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Garlic scapes!

Garlic Scapes

Someone from the big farm market called today to tell us that they had five pounds of garlic scapes in, and to ask how many we'd like.

"All of them!" I answered.

She then asked, "But what do you do with them? They look like weeds."


What can't you do with garlic scapes?! You can use them in place of garlic, toss them in salads, add them to egg dishes, grill them (my favorite), roast them for soup, make compound butter with them, turn them into dip or a sauce, place them under a protein when baking/roasting, pickle them, use them in risotto, add them to cheese dishes, add them to rice dishes, turn them into pesto, stir fry them, braise them, use them as a pizza topping, add them to savory bread pudding/cheese muffins/yeast-raised bread, plus loads of other things that I'm probably forgetting.

They taste like a mild, mellow garlic, a mild, mellow green garlic. I know, saying that something tastes "green" isn't the best description, but it is my favorite because garlic scapes have a mildly sharpish, garlicky springlike quality to them when they're young. I love them. You may not have noticed. :P

In any case, Shog and I now have four pounds in the freezer (you do not have to blanch them before freezing when they're young), and we'll be using them for weeks to come. *dances*

P.S. *points to icon* It's relevant because it's my only veg-related icon.

P.P.S. I did forget one use of scapes! You can skewer fish, meat and poultry with the older, woodier bases for grilling/roasting, and they infuse the protein with a lovely flavor. :D


( 32 comments — Leave a comment )
Jun. 14th, 2016 12:32 am (UTC)
Jun. 14th, 2016 12:34 am (UTC)
I can't wait to make soup!
Jun. 14th, 2016 12:39 am (UTC)
I've only bought/used them once. They were ok ... I probably should have done something more adventurous with them.
Jun. 14th, 2016 12:41 am (UTC)
Brushing them with the tiniest bit of oil and grilling/broiling them is my favorite thing to do with them. They taste incredibly good that way, and they bring a lot of flavor to various soups once grilled. Oh, and in cheese bread? They are divine. :D
Jun. 14th, 2016 12:45 am (UTC)
Found my post where I used them. It was a LONG time ago. :)


I bet they're available at the city market now.

Edited at 2016-06-14 12:47 am (UTC)
Jun. 14th, 2016 12:50 am (UTC)
I've never had mussels! That looks like something very good to try with them. You make such wonderful-looking dishes, you really do. :D
Jun. 14th, 2016 12:59 am (UTC)
Thank you for the compliment. I can get live mussels pretty reasonably though I've been counting my pennies lately.
Jun. 14th, 2016 01:05 am (UTC)
My dad was allergic to shellfish, so I never developed a taste for them. I should probably live a little and try them at least once.

I often wish we lived close to each other so that we could cook for each other; I think I'd get the better end of the deal. :D
Jun. 14th, 2016 01:13 am (UTC)
That's very flattering but I bet there are a lot of dishes that never crossed my radar that you make regularly which would blow me away.
Jun. 14th, 2016 01:15 am (UTC)
That's nice of you to say, especially considering that you've seen pics of my "experimental" cookery. :P *hugs*

Edited at 2016-06-14 01:16 am (UTC)
Jun. 14th, 2016 01:25 am (UTC)
Experimental cookery IS experimental. And who has time and materials to redo the recipes and plate with garnishes, sauces etc.

PS: I took almost 500 food pics in May ... I posted a fraction of them. And most of those were taken at the dim sum and sushi restaurants I went to. :)
Jun. 14th, 2016 01:28 am (UTC)
Mom always said that we had to eat our mistakes, and I do. Mostly, they're not too bad as to interfere with flavor. Mostly. :P

Wow! You were busy. I fell into the site you recced recently; there was so much to see there. You should start your own food blog.
Jun. 14th, 2016 01:54 am (UTC)
I usually eat my mistakes too. Very rarely I toss bread. Never meat though. You can usually scrape off sauces and re-purpose.

My mom did NOT like fish so she only cooked smelt, pickerel and salted cod for my dad. They bought pickled herring for my dad though neither my mom nor I ever touched it. We NEVER had shrimp, mussels or any other seafood like that until I lived on my own and did my own grocery shopping.

Do you mean Fridgg? I DO have a food blog but it's just a copy/paste from here since Jan 2015. Look for my username. :)

Edited at 2016-06-14 01:56 am (UTC)
Jun. 14th, 2016 09:57 am (UTC)
I didn't know it at the time, but during my early childhood, we wouldn't have eaten if not for Mom's garden, Dad's hunting, and meals with extended family. I never felt deprived until we moved off the mountain and into the land of government cheese, which was when I first experienced eggs in cartons. God, I thought they were funny, and I could never for the life of me figure out how the chickens laid them so perfectly in the cartons! :P Even then, there were no mistakes; just meals.

