HOME > Chowhound > Home Cooking >

Discussion

How to cook garlic scapes?

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The New York Times had an article on scapes and green garlic on Wednesday: http://www.nytimes.com/2008/06/18/din...

      1. 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. 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. 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

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

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

              1. re: foxy fairy

                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

                  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

                  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.