I love visiting the farmers markets and finding vegetables that are new to me. Garlic Scapes found me last week. Garlic Scapes are the flower stems that the garlic plants produce as they are maturing. Many farmers will cut them off so all of the growing energy and nutrients go to the garlic bulb. They are long, green and curly and of course caught my eye because they just look fun. I’m all about fun.
There are many things you can cook up with scapes. I decided to use mine in a stir fry with the other farmers market purchases, quinoa and the wild salmon that was on sale. This was a fast chop and drop meal with a little soy sauce and wine to top it off. The salmon was sprinkled with a little soy sauce and broiled in the oven. Easy clean up!
What have you found at the farmers markets that was new to you. Or maybe something that you’re not sure what it is and what to do with it. Take a picture and send it in. If I don’t know we’ll ask the community. I might be doing that when my CSA start at the end of the month.
Ingredients for stir fry:
2 handfuls of snow peas
1-2 spring onions sliced
2-3 garlic scapes diced
1 crown of broccoli cut down
2-3 bok choy chopped
handful of shredded carrots
1 tsp fresh ginger minced
2 tsp gluten free soy sauce
1/2 cup white wine
2 tsp organic virgin coconut oil
1/2 tsp sesame seed oil
Prep your vegetables as your wok or pan heats on medium high. Add in the oil and let that come up to temperature which should be fast. Add in the vegetables one at a time and let each one cook up: onions, bok choy, broccoli, garlic scapes, ginger, carrots, snow peas. When these are all cooked up but not soggy, still a little crisp add in the soy sauce and wine. Bring it up to a boil or close to it. Add in your arrowroot slurry and stir. It will thicken fast. Top with the sesame seed oil and combine. Serve over quinoa or rice.
For more dinner ideas check out What’s For Dinner Wednesday.