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Garlic scapes: now I know what they are, what do I do with them?

  • mels Jun 20, 2011 06:47 AM
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I never heard of garlic scapes until yesterday when my father gave me a bunch of them that he picked out of his garden. I did some Googling and get the idea of what they are but I still need some basic info. I saw recipes for them (garlic scape pesto seems to be a biggie) but I would prefer to know how to treat the ingredient then do my own thing. I haven't even nibbled a piece of them yet to see exactly what I am dealing with.

The scapes have the texture of a green bean...do they have to be cooked or can you use them raw? Is there a single best way too cook them, e.g. blanching or saute, etc.?

I was planning on hacking up some fresh asparagus I have and pan roasting it tonight. I am thinking of throwing chopped scapes in there and seeing what happens. Does this sound like a reasonable scape application?

As I said, I am a complete newbie to the scapes. It is a completely foreign ingredient to me!

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  1. I got some at the farmer's market last week. I chopped them into ~ half inch long pieces and sauteed them up with corn (fresh cut off the cob) in a little butter and that was very tasty. I bet you could chop up the more tender tops and eat raw in a salad.
    I think they would be fab with asparagus, but maybe add them in the last 5 or 10 min of roasting.
    Let us know what you end up doing,
    P

    1. You can use them just like garlic cloves. The taste is "fresher" and not so strong. I used some Saturday morning to make herb butter. Tonight I plan to use them in a stir fry with asparagus, bean sprouts and noodles. Cut off the bud end. It's woody.

      1. I just froze a big bag.

        We grill or roast them with EVOO. Grilled scallions and leeks are good also. If you're in a city and don't have access to a grill roasting scapes in the oven works well.

        2 Replies
        1. re: financialdistrictresident

          I make a large batch of scape pesto from the Dorrie Greenspan recipe and freeze the extra; it keeps very well for as long as one year. Recipe link does not seem to be working right now, but you should find it with Google.

          1. re: erica

            I realize (OP) is not interested in recipes, but I second Dorrie Greenspan's pesto--it is very, very good
            http://www.doriegreenspan.com/2009/06...