Tuesday, June 27, 2017

How Do You Use Your Garlic Scapes?

Included in This Week's CSA


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

  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.

  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.

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

  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

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

  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.