Mixed lettuces and garlic scapes. Does anyone know what to do with garlic scapes? They are so cool looking that right now I just have them in a jar and am admiring them. Hopefully I won't start having nightmares about a roiling pit of hydras. It is so fun that the garden is finally really producing. This year we are determined to be really good and efficient with the garden produce: using what is ripe and not wasting it or letting it go by, things like that. So it will be an experiment. But I am forewarning you that I'm sure there will be a point where I am complaining about eating zucchini and beans. And at that point you can remind me about how long winter is, and how bad grocery store green beans are, and to stop whining. Deal? Great, thanks. Next up though is going to be peas, and there are never too many peas, so you won't hear any complaining just yet. Remember last year's post about garden peas? If not, go here. It's worth a look. If you like cute dogs and babies that is.
It's looking good! And I never heard about garlic scapes... interesting and pretty :)
ReplyDeleteOn Neo-Homesteading Blog they just had a great relish that used garlic scapes.
ReplyDeletehttp://neo-homesteading.blogspot.com/2012/06/zucchini-garlic-scape-relish.html
Looks yummy!
Thanks so much chattykathy! I'l go check that out right now.
DeleteI agree - they're beautiful! Looks like you're off to a good summer. Our garden is getting big too, and I can't wait for these tomatoes to turn red!
ReplyDeleteI just made my second annual batch of garlic scape pesto yesterday. We use it on pizzas and pasta, but if you check out my post on Facebook yesterday you will see all kinds of other suggestions for using it that look pretty good! Most of the recipes online for the pesto are more or less the same, but here is a good one to start with http://doriegreenspan.com/2009/06/i-seem-to-be-on.html
ReplyDeleteI used lightly toasted walnuts this year because that's what we had in the fridge. I froze two jars and kept a small one in the fridge to use for the next few weeks. At first, it has a very hot garlic taste, but it really mellows out over time, so if it is too much just throw it in the freezer and wait a month or so...
Thanks Carolyn, that recipe looks perfect. And I love how she says to freeze some of it until the local tomatoes are ripe, so you can enjoy them together.
DeleteNow I just need to find the time to make it! hopefully this afternoon. . .
oooooh, garlic scape pesto! awesome, Carolyn!
ReplyDeleteI've just been throwing them in to sautees and stuff wherever I might normally use onions. A really good one was pees, garlic scapes, and chicken sausage over gorgonzola ravioli. YUM.