Garlic Scape Appreciation Society
I’ve been taking an informal survey of how folks use their garlic scapes. In response I’ve heard the following:
The folks at Just Food recommend storing your scapes unwashed and wrapped in a cloth or paper towel in your crisper drawer. If stored this way, they say, the scapes should keep for about 10 days. But with all the recipe ideas out there, I doubt they’ll be sitting around for that long.
The web is brimming with scape pesto recipes, but here’s a particularly delicious-sounding one, borrowed from a Washington Post food blog:
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
If you’re feeling ambitious, another foodie blog offers this recipe for pickled garlic scapes:
Pickled Garlic Scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
Fresh Basil Leaves
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor.
The possibilities seem almost endless. Tell us how you eat your garlic scapes!