Thanks for everyone's rain wishes and dances. It worked! Now lets hope we get rain like that every Sunday.
I'd like to share one of my favorite recipes that i only have the chance to eat once or twice a year - Sauteed Garlic Scapes. I cooked this delicious dish last night and i must say this is one of the tastiest meals i've ever made. Its easy, quick, and a perfect side dish to put those scapes to good use.
- Kristin, Clagett Farm Staff
Sautéed Garlic Scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, (bottom of stems and tips of flower heads trimmed)
1 1/2 c. coarsely chopped tomatoes
3/4 c. dry white wine
1/2 tsp freshly ground pepper or to taste
1 tsp salt or to taste
1 tbsp chopped parsley
1/4 c grilled haloumi cheese cut into very small dice (see note below)
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes, and then add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.
After 3 min, add the chopped tomatoes and wine. Stir the pan, then cover and reduce heat to low; continue cooking 5-6 minutes, or until the scapes are tender but not soft.
Season, then add the parsley and grilled haloumi.
Serve at room temperature.
(serves 6-8 hors d'oeuvres)
NOTE: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the US. It can be sliced and grilled on a skillet, and it doesn't melt. Haloumi's salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.