Garlic scapes, a first time harvest for us. It has a surprisingly powerful scent.
The harvests are very light at this point. Although the Mother Stallard pole beans are just starting to bloom. It's been a slow start to the season with planting being thwarted by rainy weather, but just about everything is in the ground and growing.
Please join us at Harvest Monday hosted by Our Happy Acres. A place where garden enthusiasts share the things happening in their gardens.
Yum, that looks really tasty.
Wow, that stir-fry made my mouth water. Good use of scapes.
Wow, you have pole beans blooming already? Mine are just coming up, since I got such a late start. I love the scapes too, and they are so tasty in stir fries. Your sweet and sour sounds yummy - I would love to see a recipe! :-)
I will have scapes probably next week. That tofu dish looks like a great way to use them. I can see why it's a favorite.
Looks delicious! I'm intrigued about the homemade sweet and sour sauce. It must have gone well with the garlic scapes.
Yummy scapes - mine haven't shown up yet, but it won't be too much longer. And that stir-fry looks delicious! I echo Dave on the recipe - we love sweet and sour around here.
You are ahead of me as the scapes are just barely showing here. Ditto what everyone said about the great looking tofu dish!
The crispy fried tofu is stirred in at the end of cooking so it keeps its wonderful texture even with all the sauce.
Hi Eight Gate Farm,
The crispy fried tofu and fresh broccoli pairs really well the garlicky ginger sweet and sour sauce.
The dry pole beans are doing great, they're at the top of their poles and are starting to form blooms. But the snap pole beans on the other side of the garden keep disappearing and I keep replanting, just like the bush beans. I've moved the pinwheels so they're around the bean beds now.
The recipe is actually from Budget Bytes:
The sauce is excellent, but I do think it needs to cook longer so the garlic and ginger melds. And I use lots of fresh broccoli rather than frozen.
I didn't realize how flavorful garlic scapes are, I can see why everyone enjoys them so much. It actually took me awhile to realize what was different about the garlic plants.
I'm glad you had a great trip and your plants survived. Fingers crossed for a good year.
The sauce from Budget Bytes is very easy to make and quite delicious, I posted the website for the recipe above. I've made other sweet and sour sauces before, but the garlic, ginger, toasted sesame oil, and toasted sesame seeds really add a myriad of flavors and textures.
I'll post it again in case anyone misses it:
If you try the recipe from Budget Bytes, be sure to simmer the sauce longer otherwise the ginger and garlic almost have too much of a bite.
Your spring harvests are looking really good, it sounds like you'll be able to harvest greens for awhile longer.
The luffa, bitter melon, and cucumbers seem to be enjoying our hot weather. They've put on tons of growth in just a few days.
Hi Phuong - Luffa and bitter melon? They sound interesting, I'll have to check them out. And that stir-fry might even be enough to convert me to tofu :)
Luffa is one of the most delicious vegetables I've ever tried. My dad brought some down when he came for a visit, it was a ridged or angled variety. Just sauteed in a little oil with garlic and salt. So sweet and tender and juicy and yet still holding its body, just amazing really. Even with our long hot growing season, it can be difficult to grow. I think their fruiting may be daylight sensitive.
You have a huge garden and I've really enjoyed reading about your pea obelisks and harp. It looks like you've been hard at work.
I too am drooling over your tofu stir-fry. Hoping to harvest garlic scapes this week.
It's definitely one of our favorite tofu dishes, well that and the curried tofu with zucchini, squash, and silky udon noodles.
It seems like garlic scapes come in really fast, all of a suddent they are there. I hope you're having a good week, springtime is definitely one of the busiest times in the garden.
I plan to plant my first garlic in the garden this fall. I am looking forward to scales almost as much as the garlic itself.
Scapes are fun to cook with. But they do seem to come on all at once in the garden, hopefully they'll keep well in the fridge.
Scapes freeze really well. I often set some aside to make scape dressing, etc., over the winter.
That's great to know, I'll go ahead and freeze some chopped scapes.
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