Garlic scapes

[bussinspain]

Did anyone know this?
On James Martin's Home Comforts cookery programme the other day, he was looking into the growing of garlic. The professional grower said that when you remove the tall stems with the flower bud on top (these are called "scapes") - DON'T THROW IT AWAY! You can eat them. Just slice them in half along the length of the stem and bud then steam or stir-fry for a few mins. James Martin was impressed so I think I shall be too

[Florence Fennel]

Well known on here Buss, hope you enjoy them!

[Lumpy]

Ta for that - I did'nt know.

[Guest]

There are lots of veg that you can eat more parts of than what we are use to. Sprouts for example you get the tops as greens as well as the sprouts themselves, radish you can do leaf when young, the root and the seed pods, broad bean when you nip the tops out to deter blackfly you can eat those, someone on here mentioned peeling psb stems cooking and eating those etc. etc. I think its the whole I have grown it there fore I am not prepared to waste it thing.

[Kristen]

Tsomeone on here mentioned peeling psb stems cooking and eating those etc. etc.

I convert all the too-tough-and-stringy stuff on veg into soup (and sieve it to get the stringy bits out). Lots of flavour in those bits.

[Lumpy]

I do something similar with all the peelings. Spud, swede, cabbage stalk etc and call it scrap soup.

[Kristen]

call it scrap soup.

Is there someone in Marketing on this forum? We've GOT to have a better name than that!!! Heaven forbid anyone who drop's there Esses makes it

[Damian Jay]

I'm liking the sound of 'Scrap Soup' :-)
When I was a student, my house mates and I used to save any left overs (not food scraps on the plate tho) over a few days. Usually the 4th day's dinner was 'Slops Dinner' All the left overs put together to make a dinner. Sometimes very nice, sometimes freaking awful. ..... Ahhh those student days ..... :-)

[Kristen]

I've said this in other threads, so apologise for repeating it there

We have Andrew James Soup Maker (on offer at £42.49)
https://andrewjamesworldwide.com/Use...?ProductID=350
which is basically a liquidiser with a heating element and timer (and, if you take the blurb at face value
its also a Food Blender; Coffee Grinder; Ice Crusher; Vegetable Steamer; Egg Boiler and Food Warmer Phew!)

We steam our veg, and do an extra layer for veg not suitable for the plate - stalks and peelings etc.

The then-cooked veg, including left overs from serving bowls and sides-of-plates, goes into the soup maker with some stock if available, otherwise marigold bouillon powder, and a chilli. Press the button and 30 minutes later it beeps when the soup is done.

I do try to mix up the veg a bit, but I have never been fastidious about the mixture and have never, as yet!!, had a batch that wasn't tasty.

If we get too much cooked-mushy-veg I freeze it in 500ml tubs - which is about the size for a batch of soup. I could make soup and freeze that, but soup inc. water takes up more freezer space than just-mushy-veg.

In fact I can hear the beeping now and my lunch of scrap soup must be ready

[muddled]

Grrlic scapes make an excellent pesto (add pinenuts, lemon juice, parmesan and oil...blitz) for stirring through hot pasta.

I believe though that true scapes are the curly whirly stalks produced only be hardnecked garlic....tender when at their curliest and before the flower buds get big. You probably can use the flower stalk of softneck garlic but it's not really a scape.

[Snadger]

Yep, nice in stir fries too!

[Verinda]

I think beetroot leaves are tastier than spinach, really good for you too, I'm not sure it's widely known that they are edible.

[Kristen]

Is there someone in Marketing on this forum? We've GOT to have a better name than that!!! Heaven forbid anyone who drop's there Esses makes it

Chatting to inlaws over a meal at the weekend I thanked them for introducing me to the joys of a soup maker, and told them I was called it Scrap Soup but the name bothered me ...

... they told me that on a recent cruise when the weather was bad there were "indoor activities", one of which was the ship's chef giving a lecture on making soup, so they now called their's "Ship Soup".

So that's it, the name problem is solved

Scrap Ship Soup

not just the Esses I have to be careful with now! You can imagine how we fell about laughing

[muddled]

Many, many years ago, I had a job on a tugboat as the galley maid (which basically meant I peeled veg, washed up and made cup after cup of tea)

Anyway, the staple diet in winter months on the Thames is 'shi7 ship stew'
So long as you never add anything green, and bring it to the boil once a day, It stays good in the pot with no refrigeration for ten days easy.
I still make it now in the slow cooker. It's absolutely lovely.

[Aberdeenplotter]

I do something similar with all the peelings. Spud, swede, cabbage stalk etc and call it scrap soup.

I don't do scrap either. That implies ready to throw away. I call mine Iffit soup. If it's there, it goes in the pot