The newest member of the Barista team, accomplished cook Cat Morris, has volunteered to check out the Montclair Farmer’s Market each week, find something interesting, and send in a recipe.
This week it was scapes.
Scapes?
The folks at Starbrite Organic Farms in Blairstown, NJ were more then happy to give Cat a quick course in Scapes 101.
Apparently the scape is the stalk of the garlic plant, the part between the bulb, which we’re all familiar with, and the flower. They’re a beautiful bright green; sort of like scallions in color. They have a mellower garlic flavor than the bulb itself, with a nice little spicy bite. They’re fantastic in just about anything but I tossed them with spaghetti and sun dried tomatoes, lemon and roasted corn and WOW a great garlic flavor without garlic breathe!
Here's her recipe:
Lemon Scented Pasta with Garlic Scapes and Veggies
(Serves 2 as a main course or four as a side dish)
1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
¾ cup fresh corn
½ cup flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup chicken stock
Cook the spaghetti till al dente and set aside.
Sautee’ scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.
Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.
Serve garnished with additional parsley.
Yum... this sounds/looks great!