THE GREAT GARLIC SCAPE

  • AUTHOR: // CATEGORY: basket, emily, farmersmarket, garden, organic, recipe

    No Comments

    Well folks, our first market day went off without a hitch. Tons of folks from Lagoon City came out to enjoy the festivities. We had a rockin’ band, bouncy castles, face painters, and lots of great vendors. It was a blast.

    And we actually had vegetables for sale! After our crazy dry spring, I was seriously concerned we’d have a big ol’ table of nothing on the opening day. However, our veggies were finally meeting my expectations, and loveliest of all the garlic scapes were ready! What’s a garlic scape? Apparently, even Microsoft doesn’t know, because it’s giving me the squiggly red underline as I type this.


    Garlic scapes are garlic’s futile attempt to reproduce by seed. Each June, little curly shoots holding all the seeds the garlic plants wish to put forward come sprouting out of the top of our garlic. And what do we award this attempt to further their delicious race? We snap the scapes off, of course, to promote proper bulb development. And then we eat them.

    They are absolutely delicious! I just polished off a plate of fresh pasta with cilantro pesto and sautéed garlic scapes, so I’m an expert on their excellence right about now. They have a texture somewhere between a green bean and an asparagus stalk, with a beautiful mild garlic flavour when cooked.

    The season for garlic scapes is really short, they were ready last week and will be pretty much over by this weekend. If you’re itching to try them, but are not sure how to prepare them, you’re in luck, my friend. I’m including in this post an amazing recipe for garlic scape quiche that I developed last week. MAKE THIS RECIPE! Your mouth will never forgive you if you don’t.
    - Emily


    GARLIC SCAPE QUICHE

    Pie Crust (makes 2, save the other for another use)
    1 cup unbleached flour
    1 cup whole wheat flour
    ½ tsp salt
    1 cup solid fat (butter, coconut oil, shortening, lard)
    1 tsp vinegar
    water

    Filling
    3 eggs
    1 ½ cups grated Jarlsberg (or try gruyere or gouda)
    1 cup heavy cream
    ¾ tsp salt
    8 garlic scapes, cut into 2 cm pieces
    1/3 cup chopped onion
    Dash of cayenne or black pepper
    Butter or olive oil

    To make the pie crust:
    Combine the flours and salt in a medium mixing bowl. Add the solid fat, cutting it in with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle on the vinegar. Sprinkle on 4 tbsp cold water, and gently combine with a fork until the mixture forms a ball. If you need more water, add it 1 tbsp at a time. Do not overwork the dough, the key to a flaky piecrust is touching the dough as little as possible. Let the dough rest for 15 minutes. Cut the dough in half, roll one half out and place in a pie plate, crimping the edges. Prick all over with a fork, place a sheet of foil on top of the crust, and then fill the bottom of the crust with either pie weights or dry beans. Bake for 10 minutes in a 375 degree oven, remove the foil and weights, and then bake for 3 minutes more. Set aside.

    For the filling:
    Sautee the onion and garlic scapes in the oil or butter until tender. In a medium bowl, lightly beat the eggs. Add the cream, salt and pepper, and the sautéed scapes and onions.

    To assemble:
    Place 2/3 of the shredded cheese in the bottom of the pie crust. Pour the egg mixture on top. Sprinkle the remaining cheese on the surface. Bake at 375 degrees for 30 – 40 minutes, or until the filling is firm. Let sit for 10 minutes after removing from the oven. Can be enjoyed either hot or cold.

COMMENTS

0 Responses to the great garlic scape

LEAVE A REPLY

FILL THE FIELDS TO LEAVE A REPLY. Your email address will not be published.