They can be spicy, like some radishes. If you can't handle spicy, dress them in a slightly sweet vinaigrette, like this one.
You can also cook them: Glazed Hakurei Turnips
At this point, you can freeze this mixture to use later. Defrost and reheat gently in a saute pan then proceed with the rest of the recipe. You could freeze it after adding the cream but it will take up more room in your freezer and, since cream is available year round, I don't see the point.
Garlic Scapes are the flower stalks of the garlic plant. They're removed from the plant in early summer so the plant will put all its energy into creating the bulbs, rather than creating a flower. Garlic scapes taste like mild garlic and can be used in place of it in most recipes. Store them in the fridge - they last for MONTHS!
The flower bud can be cracked open and the seeds sprinkled on salad.
If you want an even milder flavor you can tame the pungency by immersing them in boiling salted water for 30 seconds and then plunging them into cold water to stop the cooking.
Here are some of my favorite ways to serve them:
Basil and Garlic Scape Mayonnaise
Penne with Swiss Chard and Garlic Scapes in Tarragon Cream with Walnuts
Pasta with Turnip Greens and Garlic Scapes in Lemon Cream Sauce
"Refried" Beans with Garlic Scapes
Beef Chili with Garlic Scapes and Hidden Nutrition
Garlic Scape, Parsley and Yogurt Dressing
|Photo credit:Feasting at Home|