Wednesday, July 11, 2012

Garlic scapes

Garlic scapes are something that I have only been aware of for the last couple of years, previously I had them in a hummus that Connie made, where they were used very much like garlic.  They are in fact the tops of young garlic and are only available at this time of year.  when I arrived up at Pender Harbour for the long weekend, Nancy had already bought some and we were looking forward to experimenting with them.

On doing a little research I found that you could saute them like green beans, and so we decided to do this along with a little local spring green cabbage that Nancy had also bought.

1 tablespoon of olive oil
2 cloves of garlic thinly sliced
Bunch of garlic scapes, topped and chopped in to shorter lengths.
Bunch of beet tops, or spring greens or even spinach.

Heat the olive oil up in a large frying pan, add the garlic and just as it is starting to go golden throw in the scapes.

Cook until they have softened, about 10 minutes, then add the greens.

These greens looked quite substantial, but actually they cooked down to almost nothing.

We served these along with a small fish pie for two, we used halibut and smoked black cod, and since it was a cool rainy day it seemed the perfect way to cook fish.

Things I learned after cooking garlic scapes for the first time.

  1. Some of the more mature scapes had a woody end which should have been cut off.
  2. It would had been easier to cook and eat had I cut them a little shorter, perhaps 2"
  3. They have a mild garlicky flavour and I will cook them again.

1 comment:

  1. Hey Gillian - I also used them:
    in vegetarian cassoulet - I know that sounds like an oxymoron, but it was really quite good!
    In refried beans
    in pesto