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Sheila Lennon on The great scape comeback: Eat that Pool fence on The great scape comeback: Eat that trudy on The great scape comeback: Eat that Ellen Feldhacker on The great scape comeback: Eat that To comment on any posting, click on the word 'Comments' at the end of the item. |
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« Pansies, after a rescue mission | Main | Projo blogs upgrade set for Saturday » June 19, 2008The great scape comeback: Eat thatLast weekend, something happened at the farmers market. I saw something so shocking, so foot-plantingly disturbing I was frozen. Once I’d seen it, it was clear I had to make a decision. But What. To. Do. What I did do was panic. Another American, bested by garlic scapes. Enticed. They’re green. They’re garlic. They’re twisty and bulbous and weird looking. And they’re GARLIC. Repelled. I have no idea what to do with them. Absolutely no clue. I totally blew it. Walked away like the big vegetarian coward I am. But this week I’m prepared. You know, if I see them again. Like, around. A garlic scape, my personal Internet informs me, is the stalk sent out by the bulb of the hard-neck garlic early in the season. Farmer types (including home gardeners) nip the scape off to discourage the bulb from putting all its energy into above-ground activities, and divert them into more covert ops. They’re apparently mildly garlicky, without the bite. Don't know personally. Never bit one. Yet. But oh, I plan to. So the big question: What to do with them? A lot of people seem to make pesto with them. Whir the scapes (raw or blanched) with olive oil, Parmesan and perhaps walnuts, season with salt. Others say use them as you would green onion –– in mashed potato, onion pancakes, hummus, or in sandwiches with hoisin sauce and cucumber. Others seem to treat it as a vegetable like asparagus, slicing it up and using it in pastas or omletts, often pairing it with lemon –– lemon spaghetti, lemon butter etc. So, scapes, if I see you this week, I’ve got the perfect comeback. A week late. As always. Posted by Paula Constantine CommentsEllen Feldhacker | June 20, 2008 5:58 AM link trudy | June 20, 2008 9:20 AM link Garlic adds a distinct taste to any kind of dish. also, aside from having a very rich flavor, it is also healthy. Pool fence | June 24, 2008 6:21 PM link Psstt... I had a bumper crop of them last year, and posted a photo here: The garlic is 'scaping! I had no idea what was happening when they all curled at the same time. It was a tasty time, though. Sheila Lennon | June 25, 2008 4:13 AM link Post a commentPlease be civil. Vicious comments, personal attacks and profanity won't be published. |
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Garlic is not only a fantastic flavoring agent to a meal but it's also very healthy. It aids in lowering blood pressure, cholesterol, it's a natural blood thinner among other valuable qualities. I use garlic in just about every single dish I make and I use it raw as well as cooked. Once you begin to use it you will realize what wonderful flavor it adds to you food and who knows, you may even begin to feel healthier. Enjoy.