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Farmers' Markets 2021—


FauxPas
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Preliminary report on my garlic scapes. For better or worse, I blanched (about half) or steamed (the other half) what I still had because they really are potent. I used some of the blanched scapes for this dressing. It's delightful! I'll be posting photos with it drizzled over things, I'm sure.

 

On 7/14/2022 at 4:06 PM, FauxPas said:

I posted this recipe in the Dinner thread for a salad dressing using green garlic a while back, but I'm sure you could use garlic scapes as well. 

 

Green Garlic Salad Dressing 

3 stalks green garlic (white and green parts) chopped

1/2 cup olive oil

2 tablespoons apple cider vinegar 

1 teaspoon mustard (I use The Mustard Lady’s honey garlic mustard)

2 tablespoons honey

1 tablespoon lemon juice 

Salt and pepper to taste

 

*Blend until dressing is smooth and emulsified (like a smoothy). Refrigerate. 

Drizzle green garlic dressing on anything to add a sweet, intense garlic flavor. From salads to pasta, to bruschetta and roasted vegetables.

 

Then there's this suggestion...

On 7/14/2022 at 4:19 PM, chromedome said:

I've just harvested mine, as well, and have lots to work with for the next couple of days.

I generally make pesto with about half of my batch. I like them steamed (which mellows them) as a side vegetable, or in stir fries as well. Whatever I have left over after the first few days I'll usually puree with a bit of oil (just enough to make them come together as a paste) and then pack it into Ziploc bags and freeze it flat. When I want to use some in a sauce, scrambled eggs or whatever, I just pull out the bag, break off a piece and drop it in the pan.

I haven't tried pickling them yet, but it's on my "to do" list. Probably won't happen this year, unfortunately, because we're moving and I just don't have the time.

 

I'll be interested to see what folks say about pickling. I still have some pickled ramps from last year and am hesitant to add to the jars of pickled substances in our cupboards. However, I can see that I have a LOT of garlic scape paste! I'm not sure I did it any favors with the steaming. I just realized that I have neither walnuts nor pine nuts, and I'm not crazy about it with pecans or almonds. (Yes, I've tried it.) So it'll have to go into the freezer for now. If I don't like the way my pesto comes out (once I've found walnuts) I can always make more of that dressing!

 

4 hours ago, TicTac said:

@Kim ShookThose blackberries are amazing.

 

Re: Scapes - I would suggest grilling them and then use a mortar and pestle to turn into a paste (forget the food processor, diff end result), often with other options (varying between parm, chili, citrus, roasted veg, etc) and olive oil.

 

I'll try that, thanks - except the food processor or immersion blender will have to be my option. There's no mortar and pestle in this household big enough for them. I understand that the end result is different, but it's what my time and equipment will allow. I like the assorted flavors you suggest.

 

So far, clockwise from upper left, I have: scapes, cut and steamed for a few minutes, then shocked with cold water; @FauxPas's dressing, made from blanched (and shocked) scapes; steamed scapes spun up with olive oil, a touch of salt and a touch of lemon; the remaining blanched-and-shocked scapes. Some of those will be in tonight's dinner.

 

20220720_153605.jpg

 

While steaming and blanching both tenderized them slightly and brightened their colors, I think the quick blanch and shock produced a slightly better flavor. Whew, it's still pungent though!

 

 

 

 

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Nancy Smith, aka "Smithy"
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3 minutes ago, Smithy said:

I'll be interested to see what folks say about pickling.

 

We tried the pickled scapes today at lunch, alongside a ham and cheese sandwich. We both agreed they were good, but pretty intense garlic flavour.

 

I am making a potato salad today and thinking about dicing some of the pickle scapes and adding them to the salad. 

 

One or two might be a nice accompaniment to a cocktail such as a Caesar or Bloody Mary. 

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I used the rest of the blanched scapes this evening. If anyone wants more discussion they can read it in the Dinner topic. The scapes worked well. I have a lot to get through, but this pasta dish is a great use for them!

 

20220720_221435.jpg

 

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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@Smithy - My pleasure.  Lots of interesting options you can do with grilled scapes.  The grilling tones down the raw garlic flavour (as with any cooking of the scapes) and brings out a natural sweetness which is really nice.

 

I have used this paste as a pizza base, a pasta sauce, a sandwich spread, dressings, etc etc.

 

I find with the mortar you get a creamier end result than with the blender - also given the crushing vs. slicing motion, the cells are treated different and turn into a totally unique beast.  You may even want to try a small amount in your mortar to see the difference.  It is significant. 

 

Lastly, re: pickles - if you do them from a raw state they will retain a lot of the raw sharp garlic notes - if you blanch or treat them first, they will not only absorb the flavours better but also not be as harsh.

 

 

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  • 2 weeks later...

Hit up my favorite honour stand today, as I do weekly. This was my 21.00 haul. Gerbera bunches (7 to a bunch) and lillies (4 stems) were 6.00 each and the little hand tied posie was 5.00. Those posies are my go to hostess gifts. Your host doesn't need to find a vase and arrange them - just stick them in a highball glass orflowers.thumb.jpg.83cd8e90426dad299cf12ba0c7720805.jpg a coffee mug.

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1 hour ago, MaryIsobel said:

Hit up my favorite honour stand today, as I do weekly. This was my 21.00 haul. Gerbera bunches (7 to a bunch) and lillies (4 stems) were 6.00 each and the little hand tied posie was 5.00. Those posies are my go to hostess gifts. Your host doesn't need to find a vase and arrange them - just stick them in a highball glass orflowers.thumb.jpg.83cd8e90426dad299cf12ba0c7720805.jpg a coffee mug.

I ADORE fresh flowers.  I never buy them for myself.  And no one really sends them to me lol...need to buy them for myself :) 

 

Those posies are precious. 

 

Reminds me of May Day which no one seems to celebrate any more.

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22 minutes ago, Shelby said:

I ADORE fresh flowers.  I never buy them for myself.  And no one really sends them to me lol...need to buy them for myself :) 

 

Those posies are precious. 

 

Reminds me of May Day which no one seems to celebrate any more.

Do buy flowers for yourself Shelby. I figure with what my husband spends on fishing tackle and truck stuff, I am fully justified. 

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26 minutes ago, MaryIsobel said:

Do buy flowers for yourself Shelby. I figure with what my husband spends on fishing tackle and truck stuff, I am fully justified. 

Goooood point.  I don't buy clothes..I live in VERY old t-shirts and leggings.  Haven't gotten my hair done in 3 years....

 

Back on topic I'm jealous that you can go to a market like that.  I need to google and see if there is anything like that close to me..... you never know...

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  • 2 weeks later...

Stopped in at two of my favourite "honour box" farm stands." 829g (almost 2 lbs) of peppers for 2.00. They are so dense and juicy, I can barely stand to buy peppers at the grocery store as they pale in comparison. I have to make do from October to March when the farm stand is closed. 1336g (almost 3 lbs) of tomatoes for 4.00. My car smelled wonderfully of tomatoes all the way home. As soon as I got home with the tomatoes, my husband took off for the local butcher where we get fabulous bacon, so guess what's on the menu tonight. Will be our first BLT's this year as our tomatoes are a long way off.

IMG_7599 (1).jpeg

Edited by MaryIsobel (log)
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@Kim Shook Your colorful cherry tomatoes reminded me of one of my favorite FM vendors. They had the various colors separated and always peak ripeness. I asked how they managed the picking without damaging. It is a family affair and they travel to So Cal from Fresno. The one daughter replied that her mother is the only one allowed to pick them as the kids are in too much of a hurry and not careful enough. That is why we pay sometimes (and happily) more at FM.

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