At this Sunday's Fairmount Neighborhood Farmers Market, be sure to snatch up some of the spring's fleeting treats, including Tiger Lily Art Company's springtime blossoms and Camas Swale Farm's garlic scapes.
Garlic scapes or whistles are the garlic plant stalks that are harvested to direct the plants' growth into the bulbs. They have a very mild garlic flavor and are delicious roasted on a sheet pan with zucchini or grilled and incorporated into salsa. For inspiration for last week's bunch, I turned to Fuchsia Dunlop's Every Grain of Rice, which had a recipe for stir-fried garlic stems with bacon (she also has a vegetarian version with mushrooms). I had fewer garlic stems than needed, so I added edamame beans, and I adjusted the recipe for fattier American-style bacon. The pairing of smoky bacon with sweet garlic scapes was a delicious addition to a post-market feast.
Stir-Fried Garlic Scapes with Bacon
adapted from Fuchsia Dunlop's Every Grain of Rice250 g garlic scapes (about 3 bunches), or substitute in some edamame beans
3 thin slices of bacon
1 tsp soy sauce
1/2 tsp sesame oil
1. Trim off the blossom tips and any fibers bases of the garlic scapes and cut into 1 1/2 inch lengths. Cut the bacon crosswise into thin strips. If using frozen edamame beans, cook them in salted boiling water for about 4 minutes and drain.
2. Heat a skillet or wok over medium high heat. Add the bacon slices and cook until they are crisped and the fat is rendered. Remove the bacon to a bowl and pour off all but 2 Tbsp of the rendered bacon fat.
3. Return the skillet to medium heat and add the garlic scapes. Stir-fry until they are just tender and started to wrinkle. Add the edamame beans if using, soy sauce, and reserved bacon and stir to mix. Taste and add salt if desired. Remove from the heat, stir in the sesame oil, and serve.