September 19, 2017

Garlic Scapes

Garlic scapes

Janine Pineo Photo | Garlic scapes

We had steamed garlic scapes sautéed with mushrooms and shrimp and served over a bed of rice for dinner the other night. It was absolutely delicious.

My daughter planted the garlic last fall, carefully bedding down the bulbs under a foot of dry, raked maple leaves. We watched the garlic sprout this spring, weeded the garden as the plants grew and stared in fascination as the serpent-headed scapes were charmed from the earth. Amazing. Nobody plays the pipes like Mother Nature.

It was a delightful process crowned by a marvelous meal.

That’s because growing scapes is only half the fun. I’m sure dozens of recipes are out there but this one, thrown together by Yours Truly, actually worked:

Pick and coarse chop the scapes, setting aside the bulbs for other dishes.

Steam the scapes to taste. They’re certainly edible straight out of the garden but  very hot. Spicy. Who’d have guessed? I use garlic all the time but never expected this.

Next, drain and sauté the scapes lightly in butter. I simply added them to chopped mushrooms already whetting my appetite from atop the stove.

Then stir in cleaned, shelled shrimp and turn up the heat.

Sizzle it all together for a minute, two at the most. Don’t forget to keep stirring.

Serve it over a bed of rice.

It’s quick and easy. (Both essential ingredients, especially if I’m cooking!) It’s  delicious, too.

Try it!

– John Chisholm