Heavenly peas, devotion-worthy lettuce, let-it-be-praised asparagus

Stop and smell the garlic! That’s all you have to do.

– William Shatner

welcome, garlic scapes!

In season and delicious, these little wispies are swellegant.

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The scape is the stalk, the thin green curlicue, produced by hard-neck garlic. It’s just the sweetest breath of yumness ~ not garlicky, but merely a subtle hint of what’s to come, a super-fresh cross between bulb garlic and scallions.

So, now what? Here are a few ideas~

Oil the whole scapes lightly, then cook them quickly on the grill or roast them at 350 degrees on a cookie sheet with olive oil and salt until crispy.

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I learned that garlic scapes make great pickles, too.  Who knew?

Or just cut the scapes into inch-long pieces, steam or saute in olive oil, then toss with pasta, veggies, or rice.  Add some grated cheese or, if you like it pyrotechnically spiced, a dash of red-pepper flakes.

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I love to make pesto, and scapes are a swashbuckling addition to the usual basil, parsley, and herb pesto crew. Stir into hummus or butter and spread on your favorite veggies or sandwich.

So hit the farmer’s market or stop by my garden.  And put scapes on your menu with help from those Fabulous Beekman Boys.

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Well we bought our farm in 2007. And we call ourselves accidental farmers because we were Manhattanites, obnoxious Manhattanites, who would drive up to upstate New York and bother all the locals and buy their apples on the weekends. And we found this farm and we fell in love with it and purchased it thinking it would be a nice weekend place. And then we got a letter in our mailbox from a man named Farmer John who was losing his farm and he said, “I’ve got 80 goats and can I come put them on your farm?” And we thought, still obnoxious Manhattanites at that time, we thought “Oh great! We’ve got a petting zoo.” So he came in with his goats. So that was 2007. In 2008 us obnoxious Manhattanites lost our fancy-pants Manhattan jobs; both within 30 days of each other. And when life hands you lemons you make lemonade. Life gives you goats you make goat milk soap, goat milk cheese and goat milk whatever you can make. That’s how we became accidental farmers”

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Shrimp and garlic Scapes Scampi

Adapted from The Beekman 1802 Heirloom Vegetable Cookbook

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Serves 4
1 Tablespoon plus 1 teaspoon olive oil
5 garlic scapes, thinly sliced (½ cup)
1 pound large shrimp, peeled and deveined
½ pound sugar snap peas, strings removed
½ teaspoon coarse (kosher) salt
1 teaspoon grated lemon zest
3 Tablespoons fresh lemon juice
2 Tablespoons chopped fresh flat-leaf parsley
2 Tablespoons cold unsalted butter, cut up

..
In a large skillet, heat the oil over medium-low heat. Add the garlic scapes and cook for 5 minutes, stirring occasionally, until tender.
Add the shrimp, sugar snaps, salt, and lemon zest and cook for 5 minutes, stirring occasionally, until the shrimp are just cooked through. Stir in the lemon juice and parsley, remove the pan from the heat, and swirl in the butter until creamy.

 

Got a summer bucket list? Pencil in a trip to the Beekman 1802 Mercantile store in upstate NY.

1811a878520fe48e09c38d65ebd3c7f7The Immutable law of gardeners 🙂

Are you drowning in lolla rossa?  orgies of kale? bushels of beans?

Are you a gardener too? do share.

 

Toni 6/28/15

 

4 thoughts on “OFF THE STALK, INTO THE KITCHEN

  1. Oh, the yumminess of this post! It made me want to run outside and try to plant vegggies in the concrete of my garden. I reread the piece until the urge passed!! Thiis was pure delight for all the senses. I almost wish I still liked to cook, but we all kknow that talent has fallen into disrepair. I love vicarious thrills, and this was pure heaven. M.

    Liked by 1 person

  2. Love your Manhattanite story. Wish I could meet that pair of farmers who just fell into farming! It reminds me of the memoir “Hit by a Farm” by Catherine Friend that was popular years back. (Two city girls move out west and start a pig farm. Very funny, poignant and inspiring. Loved it.)

    Liked by 1 person

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