Yes, Fridgg! That's a great site. Food porn, indeed. :D
Jun. 14th, 2016 04:32 pm (UTC)
I can't say I remember many details of my first 10 yrs of life though I know we lived on either my mom's or dad's family farms Mostly my mom's as she was an only child and it was expected she and my dad would inherit the place after the grands passed away. We grew all our fruits and veggies and raised animals for slaughter.

In the only pic we have of those years, I was a plump faced solemn little girl and I don't think I ever went hungry though I didn't have a lot of toys or dolls to play with from what my mom has said. I never asked though.
Jun. 14th, 2016 07:05 pm (UTC)
I think I would have loved growing up on a farm (until I was old enough to resent the chores). :)
Jun. 14th, 2016 07:09 pm (UTC)
Which is why I'm glad we left when I was 7. :)
Jun. 14th, 2016 07:23 pm (UTC)
Jun. 14th, 2016 12:46 am (UTC)
Thanks, I've use onion one´s but never thought of using garlic scapes (Duh!; silly me). I will try them. I read your post to hubby and we agree it sounds quite good.
In a related topic have you try fresh beetroot leaves?. I use them like lettuce for salads with a simple dressing made with lemon, olive oil and salt.

Edited at 2016-06-14 12:46 am (UTC)
Jun. 14th, 2016 12:52 am (UTC)
Lunch yesterday was roasted beets on a bed of their own dressed greens and goat cheese. I love beet greens! I also use them in greens au gratin (a light one, so that the greens' flavor isn't lost to the cheese).

I'd really like to try onion scapes; none of our markets get them in. I don't think the big market would bother with the garlic scapes if I and a few others didn't ask for them (the question about how many do you want from the clerk was because she didn't understand I'd ordered that many on purpose :P).

What do you do with the onion scapes?

Edited at 2016-06-14 12:53 am (UTC)
Jun. 14th, 2016 01:07 am (UTC)
Let's try my culinary vocabulary which is more passive than active.

Mmm, I use them in WOK dishes with grilled mushrooms; sometimes added in mashed potatoes; also added in rice; I use them with fish or red meat preparations.

Jun. 14th, 2016 01:11 am (UTC)
Stir frying them sounds really good! Chives are so good in mashed potatoes, I can just taste how onion (and garlic!) scapes must be delightful in them. All those ideas sound good, and now I'm hungry again. :D
Jun. 14th, 2016 12:52 am (UTC)
I don't think I've ever come across garlic scapes before *googles* So now I know :)

There is a wild relative of the garlic grows around here - most people consider it a weed as it is leggy and 'stinks', with a tiny bulblet at the base, but it can be used just like you have suggested for the scapes. B has been considering going over the woods to harvest a bunch or two, but hasn't had much energy of late (I may have to prod him a bit)
Jun. 14th, 2016 12:57 am (UTC)
It's amazing what gets thrown out before veg hits the market; I was in college before ever I knew celery had leaves. Yesterday, I bought new celery with the greenest leaves I've ever seen on a bunch of celery and used it in egg drop soup. Thank goodness for farm and farmers' markets!

Oh, yum! I'm jealous. I hope you have a chance to get some this season—and that you share pictures!
Jun. 14th, 2016 01:22 am (UTC)
In Chile we prepare celery leaves infusions. I don't like it very much, but it has diuretic properties.
Jun. 14th, 2016 01:24 am (UTC)
I didn't know that about celery; that's interesting. I do like celery leaves in soup. I'm not sure how I'd feel about drinking it—but I think I might try it as an iced drink because it does sound refreshing. :)
Jun. 14th, 2016 01:39 am (UTC)
If you like them in soups you might like them in rice. When I was a kid my mum used to stir-fry rice, with chopped carrots and some celery leaves; after that, she added the boiled water and prepare rice the common way. She removed the leaves before serving because it doesn't look nice, but the leaves let a very soft flavour in the preparation.
Jun. 14th, 2016 01:42 am (UTC)
That sounds delicious. I'm definitely trying that. :D
Jun. 14th, 2016 11:47 pm (UTC)
I love those in Korean side dishes! I've seen my mum use them various things, too :D
Jun. 15th, 2016 12:54 am (UTC)
They're super yummy! :D
Jun. 15th, 2016 12:23 am (UTC)
OMG four pounds of scapes
Jun. 15th, 2016 12:42 am (UTC)
We actually bought all five pounds but only froze four. Shog wanted me to keep more than one pound out of the freezer, but I want to savor them. :)
( 32 comments — Leave a comment )