What is a Garlic Scape?
Garlic scapes are a delicious, mild, garlic-flavored, brilliant green shoot that grows from hardneck garlic. We clip them off to divert the plant’s growing energy into the garlic bulb, instead of the flower. So it is a bonus crop. They have great garlic flavor.
They will last in the refrigerator for up to 2 weeks, or freeze them to enjoy all winter.
These are a treasured culinary treat available from late-May thru late June. You Just Gotta Try Them!
Garlic Scape Ideas:
- You can add sliced scapes to any stir fry recipe.
- Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
- Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup.
- -Use them as you would green onions, they’re just better.
Good in salads, on bruschetta, pizza.
- An excellent addition to stocks….and much Asian cuisine.
Garlic Scape Tortilla
- 1 1/2 cups chopped garlic scapes
- 1/2 cup chopped scallions
- 1/4 cup hot water
- Salt & Pepper
- 4 large eggs
- 2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Mashed Potatoes with Garlic Scapes
- 2 1/2 lbs. russet potatoes, peeled and cut into 1″ pieces.
- 2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
- 1-2 Tbsp, olive oil
- 1/4 cup finely chopped scapes
- 1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.
Garlic Scape Pesto
Garlic Scapes make the greenest pesto ever! This pesto keeps very well, covered and chilled up to 3 days or frozen up to 2 months.
This recipe makes about 1 cup of pesto.
•10 garlic scapes, finely chopped
•1/3 to 1/2 cup freshly grated Parmesan (to taste and texture)
•1/3 cup of pine nuts, toasted if you like ( you can substitute walnuts or slivered almonds)
•About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, nuts and half the olive oil in the bowl of a food processor. Blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. In you want a chunky pesto, just blend briefly, if you want a smoother texture blend longer. Season with salt.
This is great tossed up with some linguine, spread on a sandwich or for just dipping your favorite french bread.
Kale, Fennel Salad with garlic scapes and garlic cloves
This is a really tasty, super healthy salad, a great addition to any pot luck !
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons cider vinegar
2 teaspoons fresh garlic, chopped
1/4 teaspoon ground cinnamon
1/2 cup fennel, julienne 1/8″ x 1/8″ x 2 inch
1/2 cup apple, julienne (use Honeycrisp, Empire or Red Delicious)
1/2 carrots, julienne
1/4 cup red onion
1 cup (or a bit more) kale, finely chopped
1/2 cup chopped garlic scapes
Whisk Olive oil, honey, vinegar, garlic and cinnamon, and blend until smooth. In a large bowl combine the fennel, apple, carrot and onion. Add the dressing to the vegetables and mix well. There will be more dressing than needed and the salad will appear slightly wet. Either mix in the chopped kale with the vegetable/dressing and serve, or plate up the kale on salad plates and top with the vegetable mixture.
Three Pepper Pasta with Garlic Scapes
1 package pasta. I prefer fusili or penne pasta
¼ cup extra virgin olive oil
½ cup onions, chopped
½ cup garlic scapes, chopped into 1/2 inch pieces
½ cup red peppers diced
½ cup yellow peppers diced
¼ cup your choice- jalapeno or Anaheim pepper chopped
½ cup carrots, peeled and diced (optional)
¼ cup fresh basil chopped
1 tbsp fresh oregano chopped
½ teaspoon sea salt
Black pepper to taste
½ cup freshly grated parmesan cheese
Cook pasta according to directions, set aside. In a large skillet, heat oil on medium heat and add garlic scapes and onions. Saute until tender, add peppers and carrots. Saute for two minutes, add basil and oregano. Stir frequently for one minute. Add salt and pepper to taste. In large bowl, combine pasta and pepper mixture. Toss gently and top with parmesan.
White Bean and Garlic Scape Hummus
Yield: 6 to 8 servings
1/3 cup sliced garlic scapes
1 tablespoon lemon juice
½ teaspoon sea salt
Ground black pepper (to taste)
1 can (15-ounces) cannellini beans, rinsed and drained
¼ cup olive oil
1. In the bowl of a food processor, process the garlic scapes, lemon juice, sea salt and black pepper until finely chopped, scraping the sides as needed.
2. Add the beans and process to a rough puree (the beans will be just about completely mashed).
3. With the machine running, slowly pour in the olive oil and process until smooth. Check the consistency; if it is still thick and paste-like, you can add 2 or 3 tablespoons of water to thin it out a bit. Taste, and add more salt and pepper, if desired. Serve with your favorite vegetables, pita chips, etc.