Mention garlic and everybody knows what it is: a bulb, with individual cloves, pungent, and oh-so-good (for those into it, anyway, because I know some who can not abide this spice).
But garlic is more than its bulb. The label on this bunch of stalks I chanced upon at Metro Ayala says “garlick sticks.” The appropriate term, however, is “scapes,” which “grow directly from the root of a hard-necked variety of garlic plant.” If left alone, these leafless stalks eventually flower, drawing flavor and nutrients away from the bulb, which is why they are harvested early in the season.
Garlic scapes have a milder flavor compared to the bulb, so the first thing I did was use them in place of spring onion for my favorite sauce — a worthy substitute. Next I blitzed some into pesto, which turned out to be less than impressive. What, me worry? Two ingredients more and the pesto became kalamansi-garlic butter!
Finally, a dish inspired by a recent meal in Singapore: stir-fried pork strips with garlic scapes, simply flavored with oyster sauce, some soy sauce, and a touch of sugar. I served this to some friends and they really liked it.
If you come across garlic scapes, do try them. They are seasonal and a bit pricey, but a little goes a long way. Any cook knows to serve something out of the usual every now and then to keep meals interesting. Scapes might even give garlic haters food for thought.
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