Category: Garlic Scapes


 

I owe you a potato salad recipe!  I really meant to get this recipe posted last week, but I didn’t manage to get it written before leaving for a long weekend in Virginia (if you’re ever in Williamsburg, try The Trellis) and then this past week turned out to be unexpectedly busy!  But I haven’t forgotten about the potato salad I promised you on Twitter!

The thought process behind this potato salad: “Oh crap, I still haven’t used those garlic scapes I bought at the farmer’s market last week!  Are they even still good?  Oh and the mushrooms!  And the bag of potatoes!  And the asparagus!  What can I make with mushrooms, garlic scapes, asparagus and potatoes??? …Potato salad!”

As I detest mayonnaise, I decided to make a yogurt-based potato salad.  Plain Greek yogurt provides both a wonderful creamy texture and a nice tang, which I amped up even more by adding some soft goat cheese and a little dijon mustard.  (Emphasis on little.  I’m not a fan of mustard but my husband loves it so we compromise).

Garlic Scapes!

lonely corn

As I was chopping up the potatoes I remembered that I also had a lonely ear of corn in the back of the fridge.  So in that went as well!  All in all it turned out to be quite good, both as an entree and as a side dish.  (And as a way to clean out my fridge!)  So the next time you have some potatoes and other random vegetables hanging around, make yourself some potato salad!

 

On a plate!

Potato Salad with Asparagus

  • 2lbs small red potatoes, diced into bite-sized chunks
  • 1 bunch of asparagus
  • 1-2 ears of sweetcorn
  • 1 bundle of garlic scapes
  • a handful of Italian flat leaf parsley
  • 1c chopped mushrooms (I used shiitake)
  • 1c plain Greek yogurt
  • 2oz soft goat cheese
  • 1/2tsp vinegar
  • 1/4tsp dijon mustard (more if you like it)
  • olive oil
  • salt
  • pepper

Put your potatoes into a large pot of salted water and bring to a boil.  Reduce the heat slightly and let them cook until the potatoes are tender, but not falling apart.  (You don’t want potato mush in your potato salad!)  While the potatoes are boiling, drop your shucked ear(s) of corn into the water for about a minute or so.  Pull the corn out with a pair of tongs, run some cold water over it to stop the cooking, and then set it aside to let it cool the rest of the way. When the potatoes are done, drain them, and set them aside to cool.

Meanwhile, get out a medium sized skillet and heat it over medium heat.  Add a splash of olive oil and then toss in your mushrooms and garlic scapes.  Saute for a few minutes until the mushrooms are browned, then remove the skillet from the heat and let the mushrooms and garlic scapes cool as well.

While you’re waiting for everything to cool, in a small bowl, whisk together the Greek yogurt, goat cheese, vinegar, mustard, and pepper.  Taste it as you go, and adjust the ingredients to your preferences.  Set aside.

Get out a large bowl, and stand your ear(s) of corn on end and shave off the kernels into the bowl.  Then chop the asparagus into inch-long segments and add it to the bowl as well.  Add your cooled potatoes as well as your mushrooms and garlic scapes, and then add the yogurt mixture.  With a spatula or wooden spoon, gently fold everything together until all of the components are well-coated with the yogurt mixture.  Season with salt and more pepper to taste and enjoy!

We’ve been going to the farmer’s market the past couple of weeks.  Now that it’s mid-summer, the market is full of all kinds of fresh, local, and often organic produce.  All for way less than you’d spend at the grocery store.  It’s fabulous!  Two weeks ago when we went, as we wandered past the cheese stand, we saw one last stand of vegetables, hiding just off the main drag.  Along with the usual assortment of beets, onions and lettuces that were populating most of the stands, this one had these delightful, curly green things with cone-shaped bulbs near the top.  The Asian man working at that stand told us that they were part of the garlic plant and that many people just used them to decorate their kitchens, but that in his culture people would chop them up and put them in stir fry.  Never ones to pass up new varieties of produce, we bought a bunch.

A little googling told us that these curly green stems were called garlic scapes and that they had a milder garlic flavor than the bulb so I decided that they would go really well in an omelette.  The stems seemed a little tough, so I figured they would need to cook for a little while before I poured the egg in (actually, they could have cooked even more than they did).  I dropped some butter in a skillet (nonstick because I can’t for the life of me make an omelette in stainless steel) on medium heat.  Once it melted, I dropped in the garlic scapes which I had chopped into half inch pieces, some finely chopped green chili pepper, and some onion.  Meanwhile I beat four eggs in a bowl and after a few minutes, added them to the pan.  After giving everything an initial stir, I covered it and let it cook, shaking it every so often to unstick it from the bottom.  When it was almost finished, I added some freshly ground pepper and pieces of fresh mozzarella cheese on half of it.  I folded it in half when dumping it onto the plate.  The cheese was plenty salty, so it didn’t need any additional salt, but if you’re making it without cheese or with a different kind, you might want to add some salt.  The garlic scapes did indeed have a wonderful, aromatic flavor which went really well with the eggs and cheese.  The bulbs were a bit strong, but if you cook the scapes a bit longer than I did, it would probably mellow out.

Sorry I don’t have any pictures, but it was gone before I thought to take any!  It was that good!

 

Garlic Scape Omelette
(serves 2)

  •  one bunch fresh garlic scapes
  • one shallot or small onion
  • one green chili pepper (optional)
  • butter
  • four large eggs
  • fresh mozzarella cheese
  • pepper (and salt)

Put a skillet on medium heat and add about 1.5tbsp of butter.  While it’s melting, chop your garlic scapes into half inch pieces, dice the onion, and finely chop the green chili pepper (if using).  Add all the vegetables to the skillet and cook until garlic scapes start to soften.  Meanwhile, crack four eggs into a bowl and beat them until they’re a uniform color.  Once the vegetables are starting to soften, add the eggs, give everything a good stir to evenly distribute the vegetables and cover.  Check on it periodically, giving it a good shake, and if it seems like the bottom is cooking much faster than the top, you can cut slits in it to let the uncooked egg on top run down to the bottom.  When the omelette is almost set, add the fresh mozzarella over one half, along with some freshly ground pepper.  Cover it again and cook a bit longer, til the cheese starts to go melty.  When transferring your omelette from the skillet to the serving plate, fold it in half so that the half without cheese covers the half with it. If desired, add more pepper over the top.  Enjoy!