You’ve seen our recent Tempura Vegetable recipe with Siúcra [AD] and this is just another delicious way to get frying! Scape season is one of the most magical times of the food calendar. Annually we wait patiently for Marita and Peter Collier’s stunning Drummond House garlic scapes to come to maturity and hit the shops for a very limited couple of weeks. Think of the sweet bite that garlic gives, mixed with a crunch like a raw green bean or a snappable asparagus stem. The Colliers produce two varieties of scapes, a straight-stemmed one and a curly-stemmed one.
We had never knowingly tried scapes before trying what Marita produces (you’ll remember her warm and funny voice and story from the very first episode of Chew The Fat which focused on female producers in the Boyne Valley). Scapes have a hefty garlic hit when munched on raw, but the intensity waivers the more they’re cooked into sweetness.View Post