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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


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