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The farmers instructed to use the stalks as a direct substitute for garlic. Bloggers chronicled how they grilled them and served, just like asparagus. I turned mine into the most prevalent method: garlic scape pesto.
I chopped the stalks into smaller pieces (they were surprisingly tough!) and dropped them in the food processor, along with olive oil, pecorino and pine nuts and pureed until smooth-chunky. A quick spoonful showed me that garlic scapes are intense -- this was no mild chive flavor, but total garlic. I backed off my original plans and spread some on a crusty piece of bread and froze the rest. Later, I went back and used some of my saved pesto on stuffed pasta and thinned it out with a little pasta water -- that was much better; less intense and more subtle.
Will they still be in favor come next spring, or will they be replaced by a new "gotta try it" item? Time will tell!
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