Sunday, June 03, 2007

Summer Succotash with Garlic Scapes

Add these snaky, slinky garlic scapes to the list of foods I've been introduced to by the LA farmers' markets. Scapes are the flower stalks of any Allium (onion, leeks, chives, garlic) and garlic scapes grow on hardneck garlic--they are tender and tasty while curly, once they straighten they toughen up. They have garlic flavor without the harsh bite; you can use them raw or lightly cooked (too long over the heat and they loose flavor). A perfect replacement for green onions in springy and summery dishes.

My scapes came from Finley Family Farms at the Hollywood Farmers' Market, 25 cents a piece. They joined their fellow market mates--corn, summer squash, tomatos, basil, parsley, chives and fresh garbanzos in a version of Sunday Suppers at Lucques "First of the Season Succotash". I'll give you the basic method, but experiment with the vegetables and flavors that you like best.

Summer Succotash with Garlic Scapes

2 tsp. fresh thyme leaves
2 1/2 cups diced summer squash
1 c. fresh garbanzos (or limas or favas or 1/2 inch green bean pieces)
kernels from 3 ears of corn
4-5 small tomatos, seeded and diced
2-3 scapes, cut into 1/4 inch pieces
handful fresh basil, chopped
handful fresh chives, chopped
small handful fresh parsley, chopped
olive oil

Heat some olive oil in large skillet over medium-high heat. Add thyme and stir for 1-2 minutes. Add squash, season with salt, and saute for 4 minutes, until soft with a bit of color. Spread squash on cookie sheet to cool.

Wipe out skillet, and add some olive oil. Add garbanzos and stir for 1-2 minutes. Add corn kernels, salt, and pepper and stir for another two minutes or so (taste a garbanzo or corn kernel to check as you go). Remove to same cookie sheet as squash to cool.

Once your sauteed veggies have cooled a bit, mix them, the tomatos, and the scapes in a large bowl. At this point, you can refrigerate and complete the salad just before serving.

To serve, gently mix in the fresh herbs and the arugula. Toss with a high quality olive oil, salt and pepper. Add some lemon juice if you'd like a bit of acid.

More scape recipes:

Individual Scape and Chard Pies from Daydream Delicious
Garlic Scape Pesto from Kalyn's Kitchen

Thanks to Alanna from A Veggie Venture for the farmers' market graphic-- check her site for fabulously healthy veggie recipes.


Kalyn said...

This sounds great. Would you believe I've never had fresh garbanzos or faba beans, either one. I never see them for sale here. Thanks for mentioning my garlic scapes pesto. It was good, and was my first time trying them. Our farmers market open next Saturday, finally.

Kalyn said...

Yes, it should say fava beans, not faba beans.

Chubbypanda said...

Thank heavens. When I saw "scapes", I thought you'd gone over to the dark side of the force a la Sandra Lee's "tablescapes". Creepy.

Alanna said...

Oh dear! I had the chance to nab a whole field full of scapes - 1000 garlic plants, all the scapes nipped and on the ground but just an hour before - and passed it up because the 'nipper' (a chef, so there's not much she doesn't like ...) said she finds the scapes just too tough and strong.

Next year I'll know better!

Erin S. said...

Kalyn--While I'll like fresh garbanzos and favas, they take FOREVER. I've skipped favas this spring because they're just too much work.

Chubbypanda--I won't even tell you all the cheesy puns I was thinking of for this post (scape-goat cheese tart, anyone?)

Alanna--from what I've read, there seems to be some variation depending on how old the scapes are--mine were quite mild, but I imagine there's a range.

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