I bought a handful at the co-op this morning. Now what do I do with
them? Some recipes I've looked at say to blanch them first. Why do you
suppose that is?

I've never used them before. Someone here got some in a CSA box and
didn't know what they were. I can't remember how s/he used them.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> wrote:

>I bought a handful at the co-op this morning. Now what do I do with
>them? Some recipes I've looked at say to blanch them first. Why do you
>suppose that is?
>
>I've never used them before. Someone here got some in a CSA box and
>didn't know what they were. I can't remember how s/he used them.


You will find this hard to believe but I will tell the story anyway.

Less than two hours ago, I was on a long-distance call with a friend
of mine. She also had picked up garlic scapes at a farmer's market.

She had no recipe for them and asked me to look them up. She has no
Internet and I do this for her all the time.

I suggest the Mashed Potatoes and Garlic Scapes recipe that comes up
when you Google GS. Looks good. Saute them for five minutes in
butter and olive oil and add them to the mashed.

Send me a serving.

V

On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> wrote:

>I bought a handful at the co-op this morning. Now what do I do with
>them? Some recipes I've looked at say to blanch them first. Why do you
>suppose that is?
>
>I've never used them before. Someone here got some in a CSA box and
>didn't know what they were. I can't remember how s/he used them.


Oh, I forgot the rest of the story.

I was asking for other discussion groups in rec.music.dylan and
somebody sent me here. This was just today, not four hours ago.

It's almost enough to make me believe in synchronicity.

V

On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> wrote:

>I bought a handful at the co-op this morning. Now what do I do with
>them? Some recipes I've looked at say to blanch them first. Why do you
>suppose that is?
>
>I've never used them before. Someone here got some in a CSA box and
>didn't know what they were. I can't remember how s/he used them.

We had them just last week, from the garlic we are growing in the
garden. We stir fry them in some oil and add soy sauce and rice wine
vinegar.

Boron

On Sat, 27 Jun 2009 22:16:01 -0400, Boron Elgar
> wrote:

>On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> wrote:
>
>>I bought a handful at the co-op this morning. Now what do I do with
>>them? Some recipes I've looked at say to blanch them first. Why do you
>>suppose that is?
>>
>>I've never used them before. Someone here got some in a CSA box and
>>didn't know what they were. I can't remember how s/he used them.
>
>We had them just last week, from the garlic we are growing in the
>garden. We stir fry them in some oil and add soy sauce and rice wine
>vinegar.
>
>Boron


Thanks. I will pass it on.

V

In article >,
Boron Elgar > wrote:

> On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> > wrote:
>
> >I bought a handful at the co-op this morning. Now what do I do with
> >them?
(snip)
> We had them just last week, from the garlic we are growing in the
> garden. We stir fry them in some oil and add soy sauce and rice wine
> vinegar.
>
> Boron


Sounds like my speed. Thanks. Do they have a strong flavor?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sat, 27 Jun 2009 22:03:02 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
>> > wrote:
>>
>> >I bought a handful at the co-op this morning. Now what do I do with
>> >them?
>(snip)
>> We had them just last week, from the garlic we are growing in the
>> garden. We stir fry them in some oil and add soy sauce and rice wine
>> vinegar.
>>
>> Boron
>
>
>Sounds like my speed. Thanks. Do they have a strong flavor?

There is no question they come from garlic, but there is nothing
overpowering about the taste. It is mellow.

Boron

On Jun 27, 11:03*pm, Melba's Jammin' >
wrote:
> In article >,
> *Boron Elgar > wrote:
>
>
>
> > On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
> > > wrote:
>
> > >I bought a handful at the co-op this morning. *Now what do I do with
> > >them? *
> (snip)
> > We had them just last week, from the garlic we are growing in the
> > garden. We stir fry them in some oil and add *soy sauce and rice wine
> > vinegar.
>
Somewhat milder than regular garlic cloves. My friends who grow their
own also cut them into chunks (about an inch or less) and freeze them
for use in the winter.

I got some last week in my CSA share and got many of these same
suggestions.

The part above the "flower" bud is coarser than the parts below.
Might be better to use that in something that is long-cooked to
soften.

maxine in ri
> > Boron
>
> Sounds like my speed. *Thanks. * Do they have a strong flavor?

