Keene Organics 

Garlic Scapes - A Springtime Treat

“Scapes” are the flower stalks found on certain members of the allium family.  Garlic scapes, which appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scapes before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture. Cut off the top of the scape bulb where the flower is forming and eat the rest of it.

Storage:

Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh-cut is always the best. Remove the entire stalk tip above the pod before using.

Cut scapes into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.

Add scapes to your favorite stir-fry dishes.

Chop and add raw to salads.

Preseve them by using the Dilly Bean canning recipe found in many canning cookbooks.

Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.

Toss with olive oil and salt and pepper and put on the grill.

Add to pickled beets or cucumbers.

Steam and dress with a bit of lemon juice.

Make garlic scape pesto (see recipe).

Slice and sprinkle over any pasta.

Slice and add to most any sauce.

Chop and add to guacamole or fresh salsa.

Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.

Use chopped fresh scapes as a garnish for tomato or potato soup.

Add chopped scapes to vegetable soups and stews toward the end of cooking time.

Use in recipes as a substitute for green onions.

Add to toppings for bruschetta or pizza.

Place in lightly oiled pan and add salt to taste. Cover and roast for 30 to 45 minutes until beginning to turn brown. Serve as a side dish.

Add to egg dishes or mashed potatoes.

Garlic Scape Pesto

1/2 cup garlic scapes, finely chopped

1 T fresh lemon juice

1/2 cup olive oil

3 cups grated parmesan cheese

salt to taste

fresh cracked pepper

Put garlic scapes and lemon juice in bowl of food processor with steel blade, and process until scapes are finely chopped. With food processor running, add oil through the feed tube and process less than 1 minute. Remove lid, add half of parmesan cheese and process less than 1 minute, then add the rest of cheese and salt and process until all the pesto is mixed well.

Make pesto cream cheese:

After making pesto, leave about ½ cup in the food processor and add 1 package of soften cream cheese and 1/2 cup of parmesan cheese. Mix and serve with crackers or a baguette.  Brother Ray's favorite!

Garlic Scape Hummus

2 cans of chick peas (garbanzos) drained

1 cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.

Optional: add your favorite curry, to taste.

Garlic Scape Dressing or Dip

1 cup mayonnaise

1 cup sour cream

4—5 garlic scapes finely chopped

1½ Tbs. dried dill

2 Tbs. cider or red wine vinegar

Milk to thin

Mix all ingredients, thin to desired consistency. Use on salad or vegetable dip.

Fried Garlic Scapes

Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar OR lemon juice to taste. Serve hot.