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!
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.
re: foxy fairy
re: foxy fairy
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
prolly a touch of hot giardiniera for a heat/salt note
more salt if needed
thinned out with more evoo, and a touch of lemon juice.
Here's a Chow Digest article with some ideas
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
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.