On 28 Jun 2009 02:23:47 GMT, "Michael \"Dog3\""
> wrote:

>Boron Elgar >
: in rec.food.cooking
>
>> On Sat, 27 Jun 2009 18:07:05 -0500, Melba's Jammin'
>> > wrote:
>>
>>>I bought a handful at the co-op this morning. Now what do I do with
>>>them? Some recipes I've looked at say to blanch them first. Why do
>>>you suppose that is?
>>>
>>>I've never used them before. Someone here got some in a CSA box and
>>>didn't know what they were. I can't remember how s/he used them.
>>
>> We had them just last week, from the garlic we are growing in the
>> garden. We stir fry them in some oil and add soy sauce and rice wine
>> vinegar.
>
>Yummm! I use them in pesto also. What you don't use in the pesto is
>always good the next morning in scrambled eggs
>
>Michael

Now I'll have to wait a year before I can try them in pesto.

Dang.

Boron

In article >,
Melba's Jammin' > wrote:

> I bought a handful at the co-op this morning. Now what do I do with
> them? Some recipes I've looked at say to blanch them first. Why do you
> suppose that is?
>
> I've never used them before. Someone here got some in a CSA box and
> didn't know what they were. I can't remember how s/he used them.

We've roasted them, similar to the way we roast asparagus. Put them in
a rimmed baking dish, drizzle with olive oil, sprinkle with salt and
pepper, and roast at around 425 for 20 minutes. Mighty fine...

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Melba's Jammin'" > wrote in message
...
>I bought a handful at the co-op this morning. Now what do I do with
> them? Some recipes I've looked at say to blanch them first. Why do you
> suppose that is?
>
> I've never used them before. Someone here got some in a CSA box and
> didn't know what they were. I can't remember how s/he used them.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

Depending on how long it's been since picked, they can be rather tough. I
usually blanch them for 3 minutes or so and use them when stir-frying.
Usually (at least on the East coast) they are long gone by now. But with all
the rain in June 24 or 28 days so far, all veggies are VERY late.
Best bet (if possbile) is to buy the whole garlic plant with the scape still
on it.
Keep in mind though, it is NOT garlic flavor you are used to. It is very
mild.

In article >,
"Kswck" > wrote:

> Keep in mind though, it is NOT garlic flavor you are used to. It is very
> mild.

Good! I'm not a garlic freak as some seem to be. Mild is fine.
Thanks, Keith.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
Boron Elgar > wrote:

> On Sat, 27 Jun 2009 22:03:02 -0500, Melba's Jammin'
> > wrote:
> >Sounds like my speed. Thanks. Do they have a strong flavor?
>
> There is no question they come from garlic, but there is nothing
> overpowering about the taste. It is mellow.
>
> Boron

Good news for me. Thank you.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
Melba's Jammin' > wrote:

> I bought a handful at the co-op this morning. Now what do I do with
> them? Some recipes I've looked at say to blanch them first. Why do you
> suppose that is?
>
> I've never used them before. Someone here got some in a CSA box and
> didn't know what they were. I can't remember how s/he used them.

OK, now I understand the parboil/blanch instructions sometimes seen. I
had no idea that they were solid; I'd assumed a hollow tube like an
onion "leaf". Yolk's on me.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sun, 28 Jun 2009 17:43:30 -0500, Melba's Jammin'
> wrote:

>In article >,
> Melba's Jammin' > wrote:
>
>> I bought a handful at the co-op this morning. Now what do I do with
>> them? Some recipes I've looked at say to blanch them first. Why do you
>> suppose that is?
>>
>> I've never used them before. Someone here got some in a CSA box and
>> didn't know what they were. I can't remember how s/he used them.
>
>OK, now I understand the parboil/blanch instructions sometimes seen. I
>had no idea that they were solid; I'd assumed a hollow tube like an
>onion "leaf". Yolk's on me.

I must say it looks becoming on you.

V

In article >,
Melba's Jammin' > wrote:

> I bought a handful at the co-op this morning. Now what do I do with
> them? Some recipes I've looked at say to blanch them first. Why do you
> suppose that is?
>
> I've never used them before. Someone here got some in a CSA box and
> didn't know what they were. I can't remember how s/he used them.

Dinner was good ‹ stir fried thinly sliced strip steak, yellow, red, and
green peppers; sugar snap peas, onions, garlic scapes atop pan-fried
skinnyminny egg noodles. I've eaten worse but I can't say the garlic
scapes were especially impressive. Maybe I didn't have enough of them
(I bought a handful). Curly suckers.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jun 28, 6:43*pm, Melba's Jammin' >
wrote:
> In article >,
> *Melba's Jammin' > wrote:
>
> > I bought a handful at the co-op this morning. *Now what do I do with
> > them? *Some recipes I've looked at say to blanch them first. *Why do you
> > suppose that is?
>
> > I've never used them before. *Someone here got some in a CSA box and
> > didn't know what they were. *I can't remember how s/he used them.
>
> OK, now I understand the parboil/blanch instructions sometimes seen. *I
> had no idea that they were solid; I'd assumed a hollow tube like an
> onion "leaf". * Yolk's on me.

