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.
garlic scapes, spring onions, snow peas, bok choy, broccoli
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
arrowroot slurry
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.
I'm not much of an experimenter when it comes to food I like what's familiar but I'm branching out, I'll let you know what I find. I like the idea of being adventurous but being big on texture I can never follow through until someone has discribed the texture for me. Here you go BOYS! 🙂 Haha! Good thing I have 4 guinea pigs!
Jessie
Jessie- It must be fun having a house full of guinea pigs. My husband is the only person that will try anything. Other than that I’m on my own. Garlic scapes have the texture of a green onion top. I cook with the red quinoa because we like the texture and taste better. More like rice and less gooey. Can’t wait to see what you pass off to those cute guinea pigs next.
I’m not much of an experimenter when it comes to food I like what’s familiar but I’m branching out, I’ll let you know what I find. I like the idea of being adventurous but being big on texture I can never follow through until someone has discribed the texture for me. Here you go BOYS! 🙂 Haha! Good thing I have 4 guinea pigs!
Jessie
Jessie- It must be fun having a house full of guinea pigs. My husband is the only person that will try anything. Other than that I'm on my own. Garlic scapes have the texture of a green onion top. I cook with the red quinoa because we like the texture and taste better. More like rice and less gooey. Can't wait to see what you pass off to those cute guinea pigs next.
Last week I saw some pak choy which I had never hear of. I didn't get any since I was going out of town. I found a new farmers market from your search tool. Now I can go to one on Wednesday or another on Thursday depending on what fits my schedule best.
Linda- Let us know about the pak choy. I'm guessing it's related to bok choy. Glad the search tool for finding farmers markets worked so well. Have fun!
Last week I saw some pak choy which I had never hear of. I didn’t get any since I was going out of town. I found a new farmers market from your search tool. Now I can go to one on Wednesday or another on Thursday depending on what fits my schedule best.
Linda- Let us know about the pak choy. I’m guessing it’s related to bok choy. Glad the search tool for finding farmers markets worked so well. Have fun!
New veggies are always a thrill! I am glad that you shared about garlic scapes – I'm always up for learning something new. Saturday morning includes a trip to the Farmer's Market so I will keep my eyes open for something I've not yet tried.
Amy- I never use to try new vegetables. Actually I didn't even eat very many. Now I'm open to try foods that are safe for me to eat just for variety. Love going to farmers markets. Can't wait to see what you find. Please share.
New veggies are always a thrill! I am glad that you shared about garlic scapes – I’m always up for learning something new. Saturday morning includes a trip to the Farmer’s Market so I will keep my eyes open for something I’ve not yet tried.
Amy- I never use to try new vegetables. Actually I didn’t even eat very many. Now I’m open to try foods that are safe for me to eat just for variety. Love going to farmers markets. Can’t wait to see what you find. Please share.
That is such a fantastic looking meal. I only learned about garlic scapes recently (and I think it was here!). I know I'd like them if they are similar to green onions. There are still tons of foods I need to try so finding some won't be hard. 😉
Shirley
Shirley- Trying new foods can be tricky. Never know about the texture until you work with it or eat it. I'm still working on learning to like winter squash. I've conquered summer squash and zucchini. All we can do is keep trying and find good recipes for them so they taste good out of the gate. Good luck!
That is such a fantastic looking meal. I only learned about garlic scapes recently (and I think it was here!). I know I’d like them if they are similar to green onions. There are still tons of foods I need to try so finding some won’t be hard. 😉
Shirley
Shirley- Trying new foods can be tricky. Never know about the texture until you work with it or eat it. I’m still working on learning to like winter squash. I’ve conquered summer squash and zucchini. All we can do is keep trying and find good recipes for them so they taste good out of the gate. Good luck!
This is my kind of meal Diane! I love salmon, quinoa, and veggies – I make this combo often. I just use whatever veggies are in season. Garlic scapes are so good aren't they?! Love all of the photos!
-Ali 🙂
Ali- I'm a huge fan of wild salmon. And I really like the red quinoa best for dinners. It was fun to try the garlic scapes. I'm guessing you know a lot about a lot of veggies. I'm going to try and eat more of the leafy greens you're always talking about. I had rainbow chard and that was good. Glad you liked the photos.
This is my kind of meal Diane! I love salmon, quinoa, and veggies – I make this combo often. I just use whatever veggies are in season. Garlic scapes are so good aren’t they?! Love all of the photos!
-Ali 🙂
Ali- I’m a huge fan of wild salmon. And I really like the red quinoa best for dinners. It was fun to try the garlic scapes. I’m guessing you know a lot about a lot of veggies. I’m going to try and eat more of the leafy greens you’re always talking about. I had rainbow chard and that was good. Glad you liked the photos.
