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Scapes are the flower-stalks found on all members of the Allium family (onions, leeks, chives, and garlic). Compare them to scallions if you will, but they are crisper, sweeter and more intense than any onion, with a sensual garlicky quality. In garlic, the scapes curl as they grow (like a pig's tail), and ultimately straighten, and then grow little seed-like bulbils. Garlic producers remove the scapes to enhance bulb development. When the scapes are newly budded and while they are still in full curl, they are tender and provide a delightfully subtle garlic flavor. After the scapes have straightened and the flower-top is maturing, they are tough and unappetizing. However, when the scapes are coiled –usually mid- to late June in this area–they are delicious and ready for harvest. They add a tender crunchiness if added to salads and soups, or cook well in stir-fries. These young curling flower stalks are tender and sweet with a subtle garlic flavor, but without the garlic "bite." They provide a subtle garlic flavor and crunchiness if added to salads and soups, they cook well in stir fries, and they can be processed in vinegars, as pickles, or into a green "pesto" sauce. Details of these delicious ideas are listed on the scape recipe page. Scapes are a perishable product that must be picked within two weeks of budding. Garlic scapes are a delicacy in some Asian cuisines and are available occasionally at gourmet restaurants, as well as local Farmer's Markets, where smart growers sell garlic scapes. Keep scapes in a brown paper bag in the refrigerator and they will last for weeks. They can also be chopped and then frozen as described on the recipe page. Remove the
entire stalk tip above the pod [umbel] before cooking. Here are general cooking tips: Don’t overcook, as they tend to get tough. Try starting simple, to learn how much cooking is enough and how much is too much, by sautéing the scapes in a little olive oil at medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and delightfully tasty. Garlic spears can almost be used like asparagus. We also enjoy wrapping scape stalks with butter in a double layer of tin foil on the BBQ and then adding to the top of hamburgers, hot dogs or steaks. |
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