PrintGreen garlic/ garlic scapes
Had another impulse at the market today and bought a bunch of green garlic. I'm surprised that none of my books have much to say about it, not even mentioned in my big veggie book.
It looks like scallions, so I assume I can use it that way, but I wonder if anyone has a particularly favored dish? Also, I noticed that it's already pretty mild raw. Would cooking it diminish the flavor?
Also, does anyone know what is a garlic scape? Is it the same as the green parts of the green garlic?
Thanks.
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6 Comments:
I love to slice them thinly (like you would a scallion) and throw them into a spring salad. They are also delicious in salad dressings, marinades, or other sauces like that.
mmclau28 at 8:59PM on 04/19/08
The scape makes an amazing pesto, just use less cheese when making it for a nice light spread I love on a sliced baguette. Also - chopped scape and eggs is divine!
Green garlic and scape are not the same. Scape is the shoot that grows up through the soil from the garlic bulb. When it is pliable and loops around a couple times, it is pinched off the bulb to send more "energy" to the bulb to make it grow larger.
Green garlic is garlic that is harvested after the "scape" has straightened and looks like your typical scallion.
They both have that mild garlic flavor, but the scape is so much tastier imo.
bodaciousgirl at 12:51PM on 04/20/08
Thanks, bodaciousgirl, that's exactly the clarification I needed. I had read that the scape shoots out of the bulb, and I looked at my garlic and lo and behold there is a shoot, but I suspected there was some distinction.
Nonetheless, I think some softly scrambled eggs and green garlic are exactly what the dr ordered this mor--oops, it's almost 1. And some ibuprofen.
renzata at 1:56PM on 04/20/08
@renzata:
Your welcome - I hope you got the "hangover" cure you needed in those garlicy eggs... ;-)
bodaciousgirl at 11:27AM on 04/22/08
Wolfgang Puck's Cream of Green Garlic Soup
Ingredients
3/4 lb. coarsely chopped green garlic bulb
1 large baking potato, about 3/4 lb., peeled and cut into 1-inch cubes
2 C. chicken or vegetable stock or good-quality canned chicken or vegetable broth
Salt
Freshly ground white pepper
3/4 C. heavy cream
2 thin slices prosciutto, cut into thin strips, optional garnish
3/4 C. small croutons, optional garnish
Extra-virgin olive oil, for garnish
1/4 C. chopped fresh parsley leaves, for garnish
Directions
Put the green garlic, potato and chicken stock in a medium saucepan and season the liquid lightly with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer and cook, uncovered, until the potatoes are tender enough to pierce easily with a fork, about 20 minutes. Stirring continuously, slowly pour the cream into the soup. Raise the heat slightly and continue cooking just until the liquid returns to a boil.
In batches if necessary to avoid overfilling and splattering, ladle the liquid and vegetables into a blender or a food processor fitted with the stainless-steel blade. Leave the lid or feed tube slightly ajar and drape a kitchen towel over it to help guard against splattering as well. Pulse the machine a few times, then process until the vegetables are smoothly pureed. Pour and scrape the contents into a clean saucepan.
Repeat the pureeing process with any remaining batches. Reheat the pureed soup over low heat. Taste the soup and, if necessary, add a little more salt and pepper. To serve the soup, ladle it into heated serving bowls. If you like, scatter strips of prosciutto and croutons on top. Drizzle each serving with a little extra-virgin olive oil and sprinkle with chopped parsley. Serve immediately.
Hillary
Chew on That
Chew on That at 10:53AM on 04/24/08
I make a spring pasta with green garlic, the white and light green parts minced finely and sauteed lightly in butter with some fresh scallions, white and light green parts thinly sliced. To this I add either Aleppo pepper flakes or lots of freshly ground pepper, and a tiny bit of salt.
Then, I saute some morel mushrooms in with them, deglaze the pan with a splash of sherry, then add some fresh baby peas and very thin asparagus. I cook until the peas and asparagus are just approaching done, and add cream, let it reduce while the green vegetables finish cooking and then add bits of fresh chevre. When the chevre is melted, I toss this with penne, throw in the finely sliced tops of the green garlic and scallion, and if the redbud trees are still blooming in my yard, some redbud blossoms, and give it all a final toss. It is the flavor of Appalachia on a plate, made from mostly local, fresh ingredients. It is something worth waiting for every spring, too.
BarbaraFisher at 3:30PM on 04/28/08