Mouth Agape For Garlic Scapes
Having a CSA share sometimes means discovering new things.
We're not talking cringe-worthy oddball ingredients ala Chopped, but rather, a gentle way to add new items to your culinary repertoire.
Last week you met our friend the kohlrabi, that unsung hero of the brassica world, ready to become a favourite crudité in a moments' notice.
You may even have been pleasantly surprised to discover a new favourite with the haskaps, french breakfast radishes, pac choi, and spring salad turnips.
Garlic scapes fit into that world of lovely new things.
So what are garlic scapes, anyway? They are the curly bit that grows out of the top of the garlic plant which eventually becomes the "flower" and produces bulbils, full of little garlic seeds.
The flavour is a bit more mellow than the bulb below, like the onion is to chive.
When immature, the scapes are a texture not unlike asparagus, and I usually recommend that you cook it as such.
I sometimes dice up the raw scapes to add to a coleslaw, giving it a bit of time to soften.
Other notable recipes include making a pesto out of the scapes, barbecuingthem dry or with oil, stir-fried, or sautéed.
Whatever dish you end up making, make sure to cut the tip of the scape before preparing (see photo above), as it is often too tough to chew through.