| T O P I C R E V I E W |
| Ms.Lilly |
Posted - Jun 17 2009 : 09:51:21 AM
Ok girls let me have those suggestions. Today I harvested my garlic scapes and not sure what to do with them. I was going to dehydrate them and grind them up, but I actually think I want to cook some up. What do you do with yours?
Lillian |
| 4 L A T E S T R E P L I E S (Newest First) |
| Mamarude |
Posted - Jun 17 2009 : 3:44:28 PM
Here's another one I found online, since basil is NOT in season yet here!
White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups. |
| Mamarude |
Posted - Jun 17 2009 : 3:42:56 PM
I chop them up and saute with spinach then scramble with some eggs, it's my favorite "spring is here" dinner. Spring is slow to start around here, so those are a sure indicator or spring!
Also, you can make garlic scape pesto with them, it's heavenly over pasta and greens.
Garlic Scape Pesto
3 garlic scapes, chopped and simmered for a few minutes in 1/2 inch water (you can skip the simmering if you are not afraid of strong garlic flavor)
2 1/2 (ish) c. fresh basil
1/4 c . pine nuts, lightly toasted
1/3 c. parmesan cheese, cut into small chunks
1/3 c. olive oil
sea salt and fresh pepper
Pulse the basil and the pine nuts in a food processor. Add the cheese and pulse a few times more. With the processor running, add the olive oil. Turn of the processor, scrape down the sides and turn it on again, until the sauce is smooth. Store in the refrigerator. The pesto will keep for a week. |
| Marybeth |
Posted - Jun 17 2009 : 3:33:03 PM
MaryJane had some recipes in her first book. I thing I grilled them and they were YUM!!.
For some terrible reason I cannot find my MJ Book. It's not in the bookshelves. I am on the warpath. Bye MB
http://www.smallcityscenes.blogspot.com
www.strawberryhillsfarm.blogspot.com
www.day4plus.blogspot.com www.holyhouses-day4plus.blogspot.com
"Life may not be the party we hoped for...but while we are here we might as well dance!" |
| JudyBlueEyes |
Posted - Jun 17 2009 : 11:06:17 AM
You can chop them and add to soup or stew, or stir-fry or use them fresh in salad. Yum! I noticed my scapes are coming on today :-)
We come from the earth, we go back to the earth, and in between, we garden! |
|
|
