… are the flower stalk of a hard neck garlic plant. By trimming the scape early on, the plant is able to invest more energy into producing a nice big bulb, and it’s also a bonus round of fresh garlic!
The entire stalk can be eaten, but the flower end tends to be a little tougher and I often trim it off. Use them just like you would garlic or scallions. They can even be eaten whole, sautéed in oil or butter just as you would asparagus stalks. The light cooking mellows out the spiciness of the fresh garlic.
Last weekend, friends shared some halibut caught fresh from Alaska… here’s what we came up with:
Hali-Butter Lettuce Wrap with Tangy Mustard Sauce
Halibut , Thick Sliced
butter lettuce, or other variety- cleaned and dry
Breading- 1- 1/2 cups + seasoning (I used paprika, black pepper and cayenne)
We used coarse ground Farro for breading from our good friends up at Prairie Heritage Farm; it has a rich, nutty flavor that makes lovely, crispy breading. Otherwise, sub in flour or other breading of choice.
2-3 beaten eggs
Prepare your skillet for frying or baking sheet. We use homegrown lard for frying, as it’s an excellent high heat oil. Dip DRY halibut slices into eggs, and transfer gently to breading. Coat well.
Add to hot skillet and cook for a short time on each side. You want a pan hot enough to get a nice crispy brown outside, but not overcook the fish.
Now for the sauce:
1/2 c. Dijon-style mustard
1/2 c. mayonnaise
1 T honey
1 tsp. garlic powder
hot pepper sauce (optional)
When making sauces, I rarely follow a recipe… so play around with this basic blend and see what you can come up with!
When it’s all said and done, it’s a light, fresh-feeling summer dish using some lettuce from your CSA box- beyond the salad. bowl!