Garlic Scapes

garlic scapes or stems, green garlic, French breakfast radish

I have been reading about garlic scapes or stems for a few years now but was only able to find them yesterday at the farmer's market. I got a small bunch for 2 bucks. They have a very mild garlic flavor and a bit sweetish. The stems can be eaten sauteed, grilled, or raw. I love it so much I added a few chopped stems to potato omelet yesterday and to crab fat fried rice for my lunch today. I highly recommend trying this fabulous vegetable, the great scape. ^_^

fried rice with sauteed garlic scapes, crab fat, 

a little sea salt, and served with a squirt of calamansi juice

Potato and Garlic Scape Omelet
serves 1

1 large waxy potato, sliced thin

3 tablespoons extra virgin olive oil, divided

3 garlic scapes, sliced into ¼ inch pieces

3 eggs  

1 tablespoon milk

½ teaspoon sea salt

• Heat 1½ tablespoons olive oil in a large skillet over medium heat and fry potatoes until golden brown. In a bowl, beat eggs, milk, and salt. Add the hot fried potatoes and set aside. 
• Stir-fry the garlic scapes in the same skillet for 1 minute; stir into the egg mixture. 
• Heat a 7 or 8-inch non-stick or cast iron skillet over medium-high heat, add 1 tablespoon olive oil; Pour the egg mixture, arranging potato slices in one layer. Let cook on medium heat until bottom is golden brown and top is still runny. Place a plate over the skillet and invert the skillet. Quickly add the rest of olive oil to skillet and slide the omelet back onto the skillet. Cook for a minute and transfer into a cutting board. Cut into quarters and serve immediately.