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Celery root – or celeriac, if you want to be all proper about it – is no beauty! But at this time of year, it’s a root worth digging deep for – all buttery, earthy taste and satin texture.
I had a rumpus of a time writing this story! – except for one part: standing on the freezing porch trying to take a glamorous photograph of rapidly cooling lentils. Yeah, that part.
Recipes from Gourmet Today and Plenty are featured in this story. You can read more about those books – and over 250+ cookbooks worth giving this holiday! – on my cookbook-rating app, CookShelf. Available for both iPhone/iPad and Android devices and updated regularly.
August means tomato heaven, out there on the farmstands, in the gardens, and at your local farmers’ market. And because it’s finally cooling down, you might not even mind turning on the oven to roast a few. Here’s how–trust me, it’s worth it.
Click here to read Roasted Tomatoes: The Perfect Accessory for Summer Dishes at NPR’s Kitchen Window.
It’s been a very busy few weeks, but I’ll be back with more cookbook reviews, CookShelf app updates, as soon as the kids are back to school (1 down, 1 to go)!
Browse all my Kitchen Window stories for NPR.
My garden’s a mess this year, due to serious slacking during the endless rains of June. But I still kept a watchful eye on the garlic bed, because I had a deadline and the garlic needed to coöperate.
The garlic was perfectly healthy – vigorous, green, and inarguably well-irrigated. But where were the scapes? “C’mon!” I exhorted. “Let’s get a move on! I’ve got a story to write!”
Scapes are funny. As far as I can tell, they’re not there, and then they’re there. I went out one humid afternoon close to deadline and there they were – dozens and dozens, lining up in scapey curlicues. I marched into the cool house and e-mailed my editor. The deadline, I declared, was safe.
Click here to read Scape Velocity: Green Garlic Takes Flight at NPR’s Kitchen Window.
The splendid recipe for Pork and Garlic Scape Stir-Fry comes from Fuchsia Dunlop’s Every Grain of Rice. You can get a full analysis and read a full review of the book – and even click to buy it – on CookShelf, the cookbook-rating app, available for both iPhone/iPad and Android devices.
Who can not love a vegetable garden in June? A hundred shades of living green begging you to touch, pick, taste. Blue and celadon shadows of green under the leaves, lime and chartreuse on the sun-facing fruit.
I was making up my weekly grocery list yesterday when I suddenly realized: it’s the first week this year I don’t have to buy any produce! The garden is its own produce aisle, no refrigeration necessary. After I finish out my formal recipe-testing for the current cookbook, it’s time to ponder the delicious dilemma: what can I make with spinach, peas, scapes, baby fava beans?
I’m not 100% sure yet, but maybe I’ll make some paneer for saag paneer. The scapes will go into scape pesto. The favas will be tenderly turned with mint and maybe some butter. And the peas! Well, the peas will likely never make it to the table. They may not make it past Bed 16. They’re simply too adorable, too perfect, too delectable just as they are.