Greetings from Cincinnati which is not quite a farm town, but we do have some wonderful local farmer's markets. My current obsession is garlic scapes - long, green, tubular stalks with a curly end that have a very fresh, mildly garlicky taste. My favorite preparation is to cut them into pieces about 1/4 inch long and sautee them in olive oil. They are delicious by themselves, but I have been adding to the sautee a serrano pepper, fresh corn off the cob, red pepper and fresh peas. A colorful and sensational vegetable dish!
While at the Hyde Park Farmer's Market today, I ran into one of Jill's old high school friends whose family of foodies started a catering business and then opened up a food-to-go shop called A Forkable Feast. They were at the farmer's market sampling their homemade pesto, which got me thinking that using garlic scapes to make pesto would be spectacular.
By the way, the season for this young garlic is very short, so I bought all they had. I cut up half and froze it. The rest of the stalks I cut up and put in jars of olive oil. I'll be sure to whip it out when Jill comes home to visit.
No comments:
Post a Comment