Thursday, June 21, 2012

garlic scapes & artichoke pesto

We also received garlic scapes this week. A garlic scape is the long, curly, whimsical looking seed-head and stalk that grow from garlic bulbs. If you've ever left garlic around your kitchen for too long, you've seen it emerge. In the spring, farmers usually cut the scapes off in order to redirect the energy and growth back into the bulb, making it plump. Sometimes farmers allow the scapes to grow out and form garlic bulbils, which can ultimately be planted to create new bulbs, but this process takes two to three years years.

The scapes are most tender just as they begin to curl and should be harvested at this time. If the shoots are straight, they will be tough. Scapes can be cooked and eaten just as garlic can. They have a milder taste than their bulbous relatives that's reminiscent of chive. When cooked, their texture is similar to that of young asparagus.
I decided to make an artichoke pesto using our scapes (and a single garlic clove for good measure). The result was incredibly tasty, and the green shoots added a little color and textural variation to the pesto that was delightful!

Saturday, June 16, 2012

wasabi soba salad

Mirabella's Pantry is back! I finally joined a CSA here in NYC and just received our first delivery from Stoneledge Farm. I've decided to spend the summer finding and creating recipes that showcase each week's ingredients.

This week we received mizuna, a peppery spring green with a mild mustard flavor that's high in folic acid, iron, calcium, vitamins A and C, and antioxidants. The Japanese traditionally serve it pickled (which I've never tried), but it also tastes terrific raw or stir-fried.