293159 Thu Jun 12 19:55:29 -0700 2003 6 27 General Chowhounding Topics 0 1602932 I have garlic scapes from our field, do you have any idea how to use them? I chopped them into 1/2 inch lengths and cooked over medium high heat with some fairly finely chopped up broccoli di cicco. The scapes had the texture of asparagus, not fibrous at all, and the flavor was garlic-y. I would love some other ideas how to use these. I've included a picture of the scapes below. Image: http://www.mariquita.com/images/photogallery/Garlic.Scapes-med.jpg Thu Jun 12 19:55:29 -0700 2003 0 Julia 1 1602935 Julia, are scapes basically just the tops of the garlic? I have been using the "green" of the green garlic to make a dressing, inspired by the dressing made at Mission Villa here in San Francisco - described in the post below from our chowdown there. I also add radish tops or whatever I have around. What about mixing with basil to make some sort of a pesto-type sauce? Actually, I say that but then I just looked at your last few weeks of newsletters, and you already have a recipe for an arugula pesto, so you probably would have thought of that already. Here's a thread with some interesting recipes: http://forums.gardenweb.com/forums/load/market/msg020955572525.html Link: http://www.chowhound.com/topics/show/22854#85500 Thu Jun 12 21:11:43 -0700 2003 1602932 0 jen maiser 2 1602951 I always learn something new on Chowhound. The link below to a Canadian tv station has info about scapes and how to use them. From the article, it seems that they are becoming popular. When you see them on the menu, you will know what they are. I never heard of garlic scapes until tonight, but after looking them up on the web ... I MUST HAVE GARLIC SCAPES !!! What I could find on the web it seems that these come mainly from hardneck garlic, mainly Rocambole, that Italian garlic that has some purplish color. Rather than flower like some garlic, shortly after their stalks appear Rocambole coil into tight loops. For this reason, Rocambole Variety garlics are often called 'serpent garlic'. Later they lose their coils and the stalks turn woody. It seems they are often pickled and here's a place you can order pickled scapes (seems to be popular in Canada). Scroll down. http://www.thegarlicstore.com/index.cgi/flowers.html The following forum has a number of good ideas including mixing them in cream cheese or topping a pizza with them. There are also interesting recipes like Chicken With Garlic Scapes & Capers Stir-Fried Beef with Garlic Scapes Pickled Curried Scapes Roasted Garlic Scapes Mashed Potatoes with Garlic Scapes Garlic Scape Tortilla Here's the link http://forums.gardenweb.com/forums/load/market/msg022234211313.html This link talks about battering them and deep frying them http://forums.gardenweb.com/forums/load/allium/msg0208560626803.html Here'a dish I'd order in a second if I saw it on a menu: Tilapia Stuffed With Deviled Crab Wrapped in Garlic Scapes (picture below) http://www.aceweekly.com/Backissues_ACEWeekly/2002/020523/cuisinescene020523.html Here's a recipe for tomato-cuke salad with garlic scapes: http://www.triplemoon.com/cookbook/messages/4446.html Garlic scape pesto: http://www.moscowfood.coop/archive/scapes.html Garlic Scape Pesto w/Sunflower Seeds http://homepage.mac.com/parkslopecsa/recipes/recipes071102.htm Veronica’s Crunchy Scapes http://members.aol.com/sophiagardens/home/harvest_info.html Sauté of Garlic Scapes http://www.rsfarm.com/Newsletters/02.06.27.html Cole Slaw & Garlic scape dressing http://www.kare11.com/recipes/recipe-detail.asp?RECIPE_ID=2011 More ideas from Canada http://www.flatcreekfarms.com/article2.html SCAPE VICHYSSOISE http://www.flatcreekfarms.com/article4.html This recipe looks complicated Smoke Roast Pork Loin with Grain Mustard Sauce, Apple Tarragon Relish and Garlic Lentils http://www.innchef.com/recipes/recip123.htm Link: http://www.canadanewswire.ca/releases/July2002/04/c2262.html Image: http://www.aceweekly.com/Backissues_ACEWeekly/2002/020523/images/garlicfish.gif Fri Jun 13 00:41:02 -0700 2003 1602935 0 Stanley Stephan 3 1603121 I was in the Union Square Greenmarket in NYC this morning and several vendors were selling them. Pat G. Sat Jun 14 10:19:22 -0700 2003 1602951 0 Pat Goldberg 3 1603846 I am so excited. I grow garlic and a friend of mine suggested that we saute the scapes. Having never heard of this, I checked my many cookbooks and found nothing. As a last resort I decided to check the internet; Voila! Thanks so much for this posting. I will try many of these delicious recipes! Tue Jul 01 16:46:22 -0700 2003 1602951 0 susan dibiase 1 1602988 I started getting these in my CSA share last week, and have been experimenting. I've had them chopped in salad, like green onions; blanched, then stir-fried with similar sized vegetables, like asparagus or green beans or sugar snaps. I bet they would be good coated with vegetable oil and sauteed on high heat, and sprinkled with salt, like a whole green onion. My son, who has peculiar, non-chowish, eating habits, will eat them whole, plain, after being baked in the toaster oven for 15 minutes. Fri Jun 13 11:09:28 -0700 2003 1602932 0 Bob. B. 1 1603843 I've been getting them at my CSA too. Glad to see some inspiration here - I'd never heard of them before! I've been using them in omelettes, where they are quite delicious. Might throw some on the grill this weekend. Fri Jun 27 12:03:54 -0700 2003 1602932 0 Fritter