Field to Feast: Garlic Scapes

Garlic scapes are another spring-into-summer crop I crave all year long. I tried the ubiquitous garlic scape pesto a few years ago when it was all the rage, but it was really overpowering to me, so ever since I’ve just grilled them whenever I had a few and the grill was already going. They get a little blackened and a little smoky, and just seem to be the perfect accompaniment to a big, juicy steak.

Garlic Scapes | Minimally Invasive

But times change and we aren’t eating as much meat anymore, and with the rain we’ve had all spring, grilling hasn’t been something at the top of my to-do list, so the scapes have been languishing in the refrigerator. It’d be a shame for them to go bad, so I started thinking about another way to feature them in a garlic scape-forward dish. They can take a bit of abuse and mellow out a lot as they cook, so I thought dry-frying them like green beans would be a perfect treatment. And it was, if you’re a fan of the tingly tongue!

Instead of the traditional preparation which involves deep frying and a sweet sauce, I went with a Szechuan-style stir fry for less oil and more pepper. I found the recipe, as I so often do, at Simply Recipes and subbed garlic scapes for the long beans. It came together in a matter of minutes, though clean-up took a few minutes more because wow, this was one messy dish! I’ll admit that could have been due to my overly-aggressive wok technique, which launched rogue peppercorns and scapes across the counter and, yes, floor, but it didn’t matter. I’d happily make this again, and just accept the clean-up as the cost of doing business.

Szechuan Garlic Scapes | Minimally Invasive

Deeeeep breaths…

The Saints game is about to start. As such, I have no time nor the presence of mind to write a real post, so I’ll leave you with a few pictures and a promise to do better next weekend. I’ve been creatively moribund since the holidays, but hope it’ll pass soon.


Got my gris-gris going first thing this morning with shrimp & grits. I hope the spirits aren’t too upset that my coffee lacked chicory.


And since it’s old home day, why not have a little old-fashioned banana pudding with Nilla Wafers? (I’ve been playing with the recipe I got from my mom, who got it at her wedding shower, but it’s not quiiiiite there yet. Will post it once it is.)


And on the topic of comfort foods, all I wanted last weekend was graham crackers and milk.


OK, that’s not entirely true. These Szechuan noodles with shrimp really hit the spot.


How could they not?

Time for a beer, maybe some wings. Geaux Saints! No matter what happens tonight, nothing will ever beat this fan video or the run that inspired it: