Part of the joy of belonging to a CSA (at least for me) is taking home produce that you've never used before. The first pickup introduced me to Garlic Scapes. According to Just Food, garlic scapes are the seed pods that the garlic plant sends up when its leaves are 2-3 feet tall. Considered a delicacy in many countries, including China and Korea, they have a mild garlic flavor and can be used in any dish that calls for garlic.
Aya, 2008 KWT CSA core member, forwarded the following recipe from the June 18th edition of the New York Times.
White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Have recipes to share? Send suggestions and photos to kwtcsa (at) gmail (dot) com for inclusion on the blog.
Photograph from Andrew Scrivani for The New York Times