Tempura Garlic Scapes

Tempura Garlic Scapes

  • pound garlic scapes
  • 3 to 4 cups canola oil for deep frying
  • egg yolks
  • cups ice water
  • 1/4 cup ice cubes
  • cups flour, cake or all-purpose
  1. Prepare scapes: cut off the stringy tip from the flower end, and trim off the very bottom of the stem end. Cut each scape in half or into thirds, so that each piece measures about 4- to 6-inches in length.
  2. Fill a heavy pot with tall sides (something with a wide opening is ideal) with canola oil to a depth of at least one inch. Use a deep fry thermometer to gauge the temperature — it should be steady at 360° F. Maintaining a consistent temperature is important.
  3. While the oil is heating, line a sheet pan with paper towels and set aside. Place two egg yolks in a medium-sized mixing bowl. Mix the yolks with two cups of cold water. Add one-quarter cup of ice cubes.
  4. Add two cups of flour. Hold four chopsticks with their tips pointed down and stab at the flour to combine it with the liquid until a loose, lumpy batter forms, about thirty seconds. Do not whisk, and do not use a fork — the batter should be barely mixed with pockets of dry flour visible. The liquid will be the consistency of heavy cream.
  5. Dip a scape into the batter, then gently lower into the oil. Repeat until there are 5 or 6 scapes in the oil. It is important not to overcrowd the pan. Note: Do not rush through the frying process by crowding the pan — the scapes won’t cook properly.
  6. Cook until the batter turns golden brown, 1 to 2 minutes total. Remove the scapes from the oil using a spider or slotted spoon, and place them on the paper towel-lined tray to drain. Season with a pinch of salt immediately, then repeat the dipping and frying with the remaining scapes. Serve immediately with the aioli.

CSA Spring CSA Week4B Newsletter

Some days in Spring are especially busy for the farm and today was one of them. Crazy busy. 

There were melons to plant, tomatoes to trellis, slicing onions to dry. There were weeds to pull (nothing new about that.) And then, of course, the harvesting for this week’s share, which is a nice balance of the last of the winter crops and the first of the summer crops.

And then there were the kids. One hundred and two, to be exact. And I”m not talking baby goats. No, these were well-behaved, exuberant third graders from Elgin ISD who arrived at nine this morning for a field trip.

Erin is constantly hosting field trips at the city farm and most of them she can manage alone or with the help of Carolyn and one or two other farm educators. But today was different. Even before the dew had dried, three yellow buses pulled up to the barn and enough kids spilled out to encircle the entire barnyard several times.

Erin is our general and soon all seven of us foot soldiers for good food  are at our stations, ready to spend the next two hours giving these kids a real farm experience. For the farmer, who so often spends hours alone in the field, it is exciting and exhausting at the same time — all these questions thrown at you, ones you haven’t thought about in years. 

Some you can answer without thinking: what is organic, where does a potato come from, how old is Spot (our 800-pound boar)?  

And then come the one’s that give you pause. What is that pink thing on the back of Spot?  Why does the rabbit have red eyes. How do the goats make babies.? How do vegetables get their names? Do worms eat plastic?

 Humor goes a long way on days like this. And sometimes the kids run with our games. Our daughter Alex was in charge of the chicken and rabbit station. Pointing at the round rabbit droppings beneath the cage, she explain that we don’t call it poop. “

“We call it bunny berries,” she explained.

“Oh,” asks one astute third grader. “Can we eat them?”

“Yeah,” another chimes in. “It looks like Coco Puffs.”

Ah, life on the farm. Never a dull moment.

-Farmer Skip

Join us for Yoga at the Farm

Need to unwind from the week on our beautiful farm? Join us for Yoga the Farm on April 22nd, from 12-1pm. All levels are welcome and encouraged to come, our instructor can accomodate all levels of experience. Cost for yoga is $10 and please bring your own mat, but we will have extras. Come find your breath in a community-building, all-levels yoga practice…and then swing by our bountiful farm stand (organic veggies, herbs, eggs, pastured meats)!

Sign up here.