Tuesday, June 27, 2017

How Do You Use Your Garlic Scapes?

Included in This Week's CSA

8 comments:

  1. Would love to know. We just got a pile of them from our CSA too.

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  2. I use them in anything in which I would use garlic. For those who really love garlic, they are delicious roasted or grilled. Toss them with olive oil, salt and pepper and roast in a 350 degree oven or on a medium hot grill. Turn occasionally until they brown a bit.

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  3. I do the way green onions are used - adds a little zing and prettiness julienned and into soups, salads, etc. Especially nice color touch if you have, for example, tomato bisque or gazpacho, or nice red & yellow endive salad.

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  4. As deer deterrent. The scent remains, even after rain falls.

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  5. I make scape pesto!
    This recipe is from Cedar Circle Farm, Thetford, VT
    10 scapes
    1/3 cup pistachios
    1/3 cup parm cheese
    1/3 cup olive oil
    salt & pepper to taste

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  6. We got some in our CSA, as well, along with some other items I'll be "experimenting" with.

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  7. I'll first discard of any woody ends, much like with asparagus. Then as Bitsy suggests, a minute on the grill (or indoors, held with tongs for a few seconds over an open gas flame) until they are slightly charred helps to eliminate any sharpness that some may dislike, while bringing out a wonderfully subtle sweetness. After a rough chop, the delicious possibilities are endless - some of my favorite uses are topping scrambled eggs, mixing into potato salads, or making a sort of relish to pair with seafood.

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