Garlic Scapes

      July 1, 2009

This year we signed up for a Community-supported agriculture or CSA. We paid our fee in the winter and can now go to the farm each week and pick up a variety of vegetables.
 

The challenging item this week is garlic scapes, the curly flowering stem. No flowers though there are buds on the stems I picked up.
 

I can use some as garnish like chives. I could saute some as I might with a scallion. But I don't think that will be enough to use them all before they wilt. Maybe I could dry them out. What do you think? I know some of you all are avid cooks.

 

Paige Bruce said on July 2, 2009:

I noticed your comment on my blog, so I thought I'd pop over to say thank you and take a mutual peek at your own. :)

(By the way, I learned to appreciate Camus and Conrad through "The Myth of Sisyphus" and "Heart of Darkness" in high school. Some lit is okay!)

I don't use garlic/garlic scapes too often (I'm also not an avid cook either), but I've always been fond of pan-frying small potatoes with chives and dill. You cut up and boil the potatoes in water until they're almost soft (similar to making mashed potatoes), then drain them and fry them in a pan with butter/margarine/oil of your choice plus the dill and chives. Done right, the flavour sinks into the potatoes and they end up just slightly crunchy on the outside. It might be fun to experiment with the garlic scapes too. That's all I've got though, good luck!

Todd Wheeler said on July 2, 2009:

Excellent idea. Thanks Paige, and thanks for popping over.

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