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Garlic Scapes

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I was at the local produce stand this morning and picked up a big, beautiful bunch of garlic scapes. Just one question... what should I do with them?

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  1. Steam them gently, or blanch them in REALLY salty water for a minute or two, then serve with butter and salt. They are so good you need not mess with them much. And eat a lot of them - they only show up in markets a few weeks a year.

      1. They're great stir fried with oyster mushrooms, a few chopped shrimp, and oyster sauce. Made that in Thai cooking class and it got devoured!

        1. Make a traditional Italian frittata. Delish.

          1 Reply
          1. re: itryalot

            any great recipes in particular to try? I also want to include some fresh organic ricotta....

          2. For others as ignorant as I, the scape is the immature flower stalk of the garlic which has to be trimmed at just the right time. If it is allowed to mature, it becomes tough. Scapes apparently only grow on some types of garlic (hardneck varieties - whatever that means). Amazing what you learn on the internet.

            1. Last summer was my first disconery of garlic scapes as well. I used them in shrimp creole, and they were fantastic, taking the dish in a new direction. I have since seen a recipe for fried rice with garlic scapes.

              1. I love these so! I wait all year for CSA to start just for these guys! What I love to do with them, and actually, this is the only way I cook them just b/c it's so darned tasty, is this:
                cut them into 2 inch sections, trimming off any dried ends
                heat maybe 1tsp olive oil in a skillet til almost smoking, add the scapes
                stir for a minute, then add a few dashes of soy sauce (basically to taste, however salty you'd want) and maybe 2tbs rice wine vinegar.
                Turn the heat to med-low, let this cook down til it starts to look caramelized. Add water if you need it to prevent burning (as I use very little oil, i tend to use more water, which yeah, steams things, but oh well. In this case, it's good b/c scapes can be chewy and this makes them softer while still retaining a bit of toothsomeness.
                When they approach a soft but still slightly chewy consistency (i generally taste a few to see where they are), take them off the stove and mix in a dash or two of sesame oil and serve.