Diane,
Fiddlehead ferns are my most recent farmer's market vegetable find. I've never tried garlic scapes – I'll have to see if I can find some this weekend!
Gina- I've seen the fiddlehead ferns but I've never tried them. What do they taste like and what is the texture like? What types of recipes do you use them in? They look so cool!
Diane,
Fiddlehead ferns are my most recent farmer’s market vegetable find. I’ve never tried garlic scapes – I’ll have to see if I can find some this weekend!
Gina- I’ve seen the fiddlehead ferns but I’ve never tried them. What do they taste like and what is the texture like? What types of recipes do you use them in? They look so cool!
Diane — I was introduced to garlic scapes through my CSA some time ago and I love them. I should be getting them in my delivery soon and will probably post about them as well. They're so unique and I love the way they look, all curly and delicate. Love the idea of fixing this over quinoa. Nice change as I always seem to choose brown rice for stir fry. We get in our habits! It's nice to have fellow bloggers jolt you out of the rut. Thanks!
🙂
Melissa
Melissa- This is my first year with a CSA and I can't wait for it to start. How do you like yours? Do you keep up with eating everything each week? On the quinoa , I really like the red quinoa for meals. I had to come up with a good replacement when I found out I can't eat rice. Can't wait to see how you use your garlic scapes!
Diane — I was introduced to garlic scapes through my CSA some time ago and I love them. I should be getting them in my delivery soon and will probably post about them as well. They’re so unique and I love the way they look, all curly and delicate. Love the idea of fixing this over quinoa. Nice change as I always seem to choose brown rice for stir fry. We get in our habits! It’s nice to have fellow bloggers jolt you out of the rut. Thanks!
🙂
Melissa
Melissa- This is my first year with a CSA and I can’t wait for it to start. How do you like yours? Do you keep up with eating everything each week? On the quinoa , I really like the red quinoa for meals. I had to come up with a good replacement when I found out I can’t eat rice. Can’t wait to see how you use your garlic scapes!
Sounds yummy, Diane! I'll have to try your recipe. Here is a garlic scape pesto recipe from my CSA and it was delicious! I put it over fish, but it can be used as a salad dressing or topping on quinoa, anything really!
~ Garlic Scape ‘Pesto’~
scapes, some kind of nuts (I used pinenuts), olive oil, and sea salt. The measurements are not precise. If you use a food processor, just put in your ‘dry ingredients’ then turn on the motor and pour in enough olive oil to make the mixture really mix together (it often needs more olive oil than you think). Then add the sea salt to taste.
Kirsten- Thank you for sharing your recipe. It sounds really good. I have some garlic scapes left so I'll give this a try. I love the ideas you have for using it too. Thanks!
Sounds yummy, Diane! I’ll have to try your recipe. Here is a garlic scape pesto recipe from my CSA and it was delicious! I put it over fish, but it can be used as a salad dressing or topping on quinoa, anything really!
~ Garlic Scape ‘Pesto’~
scapes, some kind of nuts (I used pinenuts), olive oil, and sea salt. The measurements are not precise. If you use a food processor, just put in your ‘dry ingredients’ then turn on the motor and pour in enough olive oil to make the mixture really mix together (it often needs more olive oil than you think). Then add the sea salt to taste.
Kirsten- Thank you for sharing your recipe. It sounds really good. I have some garlic scapes left so I’ll give this a try. I love the ideas you have for using it too. Thanks!
Hey Diane – we were at the Farmer's Market today and I couldn't help thinking of your garlic scapes. The only new veggie I came across was an 8 Ball Squash…a round little squash that is in the zucchini family. We didn't get any only because the fridge is already packed with veggies that need to be cooked. We will be back soon enough. I was thrilled to see that they had free classes introducing people to local produce and showing them how to prepare different dishes. A good change is taking place in the way we think about food and I'm so grateful.
Amy- Cool, an 8 ball squash is something I've not seen or heard of. I hope you get a chance to give it a try. I'd love to hear about it. Love the free classes idea. Wish we had that too.
Hey Diane – we were at the Farmer’s Market today and I couldn’t help thinking of your garlic scapes. The only new veggie I came across was an 8 Ball Squash…a round little squash that is in the zucchini family. We didn’t get any only because the fridge is already packed with veggies that need to be cooked. We will be back soon enough. I was thrilled to see that they had free classes introducing people to local produce and showing them how to prepare different dishes. A good change is taking place in the way we think about food and I’m so grateful.
Amy- Cool, an 8 ball squash is something I’ve not seen or heard of. I hope you get a chance to give it a try. I’d love to hear about it. Love the free classes idea. Wish we had that too.