Scape scape scape. It’s like a typo. I keep typing “ramps,” but that’s….not what these are.

Scapes are the tops of young garlic plants. From what I’ve read, they are trimmed off to encourage the plant to put energy into the bulb, rather than the flower. They have a mild flavor, slightly garlicky but more like a dense scallion.

When Tom stayed over the night before he went back to Oregon, we finally used my bag of scapes in a couscous to accompany some Korean-Style steak from Trader Joe’s. I chopped them up, which is time-consuming since they all curl different which-ways, so you have to do one or two at a time:

I sautéed them in peanut oil over medium-high heat until they were tender (this takes a while!)

Meanwhile, I cooked the couscous, which was even bigger than pearl/Israeli couscous, and appeared to be hand rolled. I bought it at Christina’s spice shop in Inman Square, in an unmarked plastic bag.

It had an interesting texture–slightly chewy, slightly grainy, in a good way. It almost felt like there was semolina in it, or something?

When it was cooked I sautéed it with the scapes for a few minutes, trying to get a nice browned exterior on some of the pearls. That didn’t really work; they just stuck–I have to stop trying to do it, but the image in my head is such a tasty one! It was still pretty good:

I had Tom slice up the baby zucchinis from the CSA into ribbons, and he grilled those (coated in olive oil, of course!) and the steak. I won’t buy that pre-seasoned steak again; the texture was great but the marinade was too sweet for me. Still, this dinner came together very fast and was quite delicious! And in real life it wasn’t blurry. Sigh.

UGH. On an unrelated note I just noticed that all of my photos that were posted at Shutterfly are now showing up as tiny thumbnails in my blog archives. I went and looked and they changed their systems–looks like if I update the image source links I’m ok, but otherwise it only shows a thumbnail. Annooooying.

3 thoughts on “Scapes!”

  1. Yeah, I used stainless and did think next time I’ll try nonstick. One more try at crunchy couscous before I give up!

  2. Yes, non-stick is the way to go! I use a large non-tick pan to saute my cooked israeli couscous, and after it is nice and integrated with whatever veg I’m using, I’ll turn the flame off, and let the couscous sit there, covered, while I get the last bits of the meal put together. by the time I’m ready to serve, the entire bottom of the couscous is crunchy and golden-brown. I then stir it up, and the crunchy bits are incorporated … YUM!!!

    I MUST get ahold of that way big couscous!

    This meal looks FAB – I’m dying for green garlic to be available here!

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