I just steamed mine for a few minutes, sliced them into 1" pieces and
stuck 'em in the freezer. They weren't bad steamed.

Also steamed the fava beans at the same time. Compost pile is happy,
but I ended up with maybe a half cup or less from a pound of pods.
They're ok, but not something I'll be adding to my diet any time soon.

maxine in ri

"Melba's Jammin'" > wrote in message
...
>I bought a handful at the co-op this morning. Now what do I do with
> them? Some recipes I've looked at say to blanch them first. Why do you
> suppose that is?
>
> I've never used them before. Someone here got some in a CSA box and
> didn't know what they were. I can't remember how s/he used them.
> --
> -Barb, Mother Superior, HOSSSPoJ

You're in luck, Barb. Just a short while ago the NYT had an article on
them, including at least one recipe.

http://www.nytimes.com/2008/06/18/di...0scapes&st=cse

Good luck. You can never have too much garlic.

Boli

On Sun, 28 Jun 2009 20:58:48 -0500, Melba's Jammin'
> wrote:

>In article >,
> Melba's Jammin' > wrote:
>
>> I bought a handful at the co-op this morning. Now what do I do with
>> them? Some recipes I've looked at say to blanch them first. Why do you
>> suppose that is?
>>
>> I've never used them before. Someone here got some in a CSA box and
>> didn't know what they were. I can't remember how s/he used them.
>
>Dinner was good ‹ stir fried thinly sliced strip steak, yellow, red, and
>green peppers; sugar snap peas, onions, garlic scapes atop pan-fried
>skinnyminny egg noodles. I've eaten worse but I can't say the garlic
>scapes were especially impressive. Maybe I didn't have enough of them
>(I bought a handful). Curly suckers.

Barb,

IMO, you probably had more than enough! But, if you figure you didn't
and you were closer I'd give you a bushel of 'em.
We used to plant over 200 feet of various types of hardneck garlic
every year but we've cut back to about 100 feet now.
Over the years we've tried pickling scapes, blanching and stir-frying,
made into a sort of pesto and we've come to the conclusion that the
best use for garlic scapes is compost ;-).

Ross.

On Mon, 29 Jun 2009 12:47:25 -0400, wrote:

>Over the years we've tried pickling scapes, blanching and stir-frying,
>made into a sort of pesto and we've come to the conclusion that the
>best use for garlic scapes is compost ;-).

I hadn't heard about garlic scapes until this year in another forum.

I see you can make pesto or frittata with them - have you tried that?
http://moscowfood.coop/archive/scape.html Maybe they'd be good in
aioli too.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
wrote:

> On Sun, 28 Jun 2009 20:58:48 -0500, Melba's Jammin'
> > wrote:
(snip)
> >Dinner was good ‹ stir fried thinly sliced strip steak, yellow, red, and
> >green peppers; sugar snap peas, onions, garlic scapes atop pan-fried
> >skinnyminny egg noodles. I've eaten worse but I can't say the garlic
> >scapes were especially impressive. Maybe I didn't have enough of them
> >(I bought a handful). Curly suckers.
>
> Barb,
>
> IMO, you probably had more than enough! But, if you figure you didn't
> and you were closer I'd give you a bushel of 'em.
> We used to plant over 200 feet of various types of hardneck garlic
> every year but we've cut back to about 100 feet now.
> Over the years we've tried pickling scapes, blanching and stir-frying,
> made into a sort of pesto and we've come to the conclusion that the
> best use for garlic scapes is compost ;-).
>
> Ross.

LOL! Thanks for the validation, Ross.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Mon, 29 Jun 2009 12:47:25 -0400, wrote:

>On Sun, 28 Jun 2009 20:58:48 -0500, Melba's Jammin'
> wrote:
>
>>In article >,
>> Melba's Jammin' > wrote:
>>
>>> I bought a handful at the co-op this morning. Now what do I do with
>>> them? Some recipes I've looked at say to blanch them first. Why do you
>>> suppose that is?
>>>
>>> I've never used them before. Someone here got some in a CSA box and
>>> didn't know what they were. I can't remember how s/he used them.
>>
>>Dinner was good ‹ stir fried thinly sliced strip steak, yellow, red, and
>>green peppers; sugar snap peas, onions, garlic scapes atop pan-fried
>>skinnyminny egg noodles. I've eaten worse but I can't say the garlic
>>scapes were especially impressive. Maybe I didn't have enough of them
>>(I bought a handful). Curly suckers.
>
>Barb,
>
>IMO, you probably had more than enough! But, if you figure you didn't
>and you were closer I'd give you a bushel of 'em.
>We used to plant over 200 feet of various types of hardneck garlic
>every year but we've cut back to about 100 feet now.
>Over the years we've tried pickling scapes, blanching and stir-frying,
>made into a sort of pesto and we've come to the conclusion that the
>best use for garlic scapes is compost ;-).
>
>Ross.

