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Posts Tagged ‘garlic scopes’

Jerome Carayol has a small stand at Lautrec market on Fridays selling garlic, eggs and the odd duck and chicken–his mother supplies the pigeons.

He tells me this morning, picking three garlic bulbs from a small pile as a gift, that he’ll begin lifting his pink garlic  (l’ail rose de Lautrec) tomorrow or Monday.

For the last three weeks, starting early before the sun gets a hold, small teams–mainly youngsters–are employed in the fields working slowly along the rows of garlic, picking the scopes (the stem that develop into a flower) off the top of each plant.

Back-breaking work–but necessary to allow the plant to concentrate its final surge of energy on the bulb.

Now the farmers are beginning the harvest.

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Garlic gath’rers pass,

Leaving the scent in the air;  

It’s that time again.

Judy Bach asked for recipes on Facebook.

Here’s one, adapted from Skye Gyngell’s version in her book,  How I Cook :

New season courgettes, cooked slow with the new garlic and mint–mushily delicious with a little kick from the chili.

This is  for 4 

1 lb courgettes/zucchini--sliced thin

garlic cloves–sliced thin

1 small dried red chili–chopped

a handful of mint (if you have it)-chopped

salt and pepper

1 tblsp olive oil

  • In a medium pan, gently soften the garlic and chili in the oil.

  • Add the sliced courgettes/zucchini and turn them over in the oil to coat them thoroughly.
  • Season generously with salt and pepper.
  • Turn again to distribute the seasoning.
  • Cover the pan and cook for forty minutes on a very low heat.
  • Uncover and fold in the mint, if you have it–which we have, but I forgot it!
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Looks better with the mint!

 

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