Hi! No need to add oil. I simply roughly chop the scapes; then purée, scraping down the sides of the food processor once or twice until the scapes are finely minced.
I can't believe how much you pack into each newsletter. I want to make everything but those fried green meatless balls & the cucumber salad are really calling out to me. Here's a link to something I love to make with garlic scapes. In Abruzzo they're called "zolle" and they are pickled in vinegar, then preserved in oil. Served as an accompaniment to the region's sheep's milk cheeses or mashed and spread on crostini: https://www.domenicacooks.com/blog/2016/06/a-preserving-italy-giveaway-and-recipe
I love this idea! I meant to note that garlic scapes can be pickled but I forgot to, so thank you for including this recipe link. Sounds so good paired withe sheep's milk cheese ... yum. Thanks for sending!!
If anyone has kohlrabi recipes to share, I would love to hear them!
This is my favorite way to eat kohlrabi: https://alexandracooks.com/2018/07/30/shaved-kohlrabi-salad-with-basil-and-parmesan/
I've also pickled them: https://alexandracooks.com/2015/06/14/csa-week-1-anchovy-butter-pickled-kohlrabi-turnips-what-to-do-with-them/
Thank you so much! This newsletter has helped me so much with using all of my CSA veggies ☺️
We grilled garlic scapes for the first time last night - They were delicious! Reminiscent of grilled asparagus but with a garlic kick.
Love this idea! Will try.
Thanks for the great newsletter.
Would appreciate instruction on garlic scape purée- do you purée with olive oil or just scapes?
Hi! No need to add oil. I simply roughly chop the scapes; then purée, scraping down the sides of the food processor once or twice until the scapes are finely minced.
Thank you
I can't believe how much you pack into each newsletter. I want to make everything but those fried green meatless balls & the cucumber salad are really calling out to me. Here's a link to something I love to make with garlic scapes. In Abruzzo they're called "zolle" and they are pickled in vinegar, then preserved in oil. Served as an accompaniment to the region's sheep's milk cheeses or mashed and spread on crostini: https://www.domenicacooks.com/blog/2016/06/a-preserving-italy-giveaway-and-recipe
I love this idea! I meant to note that garlic scapes can be pickled but I forgot to, so thank you for including this recipe link. Sounds so good paired withe sheep's milk cheese ... yum. Thanks for sending!!