I said that way back in June but, it's now September and today, Gerry
and I attended the Stratford Garlic Festival in Stratford, Ontario.
Beautiful weather today, probably one of the finest days this season.
For anyone in that area interested in garlic, it certainly is a
worthwhile festival. http://stratfordgarlicfestival.com/
Like I mentioned back in June, we tried using the scapes many ways
with very disappointing results and figured we must be doing something
wrong. But, we learned something today, after sampling several
different scape products at the festival, we realized we weren't doing
anything wrong 'cause the stuff we'd made ourselves had been every bit
as good as today's samples.
Therefore, my previous conclusion stands, the best use for garlic
scapes is compost.
We did manage to pick up a few garlic related products plus, we got
what we primarily went for, at least half a dozen new varieties of
hardneck garlic that'll be going in the ground in a month or so.

Ross.

On Sep 12, 6:11Â*pm, wrote:
> On Mon, 29 Jun 2009 12:47:25 -0400, wrote:
> >On Sun, 28 Jun 2009 20:58:48 -0500, Melba's Jammin'
> > wrote:
>
> >>In article >,
> >> Melba's Jammin' > wrote:
>
> >>> I bought a handful at the co-op this morning. Â*Now what do I do with
> >>> them? Â*Some recipes I've looked at say to blanch them first. Â*Why do you
> >>> suppose that is?
>
> >>> I've never used them before. Â*Someone here got some in a CSA box and
> >>> didn't know what they were. Â*I can't remember how s/he used them..
>
> >>Dinner was good €¹ stir fried thinly sliced strip steak, yellow, red, and
> >>green peppers; sugar snap peas, onions, garlic scapes atop pan-fried
> >>skinnyminny egg noodles. Â* I've eaten worse but I can't say the garlic
> >>scapes were especially impressive. Â*Maybe I didn't have enough of them
> >>(I bought a handful). Â*Curly suckers.
>
> >Barb,
>
> >IMO, you probably had more than enough! But, if you figure you didn't
> >and you were closer I'd give you a bushel of 'em.
> >We used to plant over 200 feet of various types of hardneck garlic
> >every year but we've cut back to about 100 feet now.
> >Over the years we've tried pickling scapes, blanching and stir-frying,
> >made into a sort of pesto and we've come to the conclusion that the
> >best use for garlic scapes is compost ;-).
>
> >Ross.
>
> I said that way back in June but, it's now September and today, Gerry
> and I attended the Stratford Garlic Festival in Stratford, Ontario.
> Beautiful weather today, probably one of the finest days this season.
> For anyone in that area interested in garlic, it certainly is a
> worthwhile festival.http://stratfordgarlicfestival.com/
> Like I mentioned back in June, we tried using the scapes many ways
> with very disappointing results and figured we must be doing something
> wrong. But, we learned something today, after sampling several
> different scape products at the festival, we realized we weren't doing
> anything wrong 'cause the stuff we'd made ourselves had been every bit
> as good as today's samples.
> Therefore, my previous conclusion stands, the best use for garlic
> scapes is compost.
> We did manage to pick up a few garlic related products plus, we got
> what we primarily went for, at least half a dozen new varieties of
> hardneck garlic that'll be going in the ground in a month or so.
>
> Ross.

They'll probably be fine in soup, since I have a packet in the freezer
I didn't get around to using when we got them.

maxine in ri

In article
>,
maxine > wrote:

> They'll probably be fine in soup, since I have a packet in the freezer
> I didn't get around to using when we got them.
>
> maxine in ri

I'm betting that, like onion ends and celery bases, they'd be a good
ingredient for stock... Same same for hard asparagus bases if I don't
feel like peeling those.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 12 Sep 2009 21:24:24 -0700 (PDT), maxine >
wrote:

>On Sep 12, 6:11*pm, wrote:

>> Therefore, my previous conclusion stands, the best use for garlic
>> scapes is compost.
>> We did manage to pick up a few garlic related products plus, we got
>> what we primarily went for, at least half a dozen new varieties of
>> hardneck garlic that'll be going in the ground in a month or so.
>>
>> Ross.
>
>They'll probably be fine in soup, since I have a packet in the freezer
>I didn't get around to using when we got them.
>
>maxine in ri

Scapes must be picked when they first emerge, so they are tender, cook
up quickly, and are pleasant to chew.

I think if they have been picked too late, they are woody and
unsuitable for stir fry or saute, but would be fine in any sort of
soup or braised dish.

Boron