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Jun 5, 2009 07:43 AM

Garlic Scapes

My little farm has an abundance of garlic scapes. They store for a few weeks in the fridge or can be chopped and frozen for later use. I am using them in my daily cooking and they cook a lot like green onions and add a nice garlicky background to food. It's not an overwhelming hot garlic flavor. They are mild and tender.
My question is about how can I promote these scapes to get them out there in someone's kitchen. I have listed them online at but I am looking for more ideas and recipes. I grow a lot of heirloom and things you don't find in most grocery stores so this problem comes up each season. People just don't know what to do with unfamiliar veggies and I need to get them to try them and learn how to use them.
Are you buying anything new and interesting?
I am sure a lot of market growers can benefit from your answers. We need to connect with adventurous cooks and eaters. Taking them to the farmer's market is only going to work if people are coming to the market with a willingness and desire to discover something new and delicious.

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    Blender, scapes, olive oil, vinegar, salt/pepper. Puree it, and then use it as a dressing for pasta salad with some decent parmesan, and chiffonaded fresh basil along with the standard veggies you'd use. Tortellini salad shines. I'll also use this same dressing for sandwiches.
    Scapes are unbelievably delicious if you like garlic.
    I prefer them raw, but another thing I do every year is make a pesto out of them.
    I have been eagerly awaiting my stash from my csa guy this year. Should be coming soon.

    7 Replies
    1. re: gordeaux

      Oh, that sounds wonderful. Thank you! Do you mind if I post these to my CSA list members? Yep, it's garlic scape season! I want to make up a CSA guide for all the veggies I grow. Sometimes people just need a little nudge to fall in love.

      1. re: mossgathers

        Post away. I'll use 3 or 4 whole scapes per cup of evoo. Season it how you like from there. More or less scapes as you wish, too. It's more of a thought than a recipe.

      2. re: gordeaux

        Part of the problem is that folks, including yours truly, don't know how to conveniently prepare them. My wild scapes are such tiny little things that require much time to handle and peel. It seems hardly worth the effort.

        1. re: condie

          Not sure those would be worth the effort. The local scapes I get get are like two feet long and curled up. I don't have to peel them for my uses.

            1. re: Chowrin

              I had misunderstood what was meant by "garlic scapes". I thought it meant the small seeds that come at the top of the garlic plant. They are as good as the garlic bulbs, but are a lot more trouble. I am now better informed on that subject.

          1. re: gordeaux

            Thank you so much for your post, gordeaux. It gave me inspiration to finally use the scapes I picked two weeks ago. No blender needed, though, just a garlic press. Incredibly delicious with S&P and just a bit of EVOO. Slathered it in on tomato and toasted bagel. Wow, wow, wow , these were so good plus distinctive from garlic in the store.

          2. There was a whole thing about scapes in the NY Times last year, with a bunch of recipes and an article. If you go to their website and search "garlic scapes" you'll find them, but here's a link:
            Maybe that'll be useful for you in marketing? After reading that I went to the farmers market and bought a ton; they were great.

            1. Thanks for the reminder. Tomorrow I'll head to Pete's Produce Farm in Westtown, PA for my first garlic scapes fix of the season.

              1. They were all over the farmers market I went to (in DC) this weekend -- so many vendors had them! I'd never used them before, but yum ... and so pretty. :)

                1. Come to our local farmer's markets and we'll buy them! If you are in the SF Bay Area, you'd have no trouble finding buyers.