Our beautiful purple-striped hardneck garlic has begun to flower. We cut off these immature flowering buds or “scapes” to encourage large bulb growth, and to sell the scapes, an edible delicacy that is available for only about a week in the year. See suggestions below on how to use. For those who can’t get away and visit us this weekend, we will be open Friday June 7th from 10 am to 6 pm.
- Garlic Scapes: $3.00 for six ounce bundle
- Mizuna Mustard: $2.00
Mizuna is an Asian green commonly found in salad mixes. Often described as having a rich, tangy, mild peppery flavor, it can be enjoyed raw or cooked and is used in a wide array of dishes. A member of the Brassica family, (Brassica juncea var. japonica) it’s related to broccoli, turnips, cabbage and arugula. Besides being full of flavor, this healthy green is also high in many nutrients, including vitamins A, C and K. It is also rich in antioxidants. Studies have found that mizuna also contains kaempferol, a plant compound that acts as an antioxidant shown to block the spread of cancer cells, protect healthy cells and reduce chronic inflammation. See recipe suggestions below.
- Arugula: $2.00 for four ounce package
- Baby White Turnips with edible top greens: $1.75/bunch.
- Radishes: $1.25/bunch
- Pak Choi (Bok Choy): $1.75
- Cilantro: 2 bunches for $1.00
- Fresh Herbs: $1.50/bunch includes French Tarragon, Chives, Feather Dill, Greek Oregano, Thyme, Sage, Italian Parsley.
- Chicken Eggs: $3.50/dozen
- Flowers: $5.75 for fresh cut bouquets of in-season varieties, includes jar vase.
10 Things to Do with Garlic Scapes
1) Blitz some stalks into a garlicky pesto. If you’re a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual.
2) Fold chopped and sautéed garlic scapes into frittatas or scrambled eggs.
3) Chop garlic scapes into little coins and add to stir-fries and fried rice.
4) Finely dice a couple of garlic scapes and and mix into a vinaigrette. (They also make a tasty addition to green goddess dressing.)
5) Throw whole scapes on the grill, just like you would make grilled scallions.
6) Fold chopped scapes into a dip for grilled meat or roasted veg.
7) Cut garlic scapes into 6-inch pieces and pickle them. (Think pickled green beans or thin kosher dill pickles.)
8) Sauté scapes and use them as a pizza topping. Don’t forget to save any leftover sautéing oil for drizzling.
9) Use the scapes whole in a slow braise with chicken.
10) Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish
Five ways to use Mizuna Mustard Greens
1) Green Salad. Wash and chop into bite size pieces. Mix with lettuce or any greens like spinach or arugula and dress to taste.
2) Pasta. Can be tossed with pasta and fresh Parmesan. While the noodles are cooking, sauté chopped mizuna in olive oil with garlic in a skillet. When the noodles are ready, drain, reserving some of the pasta water. Then toss the noodles, Parmesan, and a bit of the pasta water together in the skillet with the sautéed mizuna over low heat. Serve with extra cheese and crushed red pepper flakes.
3) Stir-fry. Pair with any vegetable(s), use lots of garlic and ginger, and your protein of choice.
4) Soup. Put some mizuna into any vegetable or miso soup at the end of cooking. Mizuna also goes well chicken noodle or lightly creamy soups.
5) Grain Salads. Toss raw chopped mizuna with farro, quinoa, rice, barley, or any grain for a fresh salad, dress with a lemon vinaigrette.
Until next time, peace.