Chop. Stir. Dip. Eat……
- 1 Fresh Ripe Mango, diced
- 3 medium size fresh Tomatoes or a 10 oz. can of diced Tomatoes
- 3 Kale leaves, stems removed, chopped fine
- 1/2 cup fresh Corn
- 1/2 - 1 cup Pickled Jalapenos, chopped
- 1/2 cup small sliced Garlic Scapes ( or 2 Garlic Cloves, minced)
- 1 tsp ground Cumin
- Salt & Pepper to taste
- Prepare the ingredient as listed.
- Combine in a bowl and let sit out at room temperature for at least 1 hour.
- Serve fresh with chips, cut veggies, as a taco garnish.
- Store in a sealed plastic or glass container in the fridge for a few days.
- Makes about 2 cups.
My first attempt at cooking with Garlic Scapes. Nice and mild in comparison with their sister Cloves.
Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.
Difficult to chop though with all the turns and curves!
Have a safe weekend everyone.
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