Tuesday, July 12, 2011
Monday, July 11, 2011
Tuesday, July 5, 2011
Garlic scapes are the curly stalk that emerges from the garlic plant about a month to six weeks after the first leaves of the plant come up. The garlic scapes are harvested after they appear so that the energy of the plant is pushed into the garlic bulb, making larger garlic heads. Garlic scapes are delicious and can be eaten raw: in salads or pureed in dips, or cooked: tossed into stir fries or in any way that you would use garlic or onions. It’s also one of the first things that I preserve from my garden, usually in the form of garlic scape pesto. This year, I also did a few half pints of Dilly Scapes, where the garlic scape replaced the usual bean in the recipe. This is a total experiment, but one that is worth trying if you use small jars that you can just process in your regular pots and pans.
Garlic Scape Pesto:
I have to confess, I’m one of those who does not have a recipe for pesto. But there is a really wonderful one here on Dorie Greenspan’s blog “In the Kitchen and on the Road with Dorie.” When making garlic scape pesto to eat, I toss the garlic scapes and olive oil into the food processor, adding pine nuts, sea salt, and Parmesan cheese as we move along. The results are always delicious.
When I’m processing for freezing, I usually leave out the cheese. I find the taste of the pesto is better, and then the pesto can also be used as seasoning. Adding the Parmesan cheese after thawing is very easy. I’ve read that many leave out the pine nuts before freezing, but I haven’t found any noticeable difference with the pine nuts frozen, so I add them in as well. After processing, I line a cookie sheet with wax paper and drop dollops of the scape pesto onto the sheet. I place this in the freezer and allow it to freeze and then toss the frozen clumps into a gallon sized garbage bag.