Yesterday we enjoyed a shared lunch at the home of some friends who live up the end of this road. We relished the delicious food, conversation with like-minded individuals, and a leisurely wander around part of a beautiful organic property.
During our post-prandial wander, we stopped to admire the garlic beds, and noticed lovely tender scapes (flower heads) emerging from the elephant garlic. Garlic scapes need to be picked off, so that the plants channel their energy into forming larger bulbs rather than flowers. It turns out that our neighbours don’t care to eat garlic scapes, so we and the other visitors pitched in to help pick them — and left for home with boxes full of these tasty treats.
Eating garlic scapes takes me back to the year when I lived in Korea, and tasted garlic scape kimchi — a spicy, lacto-fermented delicacy. (Before that, I didn’t even know you could eat any other part of the garlic apart from the bulb.) I can’t find a recipe for garlic scape kimchi, so have improvised one, which I’ll post on this website if it turns out ok! Apart from making kimchi from the scapes, we’ve also enjoyed them sauteed in olive oil with a little salt. Cooking mellows their pungency, leaving a delicious asparagus-like taste.