Garlic Spears or Garlic Scapes? Who Cares?

Wherein Mr Ullman shares his passion for garlic spears.

This week's box brought with it garlic spears (a.k.a garlic scapes). I was looking forward to them, a friend told me about them last year and I was waiting for them to come back into season. I had a recipe in mind and it worked. Note that this isn't all the involved but it does use a good number of ingredients. The recipe uses noodles so make some.

Cut up pork into squares following the grain of the meat. Take a couple of garlic cloves and chopped them fine. Add some grapeseed oil to a wok and cook the pork and garlic for about 10 minutes. Once it is cooked drain the oil and retain it. Put the pork and garlic off to the side and add a couple of splashes of vinegar to the retained oil.

Now it is time to workover the veggies. Start by chopping up a green pepper into chunks. While somewhat tricky julienning the garlic spears. Take some kale and a tart parsley and rip these into small bits and then chop them together into small bits. Place all the veggies into a bowl and toss.

By this time the pork should be cooled. Using you fingers rip it into smaller pieces along the grain and toss it into the bowl. Add a generous spoonful of cream of celery soup and fold in the oil/ vinegar mixture. Add the noodles and toss everything again.

Transfer all this into a casserole dish and cook at 350 for twenty minutes. Add a dusting of tarragon and thyme and digin.

Garlic spears are simply great. I got ten of them and ate them raw, fried with asparagus and mushrooms, with fish and used them up in a Mac and Cheese dish.