I’m a Capricorn, so I relate to goats, especially the way they eat just about anything. We have scapes in our garden now, so in order to encourage the garlic plant to put its energy into the bulb instead of the flower, I’m cutting off the flower stem – the scape – and cooking with it.
When we bought our house five years ago, it came with garden items left over from a previous gardener, including garlic. I’ve transplanted what I found and it’s doing pretty well. At least the scapes are delicious! Yesterday I chopped up a few and sautéed them briefly in coconut oil and butter before incorporating them into scrambled eggs (fresh from our kids’ mini-farm) with fresh rosemary, sea salt and fresh ground smoked black pepper. Coupled with Cafe Kubal coffee (roasted four blocks from our home) and whole wheat bread, it was a breakfast fit for royalty.
To learn more about growing, harvesting and storing garlic, take a look at this excellent series of videos from e-How.
Now all I need is some chevre goat cheese from Lively Run Goat Dairy to add to my eggs. The dairy is in Interlaken, NY, but we’re lucky – we can buy their cheese at the Real Food Co-op right here in Syracuse.