I love barley. In the winter, I’m always making stews that overflow with barley. Until now, however, I haven’t found something to use it in during the summer months. Here, I’ve used it in a salad with some rice and veggies. Cross that one off my list of grains to try saladifying! Continue reading Barley Rice Salad
This is a new monthly challenge that I’m imposing on myself, where I find an ingredient that I have never used before (or even better – have never even HEARD of before) and make something with it.
My first entry is the Garlic Scape. I first heard of this earlier in the year, but had never seen any in the market before. I actually tried to grow my own, but failed miserably.
I finally found some at the market this month.
Garlic scapes, or green garlic, are the stalks of the garlic plant, growing above ground. They’re sort of like scallions, but garlicky tasting and much more dense. To me, they seem like a cross between a garlic and a green bean. Raw, they are pungent and crunchy. When cooked, they are soft and mild.
My first big dish using garlic scapes was a simple pasta tossed with sauteed vegetables, garlic scapes, garlic scape infused yogurt and Parmesan cheese.
There are many recipes for garlic scape pesto, which I plan to try making soon. Sounds right up my alley!
Now that I’ve tried them, I’m a little embarrassed that I hadn’t heard of them before. Anyone that knows me should be ashamed of me!! This was a great find, and a really fun thing to put in summer dishes. I know they won’t be in season for much longer, so I’ll be buying them every chance I get.
Next year, I plan to try growing garlic again. I’m not too sure what went wrong this time around, but I think it’s because bulbs don’t overwinter very well here when in pots. I might try planting them early March with my daffodils.