Archive for Seasonal

5 Ways with Garlic Scapes

This time of the year makes me so happy.

It’s like Christmas, but in the middle of the summer, so it’s warm. There is a very small window, every year, usually in June, where garlic scapes are in season. It’s a short window–usually only a few weeks, so I go mad buying and making stuff out of these delicious green curly delights.

5 ways with garlic scapes

If you’ve never heard of them before, garlic scapes are the green tops of garlic which sprout in the spring. They are milder in taste than the actual cloves, and thicker and more fibrous than say, chives or a scallion.

But holy smokes, are they tasty! You can do so very many things with them, and I thought I’d share some of my favorite ways to use them with you.

  1. Stir-frys. We eat a lot of stir-frys at our house. They are easy and healthy. I throw some rice in the rice cooker, or if we are really running late, I just make some noodles. Then I sautee up some diced tofu that I’ve tossed in cornstarch and set it aside. Finally, I quickly fry up whatever fresh veggies we have on hand–Michael likes broccoli and cauliflower, I usually have carrots and zucchini and onions, too. Dice up your garlic scapes and add them to this mix. Finish with a little sauce (we like hoisin) and voila! Dinner!

    Pickled Garlic Scapes by Chef Heidi Fink.

  2. Garlic Scape Pesto. This is the one I’ve been making for years. I make a huge batch and freeze it in ice cube trays, and it lasts me all year long.
  3. Pickled scapes: These make an amazing garnish for that most Canadian of all cocktails: The Caesar. This recipe from the lovely Chef Heidi Fink.
  4. Garlic Scape Jam: I made this for the first time last year, and it took me quite a few fails to get it right. I love this on a cracker with a slice of brie.

    Image by Well Fed Flat Broke

  5. Garlic Scape Cheese Bread: This recipe is from Well Fed, Flat Broke, and the first time I made it, Michael’s eyes literally rolled back in his head. Yeah. It’s really good.

What’s your favorite way of enjoying scapes? Let me know in the comments below, quick! Before the season is over!

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Strawberry Rhubarb Chia Jam

Okay, so… I get it. You’re maybe not Mr or Ms Suzy Homemaker. Maybe the best you can do is to make things out of packages. That’s cool.

But let’s say you really want to impress someone. Maybe you’re going to a friend’s house and you want to bring a hostess gift, or maybe you’ve got people coming over for brunch.

Strawberry Rhubarb Chia Jam

What you need is the world’s easiest, laziest, most klutz-proof strawberry rhubarb jam recipe.

Jam is a tricky business. There is fruit, sure. But there’s also this magical substance called pectin (what even is that, right?), sugar, and often lemon juice, which are all cooked down together in a giant, simmering vat. And that’s just the cooking part. Then you have to put it into jars and preserve it, and if you don’t do that right, will you kill everyone who eats it?

Yeah, jam can be complicated. But this one is not.

It’s not, thanks to the miracle of the chia seed.

Chia has been quite the thing for the last few years. And yes, in case you were wondering, they are the same seeds you used to grow on your Chia Pet (“Ch-Ch-Ch-Chia!”). They are beloved by vegetarians and paleos alike because they are gluten-free and high in protein. You’ll often find them in smoothies and puddings, which can be eaten either at breakfast or for dessert.

Because of their magical properties to suck up immense amounts of moisture and turn it into a kind of gel, chia is amazing for thickening stuff. Like jam. In this case.

Just 5 ingredients, real simple, very satisfying results.

Simple Jam Recipe

Strawberry Rhubarb Chia Jam

  • 1/2 cup washed and chopped fresh strawberries
  • 1/2 cup washed and chopped fresh rhubarb
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp chia seeds

Method:

Store finished jam in the refrigerator!

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