Foodie Friday: The Garlic Scape post

All right, I know it’s too hot for pizza today, but this is SO good, I have to recommend you make it sometime soon.  Oh, and to roast garlic, slice the top off the whole head, drizzle it with olive oil and put it in a little foil package.  Bake at 350 for 45 minutes or so. . .yum.

Pizza with Kale, Roasted Garlic & Four Cheeses

While you’re waiting for it to cool down, go cook some garlic winkies (or garlic scapes as I’ve heard them called too)!

Garlic Scape and Fennel Spread

from Farmer John’s Cookbook
2 tsp. olive oil
½ fennel bulb, finely chopped (about 1 cup)
½ c. water or chicken stock
2 tsp. mirin or other rice wine
¼ tsp. salt plus more to taste
4-5 garlic scapes, quartered

Heat the oil in a medium skillet over medium heat.  Add the fennel and cook until soft, about 5 minutes.  Add the water or stock and the mirin; bring to a boil.  Add the salt.  Cook until thick, 4-5 minutes.  During the last 30 seconds of cooking, stir in the garlic scapes.  Transfer the mixture to a bowl.  Cover and refrigerate for at least 5 hours to allow the flavors to develop.  Season to taste with more salt.

Use to enliven sandwiches, roasted meats, or with shrimp, stir into hummus or slather over grilled vegetables

Lemon Scented Pasta with Garlic Scapes and Veggies