The Dreamboat and I have been excitedly going through our Community Sustained Agriculture (CSA) box each week to see what’s inside. For the most part it is laden with tasty veggies that I already know the name of, but sometimes there is a new surprise in the mix.
One of these surprises was a large handful of garlic scapes in our first two boxes.
I had never heard of the scapes, but it is simply the top part of the garlic plant. It looks like a closed flower waiting to bloom, but apparently if you leave it to do so it will sprout small garlic bulbs that you can then plant into the garden.
If you do this, though, the plant will have to divide nutrients between the stalk and the bulbs, so farmers and gardeners tend to cut the scapes off.
So what did we do with the garlic scapes?
We chopped them up and added them to my famous (slash taken from my best friend’s recipe box) Goat’s Cheese Brushetta. Generally the recipe calls for a chopped up clove of garlic, but I substituted a handful of chopped garlic scapes in its place.
If you have garlic scapes on hand from your CSA or gardening adventures, then try this recipe. It is so delicious.
Goat’s Cheese Brushetta
- Handful garlic scapes (or one large garlic clove), chopped
- 1 small onion (red or white), chopped
- 1 tbsp butter
- 1/4 cup fresh basil, chopped
- 4 cups tomato, chopped
- 1 cup goat’s cheese
- ciabatta or french bread
- 1/4 cup olive oil
- salt and pepper to taste
- Add butter to non-stick pan. Melt on medium-low heat.
- When the butter has small bubbles forming, add onion and garlic scapes. If you are using garlic cloves, wait until the onion is almost done before adding the garlic (garlic burns easily and will taste bitter). Cook until onion is translucent and garlic scapes are tender. Set aside.
- Cut bread into sections and brush with olive oil. Spread a thin layer of goat’s cheese onto bread. Line bread on an oven tray.
- Mix chopped tomatoes and basil with the onion and garlic scapes mixture. Add a dash of olive oil and salt and pepper to taste.
- Spread tomato mixture onto pieces of bread. Place in oven and broil on high until cheese looks soft and the bread is toasted (watch them carefully so that they do not burn). Remove from oven and set aside to cool slightly.
- Eat. Enjoy!
That’s it. The prep work is the most time consuming part of the recipe, but it is so worth it in the end. The garlic scapes were the perfect addition to a classic recipe. The Dreamboat and I both likes it more that our usual garlic cloves, because the taste is softer.
Not too bad for an ingredient we knew nothing about before the CSA season began.
What adventurous foods have you discovered in your CSA box?
- Garlic Scape Pesto (sagetribe02.typepad.com)
- Zucchini & Garlic Scape Frittata (andreasgardencooking.com)