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How to cook garlic scapes?

HungryRubia Jun 20, 2008 06:31 AM

Our CSA has garlic scapes and I have no idea how to use them. Any suggestions?

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  1. g
    GilaB Jun 20, 2008 07:08 AM

    The New York Times had an article on scapes and green garlic on Wednesday: http://www.nytimes.com/2008/06/18/din...

    1. hannaone Jun 20, 2008 07:49 AM

      http://www.chow.com/recipes/11421

      1. l
        LoN Jun 20, 2008 09:37 AM

        If you get more than you can use....just chop 'em up and throw in a baggie for the freezer - great to add to soups, stews, sauces and such...

        1. rworange Jun 20, 2008 09:53 AM

          Here's a Chow Digest article with some ideas
          http://www.chow.com/digest/622

          Here's a link to my post a few years back when I first got interested in scapes and unearthed recipes and ideas like
          -Tilapia Stuffed With Deviled Crab Wrapped in Garlic Scapes
          - Battered and deep-fried scapes
          - Mixing with cream cheese
          - Topping a pizza
          - Pickled Curried Scapes
          - Roasted Garlic Scapes
          - Mashed Potatoes with Garlic Scapes
          - Garlic Scape Tortilla
          - and much much more
          http://www.chowhound.com/topics/293159

          In addition to the chow recipe below about garlic scape stir-fry and the Chow Digest article suggesting adding to a pot of rice, herb butter, pesto, sauteed with chicken broth, added to other veggies, and fritatas, there are lots more discussions and uses in past posts.
          http://www.chow.com/search?search%5Bq...

          1. g
            gordeaux Jun 20, 2008 11:14 AM

            I can't wait for my grower to bring mine!
            PESTO, PESTO, PESTO!

            Puree with evoo, S&P, basil, for a wonderful dressing for pasta/tuna salad.

            once you try them in something (just like everything else) the ideas will come to you.

            Puree w/ mayo, basil for a killer sammich spread.

            Chopped, and sizzled into oil for a garlicky flavor base for fried rice.

            4 Replies
            1. re: gordeaux
              foxy fairy Jul 6, 2008 11:07 AM

              How do you make the pesto? Something like this? Looks delicious!

              http://blog.washingtonpost.com/mighty...

              1. re: foxy fairy
                t
                The Old Gal Jul 6, 2008 01:28 PM

                For the classic recipe substitute garlic cloves for the scapes, and pine nuts for the walnuts, and skip the pepper.
                The recipe from the W Post would make a nice pesto, too

                1. re: The Old Gal
                  foxy fairy Jul 7, 2008 06:56 PM

                  Oh, thanks -- I know how to make classic pesto :) I just meant to ask gordeaux how to make her/his version of the scape pesto.

                2. re: foxy fairy
                  g
                  gordeaux Jul 8, 2008 08:37 PM

                  I'm extremely notorious for not using recipes. I rely on common sense for a lot of things. A scape pesto for me would be:
                  scapes loosely chopped, lightly sauteed in evoo, along with a white onion, and then ground in a blender with:
                  a whole buncha basil
                  flat leaf parsley
                  fresh ground pepper
                  toasted pine nuts
                  salt
                  prolly a touch of hot giardiniera for a heat/salt note
                  some parm/reg
                  more salt if needed
                  thinned out with more evoo, and a touch of lemon juice.

              2. d
                duckduck Jun 20, 2008 07:01 PM

                We got some in our csa box and found that they go great with hamburgers after being cooked up with a bit of butter. They kind of migrated across the plate and it was a nice combo.

                1. nofunlatte Jul 6, 2008 11:23 AM

                  I finally found garlic scapes at my local farmer's market and I liked the taste. Unfortunately, I wanted them to make the Garlic Scape Soup in Heidi Swanson's Super Natural Cooking. I liked the scapes I sauteed and ate, but the soup was a flavorless mess. I MAY try it again, but her instructions for leaving the potatoes unpeeled is off--it really muddies up the flavor. Next time I'll try it with PEELED potatoes. I do like the scapes, though!

                  1. litchick Jul 6, 2008 08:12 PM

                    I like them grilled, or on my pizza. Or grilled and on my pizza!

                    1 Reply
                    1. re: litchick
                      n
                      Nettie Jul 8, 2008 12:22 PM

                      I think that lightly coated with oil and grilled is about the best thing that you can do with them. I also did a focaccia topped with scapes recently that was pretty awesome.

                    2. s
                      seconds Jul 12, 2008 12:05 PM

                      I made this when we got scapes and kale in our CSA basket a few weeks ago - delicious!

                      http://maverickeats.blogspot.com/2006...

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