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From Monroe Farm Market
<p>Garlic scapes, which emerge from hard neck garlic varieties, are seed stalks that curl upward as they grow. By snipping off the scapes before the seeds develop, more energy goes into developing a larger garlic bulb.<br /> When the garlic scapes are still in full curl, they are tender and succulent. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes.<br /> The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, Middle Eastern, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.<br /> Storage: Garlic scapes store well. You can keep them in the refrigerator for approximately 1 month, though fresh-cut is always the best. Remove the seed pod tip before using.<br /> Preparation: Scapes tend to get tough and/or loose flavor if overcooked, so start simple. To learn how much cooking is enough and how much is too much, cut scapes to desired lengths and sauté in a little olive oil over medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and tasty.</p>Source: http://www.wisegeek.com/what-is-garlic-scape.htm & http://www.garlicfarmct.com/recipes.htm (Entered by Jill Young)
Step by Step Instructions
- Roasted Garlic Scapes: Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. Serve as a side or main dish. Tastes like roasted garlic but creamier.
- Mashed Potatoes with Garlic Scapes: 2 1/2 lbs. Russet potatoes, peeled and cut into 1" pieces, 2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle), 1-2 Tbsp, olive oil, 1/4 cup finely chopped scapes,1/4 cup hot milk (or more). Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
- Garlic Scape Pesto (from maryjanesfarm.com/SimplyMJ): 1 cup grated Parmesan cheese, 3 Tbsp. fresh lime or lemon juice, 1/4 lb. scapes, 1/2 cup olive oil, Salt to taste. Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.
- Garlic Scape Hummus: 2 cans of chick peas (garbanzos) drained, 1 cup sesame seeds or tahini, 2 tablespoons olive oil, 1/2 cup lemon juice, 1/2 cup fresh chopped garlic scapes. Place the ingredients in a blender on high until a thick paste forms. Salt to taste. Optional: add your favorite curry, to taste.
- Garlic Scape Ideas: - You can add sliced scapes to any stir fry recipe. - Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe. - Chop and add to guacamole or fresh salsa. - Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels. - Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, French bread floated on the soup. - Use them as you would green onions, they're just better. - Chop and add raw to salads. - Add to toppings for bruschetta or pizza. - An excellent addition to stocks....and much Asian cuisine. - Put in Thai chicken/basil/coconut soup.
- More Great Ways to Use Scapes: Garlic scapes can be used almost like asparagus. Cut scapes into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste. Add to pickled beets or cucumbers. Steam and dress with a bit of lemon juice. Use as a garnish. Use chopped fresh scapes as a garnish for tomato or potato soup. Add chopped scapes to vegetable soups and stews toward the end of cooking time. Add to egg dishes or mashed potatoes.
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