The newest member of the Barista team, accomplished cook Cat Morris, has volunteered to check out the Montclair Farmerâ€™s Market each week, find something interesting, and send in a recipe.
This week it was scapes.
The folks at Starbrite Organic Farms in Blairstown, NJ were more then happy to give Cat a quick course in Scapes 101.
Apparently the scape is the stalk of the garlic plant, the part between the bulb, which weâ€™re all familiar with, and the flower. Theyâ€™re a beautiful bright green; sort of like scallions in color. They have a mellower garlic flavor than the bulb itself, with a nice little spicy bite. Theyâ€™re fantastic in just about anything but I tossed them with spaghetti and sun dried tomatoes, lemon and roasted corn and WOW a great garlic flavor without garlic breathe!
Here’s her recipe:
Lemon Scented Pasta with Garlic Scapes and Veggies
(Serves 2 as a main course or four as a side dish)
1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
Â¾ cup fresh corn
Â½ cup flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup chicken stock
Cook the spaghetti till al dente and set aside.
Sauteeâ€™ scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly.
Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened.
Serve garnished with additional parsley.