Fresh Tomato Salsa

• 4 Med Large diced tomatoes (strain 1/2 liquid and reserve) 
• 1/2 chopped red pepper, 1/2 chopped green pepper 
• hot peppers (1 jalapeno or more and different varieties for hotter salsa) 
• 1 diced green onion 
• 1-2 Garlic scapes or 1/2 diced green garlic 
• 1/4 tsp chili powder
• 1/2 tsp onion powder 
• 1/2 tsp garlic salt
• 1 tsp black pepper 
• 1 diced jalapeno (more for hot salsa) 
• 1/4 cup chopped fresh cilantro 
• Franks Hot Sauce : 1 tsp for mild, 2 tsp for med, or 3 tsp for hot

Reserve tomato liquid. Stir all chopped vegetables together. Mix all herbs and seasonings in separate bowl. Add seasonings to veggies. Lastly stir in Frank's Hot sauce to taste. Add back desired amount of tomato liquid. Serve with slightly warmed organic corn chips.

Roasted Red Potatoes with Garlic Scapes

Scrub up red potatoes lightly with hands not brush as new potatoes lose their skins too easily. (you can skip the boiling step and roast in the oven for longer) Bring to a boil and cook for 5 minutes, drain. Add diced garlic scapes, drizzle 1/4 cup of olive oil, toss until all are covered lightly. Spread onto an edged cookie sheet or roasting pan, cook for 20 minutes at 350° or until fork tender sprinkle with Dill, salt and pepper. Serve hot.

About Garlic Scapes

We wait every year for this delicacy. Each bulb of garlic makes only one garlic scape. When we remove the scape it encourages the bulb of the garlic to grow more. It also tastes great. Scapes can get woody bottoms similar to asparagus as they age and mature nearer to the bulb. Do not eat the woody part just discard. The tops will eventually blossom. I do not eat the blossoms but many people do. I just do not like the texture of the blossom.

Then take the scape and remove the bottoms, which can be done by just snapping it off. It usually always snaps at the correct spot leaving the woody side to be removed. Because of their mildness scapes can be cut the size of a green bean or smaller when used as a garlic chive. 

Rumor has it that pregnant women who can NOT eat garlic during pregnancy can eat garlic scapes without any problems.

Anne Tisbert

Strawberry BBQ Sauce

Kenna Jo Lamberteen, Epicurious, May 2010

Ingredients:

• 2 cups strawberries, chopped
• 1/4 cup chili sauce
• 2 tablespoons apple cider vinegar
• 3 garlic scapes, minced

Preparation:

In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic. Bring the mixture to a boil and simmer for 20 minutes to thicken. Add the remaining strawberries and cook just until heated through.

Garlic Scapes

Each bulb of garlic produces a single stem for a blossom. These stems are a delicacy and can be eaten raw or cooked. They have the flavor of mild garlic and have been eaten by some pregnant women who could not eat the garlic bulb. The blossom at the tip can also be eaten, but it has a different texture not acceptable to all palates.

Garlic scapes can be used like scallions in recipes. In my family, Jay likes them sautéed in his eggs at breakfast, Jon likes them chopped into his mashed potatoes, Becky likes hers sautéed with peppers, and I like them cut the size of chopped green beans then grilled in foil with a little olive oil and rosemary. Any way you like them, they are delicious but only here for a few weeks, so enjoy them now.

Anne

Broccoli Raab, Bok Choy, Scapes, Zukes, and Pasta

from Farmer Annie

I was trying to empty the fridge, so I made this on the weekend and it was so good. I think you could add tomatoes and they would be nice in there too! It reheats well. Healthy Eating!

Ingredients:

• 1 pound pasta (cooked according to package directions)
• 1/4 cup olive oil
• 1 bunch Broccoli Raab, chopped into 1' pieces
• 1 bunch Bok-Choy, chopped into 1" pieces
• 1 handful of pea pods (pull strings and break in half)
• 1 red pepper, chopped into 1" pieces
• 5 garlic scapes, chop into 1" pieces
• 2 zucchini, chop into 1" pieces
• grated Parmesan cheese, to taste

Directions:

1. Pre-chop all veggies into 1" pieces.
2. In largest skillet, add oil and all the veggies (omit pasta until later). Simmer over medium-low heat until everything looks wilted and the zucchini softens to your liking (approx. 10-15 minutes). Remove from heat.
3. In a large serving dish, combine pasta with the veggie mix. Toss well. Top with grated cheese.
4. Serve while hot. Enjoy!

Spinach and Garlic Scape Frittata

(adapted from dakotagarlic.com)

3 TB Olive Oil
10 Eggs
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 TB chopped parsley or basil
1/2 cup finely chopped garlic scapes
Salt and Pepper to taste

Pre -heat oven to 350 degrees F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch oven proof skillet on the3 stove. Add the scapes and saute until tender on medium heat for about five minutes. Pout egg mixture in skillet with scapes and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!!

Fried Garlic Scapes

(from Dakotagarlic.com)

Garlic Scapes
Olive Oil
Balsamic Vinegar
Salt and Pepper

Cut desired amount of scapes to 1 inch size (think green bean) and saute in butter or olive oil for 6 to 8 minutes. During the last minute of cooking add about 1 TSP of balsamic vinegar. Salt and pepper to taste.

Very Delicious!

Garlic Scape Pesto

(recipe adapted from Simply MJ)

1 cup grated Parmesan Cheese
2 TB fresh lime or lemon juice
1/4 pound garlic scapes
1/2 cup olive oil (add a little at a time to desired consistency)
Salt to taste

Puree scapes and olive oil in a food processor or blender until smooth. Stir in Parmesan and lime or lemon juice.

Delicious served over pasta or spread on crusty bread and crackers.