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Garlic Scape Appreciation Society

June 16, 2010

I’ve been taking an informal survey of how folks use their garlic scapes.  In response I’ve heard the following:

  • I stir fry them.
  • I use them like garlic, duh!
  • I saute them with eggs.
  • I sprinkle them on top of rice and mashed potatoes.
  • I make garlic scape pesto.
  • 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

    Ingredients:
    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

    Method:
    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

    Chili Flakes

    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!

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