« Chickpeas with yogurt | Grooming the produce »
Bob wants to know what to do with garlic scapes. (Scapes, for those of you who haven't encountered them before, are the curly stalks of young garlic plants.) I usually chop them and throw them into a frittata or salad. My CSA suggests making pesto out of them, and this eGullet thread suggests having them grilled or roasted à la asparagus. Any other thoughts from the peanut gallery?
PS. I've just made a lovely quadruple batch of pizza dough in order to have some extra refrigerated on hand, so that I might make pizza on the spur of the moment. Friends who live nearby: this means you may invite yourself over for pizza sometime soon, if you're flexible about times.
Posted by redfox at June 29, 2004 05:14 PM (etcetera) | Comments (2)
Comments
I make a walnut spread with garlic scapes that is nice on some fresh bread. Basically it is chopped walnuts and garlic scapes to taste with enough walnut oil to give the proper consistancy. I don't use a food processor or blender because the nuts always end up getting to fine. A morter and pestal or small food chopper works well. I like mine to be fairly chunky with enough oil to just barely keep it together. Sorry I don't have specifics but that is how I do things in my kitchen.
Posted by apete at May 18, 2005 04:17 PMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
I get bogged down with garlic scrapes this time of year! Something that "CSAers" seem to have in common. I never thought about pesto. What a great idea!
I typically use them just as I do scallions.
Posted by Irene at July 10, 2004 02:57 PM