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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)
(no subject) - iulia_linnea - Jun. 14th, 2016 12:50 am (UTC) - Expand
(no subject) - a_boleyn - Jun. 14th, 2016 12:59 am (UTC) - Expand
(no subject) - iulia_linnea - Jun. 14th, 2016 01:05 am (UTC) - Expand
(no subject) - a_boleyn - Jun. 14th, 2016 01:13 am (UTC) - Expand
(no subject) - iulia_linnea - Jun. 14th, 2016 01:15 am (UTC) - Expand
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(no subject) - iulia_linnea - Jun. 14th, 2016 01:28 am (UTC) - Expand
(no subject) - a_boleyn - Jun. 14th, 2016 01:54 am (UTC) - Expand
(no subject) - iulia_linnea - Jun. 14th, 2016 09:57 am (UTC) - Expand
(no subject) - a_boleyn - Jun. 14th, 2016 04:32 pm (UTC) - Expand
(no subject) - iulia_linnea - Jun. 14th, 2016 07:05 pm (UTC) - Expand
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(no subject) - iulia_linnea - Jun. 14th, 2016 07:23 pm (UTC) - Expand
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.

(no subject) - iulia_linnea - Jun. 14th, 2016 01:11 am (UTC) - Expand
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.
(no subject) - iulia_linnea - Jun. 14th, 2016 01:24 am (UTC) - Expand
(no subject) - nocturnus33 - Jun. 14th, 2016 01:39 am (UTC) - Expand
(no subject) - iulia_linnea - Jun. 14th, 2016 01:42 am (UTC) - Expand
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 )