This year we are participating in a local CSA (Community Shared Agriculture). We are discovering new foods and have fallen in love with garlic scapes!
If you don’t participate in a CSA, you should probably still see some at the Farmer’s Markets (depending on your region — in the NE these are out, in warmer climates, it may be past that time). They are a great onion replacement, and taste fabulous on their own roasted (try this lovely recipe from The Elliott Homestead)
Garlic scapes have a middle “nob” that is tough to chew (etc.) that we choose to cut off or not eat. Feel free to give a try for yourself! No harm shall come to you by eating it. :-)
I threw them into an Asian-inspired veggie stir-fry that I adore! I call it cabbage stir-fry, but my disclaimer is that I do not know by true “Asian-food” definitions that this constitutes as a stir-fry.
- 2-4 tablespoons of grass-fed butter (you could also use sesame oil if you wanted a different darker flavor)
- 2 garlic scapes, chopped
- 1/2 red onion, chopped
- 1 carrot, grated/sticks (I usually just use my vegetable peeler to make a bunch of strips)
- 4 cups of coarsely chopped cabbage
- soy sauce
Prepare all your veggies. Truthfully, this is the longest step of the whole process!
While you are cutting them up, turn your stove on and heat the skillet on medium heat for a few minutes (I wouldn’t do it more than 5 minutes before step #3.)
After it’s heated, melt 2 tablespoons of butter on the pan. This process should be relatively quick as the pan is already hot. (If you use sesame oil, you do not have to wait before step #4.)
Add all your veggies, and saute. Stir frequently to prevent uneven cooking/burned parts, and add more butter/sesame oil as needed to prevent sticking.
Your veggies are just about done when the start to become transluscent, or lose their color (most noticeable with the red onions). You can taste a bite of the cabbage, and you don’t want it really crunchy, but you don’t want it soggy, either. It should have just the tiniest bit of crunch left.
At this point, add the soy sauce. I usually just drizzle it around, no measurement. I would suggest drizzling it, then taste it, and if needed, add more. Use the soy sauce to scrape up any brown bits or stuck vegetables (shouldn’t be much!).
Now serve! Very easy … and SO tasty.