Archive for May, 2012

Garlic Scape Pesto

Posted on May 31, 2012. Filed under: easy, garden, healthy, recipe, Uncategorized, vegetable | Tags: , , , , , , , |

Garlic scape pesto with garden-fresh snow peas.

One of my favorite things about my gardening hobby is that it has offered me a world of new challenges (and I love a good challenge). It’s not always a joyous introduction, as was the case of my hostile introduction to the spinach leaf miner. They are, ironically, eating my beet greens while the spinach sits, undisturbed, only three feet away. Happily, most of the learning opportunities are positive. Recent example: answering the question, “What Does One Do With Garlic Scapes?”

Last year, I grew garlic for the first time. It was a modestly successful attempt, certainly encouraging enough to try again this year. I planted the bulbs from the largest head last autumn, and (not so) patiently watched as the plants grew up this spring. I’d learned last year that you need to cut off the scape (the immature flower) when it begins to curl, so that the garlic plant could put all its energy into bulb development. I also learned that the scape was edible–it has a mild, chive-garlic flavor. What I didn’t learn last year was what to do with the edible scapes, so I just chopped them and added to whatever I was cooking. They certainly enhanced the flavor of a dish, but I wasn’t highlighting the flavor.

Last week, my friend, writer Sherrie Flick, suggested making a pesto. I’d already made ramp pesto (miss you, dear ramps) this season, and that was a success. So, why not try scape pesto?

Blend:
5 Garlic Scapes
Slightly less than 1/4 Cup Roasted Almonds
(Soak almonds in water for 10 minutes before blending, add 2 Tsp of the water)
1/8 Cup Grapeseed Oil
1/8 Cup Parmesan cheese
Pinch of salt

The pesto is terrifically versatile. I used some on grilled chicken. But the real highlight was tossing the pesto with some garden-picked snow peas and a teaspoon of bacon fat. The dish tasted like springtime bathed in rich butter; yet it was fairly low in calories and cost less than a dollar to make. Win!

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Spring Garden: Spinach, Snow Pea, and Scape Stir Fry

Posted on May 26, 2012. Filed under: easy, garden, healthy, recipe, Uncategorized, vegetable, vegetarian | Tags: , , , , , , , , |

I feel like for the last few months I’ve been beginning nearly every post with an apology for not writing very often: “So busy with school,” “other writing projects,” “traveling,” etc. I probably need to reorganize this space in a better way, too. Point is, so sorry for not writing here for over a month, I’ve been very busy finishing school (I’m a master of studying food now), with writing projects (stories on food & the environment for The Allegheny Front, a weekly column in Pittsburgh City Paper), and traveling (mostly around Pittsburgh; it’s been beautiful here). I’ve also been spending a lot of time in my garden, and now I have some delicious treats to eat.

Ramps might be the first edible sign of spring, but spinach is one of the first garden crops to really pop from the ground. I’ve been eating from my spinach patch for three weeks now, and that’s forced me to be awfully creative; one can only eat so many spinach salads or lightly wilted spinach. Luckily for me, my garlic started to scape (see my post on harvesting garlic for more information on garlic scapes), and the snow pea plants are producing (a bucket-load) of pods. That sounded like a promising start to a new recipe, so I rode my bike down to a wonderful little market called the Lotus Food Company; they sell house-made tofu, and it’s ridiculously inexpensive. I also purchased a bottle of black vinegar enhanced with “fruit and vegetable juice.” That’s about all that was written in English on the label! It’s a wonderfully complex vinegar with apricot and spice flavors. All in all, I had the makings of a terrific stir-fry.

Add 1 Tsp. Vegetable Oil to a medium-hot pan.
Pan fry Half-Pound of Firm Tofu, cut into 2-inch squares until brown.
Set aside.

While the tofu is cooking, mix:
1/4 Cup Chicken or Veggie Stock
1 Chopped Garlic Scape
2 Tsp. Soy Sauce
2 Tsp. Mirin
2 Tsp. Black Vinegar
1 Tsp. Minced Ginger
1 Tsp. Corn Starch
1/2 Tsp. Toasted Sesame Oil
Set aside.

Wash and pat dry:
4 Cups Spinach
(Spinach should be loosely packed. Also, I didn’t measure this precisely.)

Wash, and halve:
Two Cups Snow Peas

Chop:
Two Garlic Scapes

Saute the spinach, snow peas, and scapes for 2-3 minutes over medium-high heat.
Return tofu to pan.
Add sauce mixture.
Cook for 1.5 minutes, remove from heat, and allow dish to rest for 1 minute before serving.
Top with Toasted Sesame Seeds

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