After a long winter of eating locally—which meant lots of frozen food, I have been crazy excited to get CSA boxes and visit the local farmer’s market. It’s felt almost like Christmas!
But there is one thing I’m still missing—and that’s garlic! Last year’s few remaining cloves are shrunken and rough, and the new crop isn’t quite here yet (perhaps later in the week—so excited!), so last week I ad-libbed.
Now, if you aren’t familiar with garlic scapes, they are early shoots from the garlic plant that arrive weeks before garlic bulbs are ready. Popular in CSA boxes, they have an herb-y, garlicky flavor and, I figured,… just might work for “garlic” bread.
You see, this year everyone came home for a long 4th of July weekend! It was a ton of fun, but also meant a lot of cooking. Since I knew I’d want some free time myself, I pre-made a few dishes including a big pot of chili. And Garlic Scape Bread would be spectacular as a chili side.
The recipe is super easy. I just blended up the garlic scapes with olive oil, salt and some herbs, then spread the paste on bread for a treat that disappeared… fast! If you prefer the flavor of butter, that would be great too–just melt it first. (My youngest complained that I should have used butter, but it didn’t stop her from grabbing a new piece as fast as she got one down.)
I am now about two months from the end of my eating local year, but I love how it’s pushed me to do new things. And Garlic Scape Bread is definitely a keeper!
- 8 garlic scapes, roughly chopped (I used a scissors to cut in 1 inch pieces)
- 1/2 cup olive oil
- 1 Tablespoon fresh chopped parsley
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1 loaf of French bread (18-20 inches)
- Preheat oven to 400 F
- Add ingredients other than bread to blender and blend until it forms a soft paste
- Slice bread into 1 inch slices on the diagonal, leaving the bottom edge intact. Spread each slice with a covering of herb paste. Turn loaf around, then spread the other side. (See note)
- Wrap loosely in aluminum foil and bake for about 10 minutes until starting to crisp.
- Remove from foil, break (or cut) into slices and serve
- For a prep time saver, you can cut the bread in half lengthwise and quickly spread each side of the cut with herb paste, then bake per instructions and slice when it comes out of the oven
- Serving size is 2 slices (though, okay, we ate double that).
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