Garlic scapes are in this week’s CSA share, and we are getting saucy with them!
Those strange green bean-looking tentacles in your CSA share are not of another world; they are garlic scapes! The flower-budding stalks that grow out of the top of a garlic bulb, these lanky greens taste just like garlic and are a flavorful addition to any dish! You can use them just as you would garlic in most recipes.
Since summer is prime time for grilling, many of us are looking for ways to take our backyard barbeques from mundane to marvelous. Whether you’re grilling burgers and hot dogs, or other cuts of meat, like flank steaks or chicken breasts, or maybe you’re even grilling up all the vegetables from your garden, anything grilled deserves a stellar sauce to balance that smoky char. While barbeque sauce and steak sauce surely have their rightful place on the picnic table, beyond these American staples exists an entire world of flavorful sauces that would make even a piece of shoe leather taste good.
Chimichurri is one such sauce. In fact, “sauce” is an understatement. With origins from Argentina, chimichurri is a beautiful mess of pungent, vinegary, citrusy, spicy, garlicy, herby, and fresh. In essence, it’s a relative of the more well-known pesto, but with more of a palatable kick.
Traditionally, chimichurri is made with fresh garlic, lots of fresh garlic, which gives it that raw, spicy garlic bite. But when life, or your CSA share, gives you garlic scapes, why not use them instead! Simply blend all the ingredients in a food processor and you’ve got yourself one delicious sauce for anything you throw onto the grill.
Garlic scape chimichurri
1 bunch parsley
3-4 garlic scapes
3 Tbsp. red wine vinegar
Juice of 1 lemon
½ – ¾ cup extra virgin olive oil, more if needed
Salt and black pepper to taste
½ tsp. crushed red pepper flakes (optional)
Toss all ingredients into the bowl of a food processor and blend until you achieve one uniform consistency. Serve with any grilled meat, fish, or vegetable!