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Garlic scapes

How do you prep them? What part do you use, the top of the stem (it is woody and fibrous), the bulb, or the root end?

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  1. I either make pesto with them or cook them on the grill.

    1 Reply
    1. re: angelsmom

      Even better, if you are lucky enough to get them at the same time: scape/ramp pesto.

    2. The bulb at the top turns into a flower. Here's a link to show you what it will look like.

      http://www.greenling.com/blog/recipes...

      I usually cut that off. I've never received any leaves, just the curly stems. Trim them and use as much of them as you can. Love just grinding them up with cheese for pasta or a sandwich spread. Freezes well.

      4 Replies
      1. re: nemo

        Scape pesto with pistachios is delicious.

        1. re: magiesmom

          Just scapes with pistachios and olive oil. Cheese?

          1. re: Leepa

            I make mine with the scapes, chopped beforehand, then walnuts, oil, and finely grated cheese stirred in at the end.

            I cut off the flower end which I save to slice up and add to stir fried zucchini or other veggies.

      2. I think the pesto idea sounds great. A few days ago I found some at the Farmer's Market and it was my first time with scapes and I read that they are good sauteed. Well, I found the texture to be way too woody and chewy for that so I think pesto would be great to get the flavor and eliminate the not so pleasant mouthfeel.

        1. It sounds to me like you are describing young or spring garlic, not garlic scapes. The scape is the thin shoot that comes up out of the middle of the plant and, as nemo said, will eventually flower at the top. It kind of looks like the green part of a scallion but firmer. The bulb is what will eventually turn into full-grown head of garlic. I don't eat the leaves - they are tough and unpleasant.

          The bulb (root end) is delicious. Last week I used chopped raw spring garlic bulbs (including some of the light green part of the stem) and sauteed thinly sliced garlic scapes to make aglio e olio. Regular cured garlic is too strong for my taste to use raw in this dish, but the spring garlic was perfect, and the scapes added a pretty green color along with the garlic flavor.

          5 Replies
          1. re: lisavf

            Here's a picture, can you tell which these are?

             
            1. re: fldhkybnva

              Those are scapes. Your bounty looks beautiful!!

              1. re: lisavf

                Thanks, I must admit I'm itching for Sunday to roll around again as the pickles and salsa magically disappeared in 2 days. Perhaps I'll try the garlic scape pesto if I spot them again this weekend.

              2. re: fldhkybnva

                Those are scapes. The "bulby" looking thing is actually the flower bud and is the top of the stem. Yours have no root, as it's just the flowering shoot that has been cut off to allow the garlic bulb underground to develop. I always cut off the flower bud because I find it's usually tough.

                1. re: Nyleve

                  Yea, I wasn't sure whether to eat the bulb or not so decided against it but thanks for the information for next time.

            2. I make pesto or I mince them finely and put them in salads. I haven't done much longer slower cooking but i have heard that they are really good. They have a sharp raw garlic taste so you can put them in salads or other dishes if you are looking for that.

              You can use the whole thing, but I find that if I don't use them right away the tip past the flower dries out so I cut that part off.