Any idea what this is?!
It looks a bit similar to the green onion (on the right below)…and smells like an onion…
If it walks like an onion and talks like an onion, it probably is…?
Eric and I are trying to decide what to make for a special ‘CSA’ themed dinner this weekend…any ideas? :biggrin:
Wow! Your CSA bag is so varied! Last week, in mine there were 3 types of lettuce, radish, turnips and rhubarb! I’m excited to go to the farmer’s market tomorrow to see what’ll be in next week’s!
I’m so jealous of your CSA bag. This week I got chard, 3 types of lettuce, radishes, and some bok choy. All amazingly high quality, but still… I want some fruit and garlic scapes!
For dinner, you could make a fantastic pasta dish with roasted asparagus and tomatoes, and you could make a pesto with roasted garlic scapes, and you could probably process some of your leafy greens into the pesto, or you could serve them separately as a salad for the first course. You could make some wonderful apple tarts for dessert. YUM! I don’t know how I’d include the bok choi…I’d probably reserve that for a stir fry later in the week.
Ooh-la-la! Me likey! The possibilities are endless with that much freshness! Yum! Should be tasty whatever you decide to make!
Hi Angela, those are definitely garlic scapes, we used to get them with our veggie co-op. I used to have a recipe for an amazing garlic scape pesto. Unfortunately, I can’t find it now, but if you googled the pesto you’d probably find something. Good luck!
They’re garlic scapes!
I’m about to try this myself, but a fellow DC food blogger recently made pesto from it.. http://mangotomato.blogspot.com/2010/06/galic-scape-parsley-almond-pesto.html
Garlic scapes!! They are delicious! http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
Like all the other comments…definitely scapes! So fun..and sounds like others gave you some great recipes! I
Do you get a CSA bag every month or week? That’d be so cool! I wanted to join in on one but it’s too expensive for my budget. All that stuff looks so fresh, though. Whatever you decide to make, it’s gonna be awesome.
I’m jealous of your CSA box. Maybe next year… I’ll have to just go to the market tomorrow morning to get my fresh veggie fix.
Garlic scapes have such a short season (just a few weeks!). Enjoy them. Check out Closet Cooking’s garlic scape recipes (he has some amazing ones).
http://closetcooking.blogspot.com/search?q=garlic+scapes
I did a CSA for the first time last year and it was unbelievable. Such a good birthday present!!!
I think the CSA is giving you these mystery items so they get on the blog! ;) Free advertising! I’ve never heard of garlic scapes but now I want some.
They are garlic scapes!
Use them with the asparagus and lemon and make a pasta with white beans.. or make a flatbread pizza with homemade flatbread, tomatoes,arugala/lettuceasparagus, white bean garlic scape puree
(uses most of the stuff ;) )
read this link about them: http://www.tastespotting.com/clicks.php?url=http://www.applepiepatispate.com/vegetable/garlic-scapes-12-ways/&disp=16442
enjoy :D
Awesome CSA box! I LOOOOOVE Bok Choy!!!
Yes, those are garlic scapes and I so want to try them, never found those around here. I have read you can treat and eat them like asparagus by sauteing in a little olive oil and season with salt and pepper. I love garlic, lots of it, so I really want to try garlic scapes, it can only be good!
Let us know what you make and how you like them!
Ana
I’m pretty sure those are garlic scapes! No one really grows those down in San Diego that i know of.. Love your baby bok choy! :)
I was just about to answer your question, but I see that others have already beat me to it! I received garlic scrapes in my own CSA, but I haven’t tried them yet. I’m interested to find out how yours turn out!
What a wonderful array of produce! Looking forward to seeing what you create :) Have fun!
I live in China, and we have that vegetable all over the place right now. Here it’s called “da suan,” or “big garlic.” And it’s used in stir frys. Delicious!
Hey Ange!
Just wanted to say that your photos are particularly gorgeous today! Love the color of the veggies with the bright & inviting background color. Is that a placemat? Pink cutting board? I am probably totally off, right?! :) Either way, great photos today! Can’t wait to see what meal you two come up with! :)
Thank you! :) It is a neon pink bristol board if you can believe it!
My FAV garlic scape recipe involves a pea spread! Here’s what I do:
I roast a bunch (like you have) or two. Garlic scapes – generally speaking (save a few heirloom varieties that are quite pungent) – are often much more mild than the garlic bulb. (They’re the top part of hardneck varieties that you pick 2 weeks prior to harvest, to send more energy into the bulb.)
From there, I blend the roasted scapes with 2-3 cups of fresh peas that have been blanched for about a minute (or frozen peas that have been thawed). I throw in a small handful of toasted walnuts, a third of a cup of grated parmesan cheese, sea salt and pepper to taste and a small glug (maybe a tablespoon) of fruity olive oil. I’ve made this spread dozens of times and everyone devours it – even the “green-haters” and meat-o-philes! If you’re not into cheese, just leave it out and add a dollop of almond butter. (That sounds weird, but it is just wonderful and the texture is wonderfully creamy!)
I was just watching “Julie and Julia” and saw a scene where Julie Powell is drooling over some basil – which just reminded me! – I always add in about 8-9 basil leaves to the pea spread. And frankly, the more the merrier! :-) Okay, back to the film. (Smile!)