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Garlic scapes

Fannie721 Jul 2, 2013 10:08 AM

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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    angelsmom RE: Fannie721 Jul 2, 2013 10:20 AM

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

    1 Reply
    1. re: angelsmom
      chicgail RE: angelsmom Jul 4, 2013 07:11 AM

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

    2. n
      nemo RE: Fannie721 Jul 2, 2013 10:37 AM

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


      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
        magiesmom RE: nemo Jul 2, 2013 03:53 PM

        Scape pesto with pistachios is delicious.

        1. re: magiesmom
          Leepa RE: magiesmom Jul 4, 2013 04:57 AM

          Just scapes with pistachios and olive oil. Cheese?

          1. re: Leepa
            tcamp RE: Leepa Jul 4, 2013 09:04 AM

            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.

            1. re: tcamp
              Leepa RE: tcamp Jul 4, 2013 11:51 AM


      2. fldhkybnva RE: Fannie721 Jul 2, 2013 07:53 PM

        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. lisavf RE: Fannie721 Jul 3, 2013 01:16 PM

          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
            fldhkybnva RE: lisavf Jul 3, 2013 03:35 PM

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

            1. re: fldhkybnva
              lisavf RE: fldhkybnva Jul 4, 2013 04:22 AM

              Those are scapes. Your bounty looks beautiful!!

              1. re: lisavf
                fldhkybnva RE: lisavf Jul 4, 2013 07:42 AM

                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
                Nyleve RE: fldhkybnva Jul 4, 2013 08:14 AM

                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
                  fldhkybnva RE: Nyleve Jul 4, 2013 09:10 AM

                  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. l
              luciaannek RE: Fannie721 Jul 3, 2013 04:37 PM

              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.

              1. nokitchen RE: Fannie721 Jul 4, 2013 11:35 AM

                Scapes are a bit of seasonal fun. I throw them in anywhere I'd use garlic, scallions or even sometimes onions (though I usually put the onions in too; spring onions are awesome).

                This week alone I threw some in with the spinach, sauteed some with julienned vegetables (added nice color along with the flavor), threw them in with the onions in a fajita and scattered chopped bits of them over a hummus.

                1. l
                  Leslie RE: Fannie721 Jul 4, 2013 11:41 AM


                  White bean and garlic scape dip- delicious!

                  1. biondanonima RE: Fannie721 Jul 5, 2013 05:31 PM

                    I made my first batch of garlic scape pesto tonight - delicious! My scapes were very sweet, so I ended up adding a couple of cloves of garlic to add a little pungency. I used raw almonds for the nut element - their sweetness worked well, but I could see pistachios being excellent as well. Plenty of olive oil, a little parmeggiano and salt and we were good to go!

                    I still have a half pound or so left - I'm considering roasting them. Will report back!

                    1. l
                      littlechef1 RE: Fannie721 Jul 19, 2013 07:34 AM

                      When I used my scapes I cut them all up Sautéed with olive oil s &p to taste and poured over pasta with Parmesan cheese it was Delicious try it.

                      1. m
                        mdzehnder RE: Fannie721 Jul 22, 2013 08:15 AM

                        Pesto works quite nicely. I also love roasting them in the oven. I imagine this would be a similar result to the grilling mentioned above. I just toss them in a pan with some par-boiled potatoes, herbs and S&P, then roast for about an hour, give or take. They caramelize and get very crispy and crunchy, almost like a cracker texture--totally removes the fibrous character they otherwise have.

                        1. Lambowner RE: Fannie721 Jul 22, 2013 08:23 AM

                          Cut off the top above the joint and use the bottom. They are great on pizza and boiled with fresh green beans. Cooking gives them a mild garlic flavor. They are pungent raw.

                          1. mariacarmen RE: Fannie721 Jul 22, 2013 04:21 PM

                            cut off the woody ends and quick saute them, finishing with ume plum vinegar, yuzo vinegar and/or ponzu sauce. delish as a side dish or mixed into rice or an omelet.

                            5 Replies
                            1. re: mariacarmen
                              fldhkybnva RE: mariacarmen Jul 23, 2013 07:03 AM

                              I tried to saute and they were quite fibrous. Do I just need to saute them longer?

                              1. re: fldhkybnva
                                dfrostnh RE: fldhkybnva Jul 24, 2013 05:53 AM

                                If scales are fibrous or woody, I suspect they were picked too late. I pick mine before the scape makes a full circle. If they make a second circle, they have gotten too old. When you see them for sale, you can see how much of a circle they make.

                                1. re: dfrostnh
                                  fldhkybnva RE: dfrostnh Jul 24, 2013 07:36 AM

                                  I'm not sure which circle you're referring to, the entire stalk? Here is a picture of the scapes I used, is this consider not a full circle?

                                  1. re: fldhkybnva
                                    mariacarmen RE: fldhkybnva Jul 25, 2013 12:09 AM

                                    Yeah, mine are curled more than yours. but i trimmed off the woodier ends, just like asparagus, and sauteed them til they were quite wilty.

                                    1. re: mariacarmen
                                      fldhkybnva RE: mariacarmen Jul 25, 2013 07:44 AM

                                      Great, thanks. I think that's the issue, I didn't saute them that long. I'll be on the lookout at the Farmer's market but I think I remember the vendor said the season was ending soon.

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