It is the time of season where we get garlic scapes. Not the first greens of the year, but by far, the most wonderful. Really, only those who grow hardneck garlic know how wonderful these are. Buttery garlic taste, asparagus texture, and an incredible addition to any dish. I am going to post a few posts tonight, and wanted to break this one out, though this is the only photo going with it, because it is the only one I took. Just going to describe what I did. Earlier in the day I took 3 4 rib sections, about 6″ long each, of the cow I killed last fall, and put them in a stock pot. Those I cooked at a high boil until the meat was tender enough that when you took a tongs to one of the ribs, it just pulled out of the meat. Then I took the meat out and let it cool in a glass dish, removed the bones, and used a kitchen shears to reduce it to bite sized pieces. Once that was done I started a pot of jasmine rice cooking in a pot of the broth from cooking the ribs, along with a generous pinch of salt. I put my wok on the stove on high, added some organic pastured pig lard, the beef, and chopped garlic scapes. To that I added all natural soy sauce, alfalfa honey, finely chopped ginger, some finely chopped dried hot chilis. I kept ladling in the broth from the boiled ribs until I had reduced it all to a thick sauce mixed with meat and garlic scapes which we ate over the jasmine rice. And it was wonderful. This is a wonderful time of year.
