Living and Promoting a Sustainable Life
Today you will hear what is coming fresh from the garden both for our kitchen and the 18th Street Farmer’s Market.
If you want to read more about garlic scapes that we discussed, go here.
And congratulations to Alyssa for naming one of our beehives “Cats Eye”. Cowbell for you!
Until next time….
Did you know garlic plants provide much more than just the part that is commonly available in grocery stores? It’s true. There is more to this fragrant plant than what comes in the papery bulb.
What Are Garlic Scapes?
Garlic scapes are the tender end of the shoot in hard neck garlic varieties. As the plant grows in springtime, it sends up a shoot that is tender at first and later turns into a flower with bulbils. Those tiny bits of the flower are also edible, but the scape is the newly forming flower with it’s white end and the first 5-6 inches of tender shoot.
When To Harvest.
When the shoot has a whitish end that looks like a bloom is starting to form, the scape is ready. The green part may be curled back on itself forming a curly que at the very top of the garlic plant. Snap off the shoot approximately 4-6 inches below the tip just as you would asparagus. The plant will snap off at it’s tender point.
How To Use.
Now that you have these spring delicacies, it’s time to use them in the kitchen. Scapes taste like garlic. The flavor is lighter than garlic cloves but still clearly garlic. One option is to dice and stir into any dish where you would normally use garlic. Scapes may be sautéed as is and eaten as a vegetable. You can chop it for a garnish on lettuce salad, use to flavor pasta salad, fry with potatoes or use in any dish where garlic will add a complementary flavor.
As an added bonus, snapping off the scapes will divert the plant’s energy into bulb development. So not only does the gardener get a fresh taste of garlic in the spring, the fall harvest will be improved.
If you grow your own garlic, give scapes a try. If you don’t and are in the Charleston area, stop by the 18th Street Farmer’s Market this Saturday and pick up some from us.
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Asparagus is a tender, delicious vegetable and its spring appearance after the long winter makes it a special treat.
One of my favorites ways to use asparagus is in a quiche. The name sounds fancy but it is easy to make. There is no limit to the combinations of vegetables, meats or cheeses that can be used, but this version highlights fresh garden asparagus and chives.
As a bonus it reheats well, so provides lunch for a couple of days.
1 pie crust
5 large eggs
1-1/2 cups half and half or milk
1 cup of asparagus, cut into thin rounds
1 cup shredded swiss cheese
1/4 cup minced fresh chives, plus 3 long pieces for garnish
Salt and pepper to taste
Pie crust is quickly made by mixing 1 cup flour and 1/2 tsp salt. Cut in 1/3 cup shortening. Stir in water one tablespoon at a time until the dough comes together into a ball, cleaning the sides of the bowl. Handle as little as possible, kneading only 2 or 3 times to make a smooth ball. Roll into a circle larger than the pie pan and transfer the crust into the pan. Prick the crust or use pie weights to keep the crust from puffing and pre-bake for 10 minutes in 375º oven. (You can use a pre-made crust, if desired.)
Evenly distribute asparagus, cheese and minced chives over bottom of crust. Mix eggs, half and half, salt and pepper. Pour over the filling being careful not to overflow the crust. Add long pieces of chives in a decorative pattern on top.
Bake at 375º for 30 to 40 minutes until the eggs are set and the top lightly browned. Let cool slightly and cut into wedges for serving.
Pair with a crisp green salad fresh from the garden and a glass of chardonnay.
If this recipe intrigues you, check out my book Simply Delicious. Part memoir and part cooking instruction, this is how I cook.
We are ready and excited to be part of the 18th Street Farmer’s Market again this year. The gardens are producing early crops like lettuce blend, radishes, rhubarb, and spinach. Tomatoes are being planted this week along with the peppers.
As always we will have our jams nearly world famous scones.
Come out and see us beginning May 18, 2019 every Saturday morning from 8:00AM until noon or we are sold out, whichever comes first.
Until next time…