Friday, June 15, 2018

From the Community: How Do You Use Your Garlic Scapes?

Photo by Salt Water New England
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.
- Bitsy. 

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. 

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

 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
- Michelle Adams

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. 


  1. Replies
    1. Going to town for the pistachio nuts.

  2. My garlic hasn't "scraped" just yet, but I look forward to trying out these ideas. Thank you to Betsy and Michelle and to you, our hostess, Muffy.