Shallots and Scapes

Young shallots drying in the sun.

These were planted in very early spring and would have grown to double this size by August but they were blocking sunlight to a tomato plant and were harvested early. They need to cure in a dry place for about a week before storage.

This season I made the pledge that I would not let a single vegetable go to waste, so the early storage situation is stressing me a bit. Timing! It's exhausting trying to get early canning and preservation done when you're so busy prepping a show. Plus I have to travel again this week. But Mother Nature doesn't wait for showbiz. No sir!

There's a whole mess of garlic scapes that will have to become pesto or tapenade tonight. Whew! And I still haven't processed the green onions that came in like gangbusters this week. Those are still in the sink waiting to be cleaned, chopped and frozen. Waste not, want not. Honor your pledges.

Gone to Seed

The garlic scapes I left on the stalks have gone to seed. And what beauties they are. The twirling stalks unraveled and straightened. Then the engorged flowers burst open to display gorgeous pinky maroon bulbils inside.

They were so beautiful I placed them in a vase in the breakfast nook. A wonderful centerpiece. Nature provides.

My garden is dancing!

The garlic scapes began to twirl this week. A magnificent Swan Lake ballet in my garden. The prevailing wisdom is, if you leave the scapes on the garlic, the energy of the plant will go to the flower and you'll get smaller cloves.

I decided to harvest some of my scapes, leaving a few to flower so I could plant the bulbils from the flower next season.

That meant one thing. Stew. I recently inherited this fabulous Michael Lax casserole. It wanted to be put to use again.

Herbs from the garden. Parsley.

Fresh thyme.

The scapes provide a perfect hint of garlic flavor without overwhelming.

Shallots and wine are the secret to any great stew.

Salt and pepper a shank of meat, then sear in extra virgin olive oil. Remove from pot. Set aside.

I leave the marrow in the pot to continue to flavor the base. Add the scapes.

Add shallots. The more, the merrier. As they caramelize they'll add a sweet richness to the stew.

Return the meat to the pot, and add the other fixin's. Here's my riff on Ossobuco in progress. Herbs freshly cut from the garden: thyme, parsley, scallions and garlic scapes. Red wine, dash of Worcester Sauce, cup of homemade beef stock, bay leaf, shallots and a slab of sweet butter to complete the flavor profile. The bone marrow takes care of the rest.

Add new potato, baby carrots, french beans, celery and tomatoes, as you see fit. I also tossed in a few beet greens snipped from my garden. Bring everything to a hard boil on the stovetop before covering and baking in the oven for an hour and a half at 325 - 350. Enjoy! I always sop up the gravy with crusty fresh homemade bread. Easily made with Sullivan Bakery's no knead recipe, which I highly recommend! Here's a loaf I made in the same Michael Lax cast iron pot.