” I like a cook who smiles out loud when he tastes his own work”– Robert Farrar Capon
A sauteed garlic scape is easy, really! Once you see garlic scapes at the farmer’s market or at the grocery store, (if you’re lucky because they are hard to find in a generic grocery store) grab them. They are only seasonal from late spring and early summer. But guess what, it’s mid-August but I still find them at the farmers market and sometimes at the grocery store. It is a good idea to stock up. Garlic scapes can be kept in the fridge for two weeks or chop it up and keep in the freezer which will preserve them for much longer.
Farmers’ market is one buffet of ideas. It is beautiful, everything is delicious and “alimonious” – Nourishing, full of goodness. There are baskets full of sweet and fragrant strawberries, apples, plums and peaches. Lettuces and vegetables are so vibrant and alive, different kinds of mushrooms that were just picked yesterday, Pungent and potent garlic on its stem, good-looking potatoes, many happy faces and so much more. These were the reasons I kept going back to the farmers’ market every weekend. It is not a place to meditate but a perfect place for creativity while we learn and talk to the vendors.
What is a garlic scape?
Garlic scapes are the stalks that grow from the bulbs of hard neck garlic bulbs. If left unharvested, the scapes will eventually bloom flowers when the garlic plants fully mature. On the other hand, the scapes are harvested before they flower so that the garlic can channel all the energy into producing the most flavourful bulbs. Garlic bulbs are not the only one who benefits the goodness of the garlic scapes but it also tests the creativity of any chefs and cooks.
Garlic scapes have a unique blend of onion, scallion, garlic and chives but it is more muted compared to its bulbous counterpart. It has a grassy flavor that tastes mild and sweet. Think about in between green onions (scallions) to garlic and garlic to chives.
Garlic scapes can be eaten raw or cooked. Raw garlic scapes have that crunch like green beans or asparagus. Preparing them is so easy, just trim the stringy tip and discard, either use it whole or chop it up to whatever length you would like. But, the easiest way to use it is to think of scallions or garlic, although, there’s no wrong way to enjoy these flavorful tendrils.
Why I like garlic scapes, potatoes and mushrooms together?
- Garlic Scapes are high antioxidant and, could help re-oxygenate blood and protect the liver. The sulphur ingredients within garlic scapes increase glutathione, the body’s most effective anti-oxidant. An excellent source of manganese, A very good source of vitamin B6 and Vitamin C and a good source of selenium.1
- Potatoes Contain a good amount of carbs and fibre as well as vitamin C, Vitamin B6, potassium and manganese. Their nutrient contents can vary on the type of potato and cooking method1.
- Mushrooms such as chanterelles, oyster mushrooms, magic mushrooms, button mushrooms, shiitake mushrooms or any kind of mushrooms has the full potential of delivering the umami flavour, nutrients that our body needs and deliciousness. Mushrooms contains proteins, vitamins and minerals.2
It is a very basic, quick and easy technique with tender produce to create speedy meals; that you usually use often by heating a skillet over medium-high heat – add a very little amount of oil, add in your food and stir or toss often. It is generally low fat method since you only need enough oil or butter to lightly coat the surface to prevent sticking. Oil might not even be necessary particularly if you’re using a non-stick pan. But for added flavor, let’s begin with a little oil and butter.
To sum it up:
This sauteed garlic scapes recipe treats garlic scapes like asparagus or green beans with a mild garlicky flavor. You will be surprised that once cooked, the texture is dense and meaty. It provides a nice flavor to the soft-creamy potatoes and the intensely flavourful and earthy caramelized mixed mushrooms. This is more than enough to serve on its own or as a side dish for Grilled half rosemary chicken, beef or this Miso and honey-ginger glazed salmon.
How to make a sauteed healthy garlic scape?
- Knife and chopping board, Large sautee pan
- 500 grams Baby potatoes (red, white or purple)
- 450 grams Mixed mushrooms (button mushroom, shitake, chanterelles, oyster mushroom or magic mushroom)
- 300 grams Garlic scapes
- 3 cloves Young garlic or 1 large regular garlic clove, thinly slice
- 1 tablespoon Fresh thyme leaves or 1 1/2 teaspoon dried thyme
- 2 tablespoon Unsalted butter
- 2 tablespoon Vegetable oil
- 1 teaspoon Sea salt
- ½ teaspoon Ground pepper
Prepare the vegetables:
- Wash and slice potatoes into 1/8-inch in thickness.
- clean the garlic scapes, trim the dried pointy part and discard. cut in 2-inch long.
- Clean the mushrooms, either wipe the cups with wet paper, use a pastry brush to gently clean the inside or wash if necessary.
- Add 1/4 cup water, 1/4 teaspoon salt, and sliced potatoes in a large saute pan and cook over high heat until potatoes are slightly softened and the water evaporates, turning once about 5 minutes. Add 2 tablespoons of vegetable oil and continues cooking for another 5 minutes turning once or until cooked through and the sides got some colour but still hold themselves. Transfer cooked potatoes to a plate.
- heat a table of vegetable oil using the same pan over medium-high heat. Add garlic scapes and saute until the color changes to bright green about 4 to 5 minutes. It should be tender but still retains the crunch when you bite. Transfer into the bowl with the potatoes.
- Melt butter on medium heat. Add the mushrooms, sprinkle 1/4 teaspoon salt to help the mushrooms quickly release their juices. Cook undisturbed for 3 minutes. Toss and continue cooking until the mushrooms were caramelized. Add garlic and thyme, stir to incorporate and continue cooking for a minute. Bring back the potatoes and garlic scapes with the mushrooms, the remaining 1/2 teaspoon salt and pepper and toss to combine until heated through. Adjust seasoning if necessary.
- Serve on its own or as a side dish.