Produce of the Week; Garlic Scapes
Garlic scapes are a fan favourite around our household. This beautiful long green, silky smooth stem is followed by the flower or bud on the end. The whole thing is edible but I like to remove the bud in many recipes. Garlic scapes are similar to asparagus in their very short season, only expect to see them for around for a few weeks!
The flavour profile is a milder garlic with grassy and peppery notes. Use it both in raw or cooked applications. Use in replacement of regular garlic, shallots or chives. If you plan on keeping it raw, try them in compound butters, pestos, tzatziki, Chimichurri sauce, salsas or hummus. Add into your homemade dressings, marinades or slice thin and toss into salads, slaws or garnish on any dish. Once cooked their flavour will mellow out and turn into subtle sweetness. Try them battered up and then fried, grilled or roasted. Fold them into any savoury batters, biscuits, muffins, scones or egg dishes. They are a wonderful storage vegetable in the fact that they are great pickled or frozen for later use. They will keep best in a paper bag or sealed container in the refrigerator for weeks - months.
Pair with;
Vegetables & Fruit; artichokes, leafy greens, asparagus, spinach, celery, spring peas, fava beans, morel mushrooms, early summer squash, new potatoes, radishes, lemon juice, arugula, and citrus.
Dairy and Meat; robust cheeses, duck fat, bacon, garlic,
Others; eggs, olive oil, pine nuts, white beans, almonds, chickpeas, sunflower seeds, walnuts, hummus, peanuts, pasta, rice sea salt, basil, oregano, and parsley.
Recipes;
Sausage And Garlic Scape Risotto