add the scapes and sauté for two minutes. Add the potatoes and stock, cover and simmer for 20 minutes, or until potatoes are cooked through.
Remove from the heat and let cool for a few minutes. Pour into a blender, add spinach, cover the lid with a kitchen towel and blend until smooth. Season with lemon juice, salt & pepper. Serve hot or cold. Garnish with chive blossoms.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. EatLocal.org | JennChicCooks.com
