The Great 'Scape

It's time for me to accept the fact that asparagus season is over. But I've so enjoyed this veggie fling that I've decided to have a series of vegetable affairs—mini obsessions* focusing on one veggie at a time.  I will share my findings here, tagging the series "veggies".

I'm going to start with a vegetable that's new to me—The garlic scape**. These are similar in appearance to green onions but are actually the shoots of the garlic plant. 

I was brought these by a farmer friend of mine. And I was eager to see what I could make of them.

On Tuesday, I grilled a pizza and used sliced scapes as one of my toppings. It tasted like garlic—but fresher! I can't really explain it, but if you like garlic (and I do) I'd look into it. 

On Wednesday, I made a garlic scape pesto. Which I served over gnocchi and peas; a little tarragon for seasoning and it was quite delicious. I then froze the rest of the pesto in ice cube trays, because it's easy to retrieve a serving at a time that way.

Friday night I made a stir fry. It was a rather unusual combination for me, and it seems that frying the scapes as long as I did, really muted the garlic flavor. I could really smell it while it simmered but it was rather subtle when I ate it. 

Saturday I tried a little experiment—a nice loaf of bread sliced and filled with butter, chives and scapes–then roasted! Yup, I'll be doing that again. 

So results? I like scapes, but I like garlic, so it's that's not a huge shock. But it is a fresh alternative to the traditional clove. I'm thankful for the discovery.



*Obsession is a personality trait- I get equally obsessed television programs, songs, and now and then, an actor or two.
**In Botany . a leafless stalk rising from the ground.

Still Hanging with Asparagus

The discovery of the May 2010 Real Simple revealed an article on 5 ways to prepare Fresh Picked Asparagus, which inspired me to spend another week with the veggie. I'm far from sick of it and as it's still plentiful at the farmer's market, I figured I better take advantage. 

Sunday it was Pasta Salad made from leftover pasta noodles, farmer's market cherry tomatoes and asparagus, and broccoli from my mother's garden. 

Monday I roasted New Potatoes with Asparagus. Seasoned with thyme.

Tuesday I feasted on Tortellini and Asparagus cooked in broth. I added corn, green onions and parmesan because I can.

Wednesday I had a lunch of crisp Asparagus Salad mixed with feta, in olive oil. I added cherry tomatoes because, again, I can. 

Ok, next week I'll stop obsessing over Asparagus. I swear. Just promise me you'll try some!!

A Tale of One Veggie

I'm mid-read of Barbara Kinsolver's Animal, Vegetable, Miracle. Her message isn't just a focus on healthy eating through vegetables, it is a reminder to eat in season.

For example, if you're in Michigan in March, eating a plum, that plum has most likely traveled thousands of miles to reach you, which explains why it resembles a tasteless rock.

So in effort to fill myself with seasonal vegetables, (in the weeks before my garden is fully functional), I've had an asparagus heavy week.

Sunday: Roasted Asparagus
I mastered this recipe last year and it's now my go-to way to prepare asparagus.

Monday: Asparagus Soup from Twisted Rooster— a semi-local chain that features locally grown products that change with the seasons. The food here is quite good, but the atmosphere is very much a chain.

Tuesday: Fresh Chilled Asparagus Salad
SO light and fresh. I replaced the cilantro with [garden-fresh] basil and had a super lo-cal dinner!

Wednesday: Penne with Roasted Asparagus
I was able to use Sunday's leftover roasted asparagus and completely reinvent it. I hated the smell of simmering vinegar but wow did it taste shockingly good!!

I'm out of asparagus now, so it's off to the Farmer's Market Saturday to see what else is in season!