Two Ways To Use Garlic Scapes

Garlic Scapes? What the hell are they? Spell check doesn’t even recognize the word!

Well, I’d like to simplify it, and my farmer friends, please give me a pass on some of the botanical elements. A “scape” is the part of a garlic bulb that pushes through the dirt and then grows a stalk. These stalks will eventually flower so that said underground bulb can produce enough energy for the plant to reproduce via it’s flowers. Sounds lovely, right?

Well unfortunately for us foodies, that’s a load of shite. With garlic, as well as host of other veggies, as soon as the plant starts to “bolt” (the process of flowering above ground), the plant shifts energy from the bulb to the top of the plant in hopes it will sow it’s seeds. That transfer reduces the flavor in the bulb, but, isn’t that the thing we care most about! So in early summer garlic farmers walk down their fields and trim off the scapes, trapping all the plants energy in the bulb. What does that mean? Concentrating “Flavor Country” bitches!

So where does that leave the unwanted bi-product of the growing process? Garlic scapes have a flavor that of course is “garlicky,” albeit in a very toned-down way. Because they see some sun, they can also come across as what a “scallion” is to a whole onion, greener and a little more feisty. Damn you youth! (shaking fist rigorously)  The next time you see these curly, wiggly lookin’ green stalks at your farmer’s market or grocer, buy some. The following awesome recipes are a great way to showcase the flavors that this once cast-off has to offer.

GRILLED GARLIC SCAPE PESTO

3/4# Garlic Scapes, grilled & roughly chopped

3/4 C Walnuts, toasted

1 C Parmasean, grated

1 C Basil

1 C Olive Oil

Juice of small lemon

Salt

DIRECTIONS:

Combine scapes, walnuts & a 1/4 C of the oil in food processor, puree to a paste, scrapping down sides as needed. Add in basil and pulse until roughly chopped. With machine running slowly add in remaining EVOO. Once fully combined add in cheese and pulse to incorporate. Season with lemon juice & salt to taste.

PICKLED GARLIC SCAPES

1/2# Garlic Scapes, cleaned & cut into 2” pieces

7 Dried Thai Chilies (or Dried Chili De Arbol)

4 Bay Leaves

2 t Fennel Seed

1 t Whole Peppercorn

1 t Whole Coriander

1/2 t Whole Mustard Seed

1/2 C Sugar

3 T Salt

2 C Water

2 C Distilled White Wine Vinegar

Combine all ingredients except scapes in a pot and bring to boil, reduce to simmer until sugar & salt is dissolved. Meanwhile portion cut scapes between a quart and a pint jar. While pickling liquid is hot, pour over scapes, taking care to make sure the aromatics are split between both jars. Seal while hot.

Any questions or comments please feel to reach out to me. Unless that includes hate mail, then please contact my wife.

Cheers,

Chef Sean

Vietnamese Sweet Lemon Curry Soba Noodle Tofu Salad

If I’m going to enjoy tofu, it HAS to have been frozen, thawed, and pressed before being seasoned and cooked. Freezing tofu changes the texture into something I almost find enjoyable, so there’s always a block sitting in our freezer. This cold soba noodle salad with tofu, locally grown carrots, peppers, and tomatoes, and fried garlic is well worth repeating.

Here’s how I made it.

First, the thawed tofu needs to be pressed to expel excess liquid. I usually wrap it in a few layers of paper towels and gently squeeze it, being careful not to squeeze too hard and tear the block. Then it’s ready to be cut into bite-sized pieces and marinated. I chose a dry rub since it was going to be fried. Wet marinades make for quite a mess when it hits hot oil. Lesson learned!

The tofu was generously seasoned with Vietnamese Sweet Lemon Curry from Savory Spice Shop and then pan fried in peanut oil until crispy on all sides. The secret to getting a nice crust on each side is having a hot pan, hot oil, and not checking the food to see if it’s cooked, but waiting until it’s fully seared before flipping it. The chef-husband had to lecture me a few times on this before I listened, and what a difference it makes! Gone (hopefully) are the days of tofu sticking to the pan and breaking apart when it’s flipped, leaving smaller pieces to burn and stripping the tofu of it’s coating (read: flavor). After each side gets a crust, just remove them and let them cool.

Next, a chopped carrot and green pepper from the Boulder Farmer’s Market went into the peanut oil pan to heat them ever so slightly. I boiled soba noodles according to the instructions on the package and then rinsed them in cold water to keep them from cooking, fried some garlic until crispy, chopped a jalapeño, and sliced a tomato.

I tossed the cold noodles with sesame seeds and the carrot and pepper pieces, and then drizzled some toasted sesame seed oil, fresh squeezed lemon, soy sauce (I prefer the unpasteurized Nama Shoyu brand), and a little local honey. Finally, I added diced jalapeño and crispy fried garlic for an extra crunch and kick.

Fried Garlic

Do you LOVE garlic? Are you totally fine with garlic breath lingering after a meal? I am. But my garlic “chips” really aren’t too crazy. They won’t end your date night early. They’ll be a star on your table if garlic goes well with your meal.

This is really easy to make, but you must pay attention or else it will burn.

Peel and slice garlic. I sliced 4 cloves 1/16th inch thick. Heat oil in a pan. I heated 3-4 tablespoons of sunflower oil to medium high. When the oil is hot, add the garlic and stir frequently so each piece cooks evenly.

When golden brown, let cool on a paper towel.

Add as a garnish to soups, salads, grind in a mortar and pestle for garlic powder…

Black Garlic Tofu and Bok Choy Sesame Noodles