(you start eating in less than 30 minutes)
Very often at HarborMarket customers ask me what these curly white endings are, because most people have never seen "hard-neck" garlic greens. These garlic tops, or garlic scapes are removed at the end of June, early July with the main purpose to give more strength to the garlic bulb.
The white tops contain micro-garlic-seed ... just delicious both raw, stir fried or simmered in a tomato sauce.
|In this newsletter you will learn about a wonderful new pasta dish with fresh, green garlic tops.|
|Different varieties grow different seed tops
For this recipe I have harvested 12 Italian Garlic Tops (see this page for more info on garlic scapes). The stem should be cut at about six inches length ... they may be growing much longer, but the bottom is harder (similar to asparagus spears).
The stems are cut at about half inch lenght and the flowers are left whole.
|Pour one table spoon of olive oil in a hot pan and stir fry the cut garlic tops for about 10 minutes - season with a pinch of salt and a pinch of herbs, add the garlic flowers and keep on medium flame for a couple more minutes.
Add a cup of hot water - more or less - depending on how watery your tomato paste is (take the water from the pot of hot water that you have going to boil the pasta ... in the meantime it should be boiling). Vegetarian option: Crushed walnuts. Non-Veg: I like to add a can of tunny fish.
For this recipe I have selected "Radiatori" pasta from Cocco Pasta (see this page for more info on the best imported pasta you can find). This cut of pasta cooks in 8 minutes.
Drain the pasta water over a small bowl - you need to capture some of the starchy water in case you need some to add back into the sauce pan ... if the sauce is too dry. This quantity makes 5 - 6 dishes. You can garnish the dish with fresh basil or parsley.
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Looking forward to meet you at the Kenosha HarborMarket this Saturday, or some day.
Your friend will be under the white tent,