Garlic Scapes

Posted by Peggy on June 20, 2011

Thanks for checking in.  Here's a recipe for Garlic Scape Pesto 

(originally from The Garlic Farm):

1 cup (or more) grated romano (or parmesan) cheese
1 tablespoon fresh lime or lemon juice
1/4 pound scapes
1/2 cup olive oil
salt and papper to taste

Puree scapes and olive oil in a blender or food processor until smooth. Stir
in parmesan/romano and lime or lemon juice and season to taste.

In addition to the ditty below which, perhaps sent you here to begin with, if you have anything to add on this topic, please chime in.  Enjoy the green.

Garlic Scapes are those curly shoots that garlic pushes out around this time of year.

While beautiful to look at, they should be cut so the bulb size of the garlic under ground can grow to be as big as possible. So what do you do with hundreds (or even just 50)? One can only eat so many salads (greens, egg, tuna, potato) or omelets with them before the novelty wears off. What I do to preserve the sensation of June all year round is make Scape Pesto and freeze it in batches for easy access. Throw handfuls (minus the pustule part, which is mealy to me and, if freezing, minus the cheese and citrus) of them in the food processor with olive oil, maybe some parsley or arugula, but solo is also fine. The result is a garlicky, green pureed base for stir frying or sauteing greens, adding to pasta or whatever else you can think of.


Posted by cynthia hochswender on
Loved this, can't wait for more. Selling any scape?
Posted by Peggy OBrien on
Paley's has some for sale.
Posted by Patty Goodwin on
Love this recipe!
Question: if I buy scapes at the Farm Market and want to keep them for a couple days, can I just stick them in a jar with water (cause they're also so pretty to look at) ?? Or better to store in fridge??
Love your site !!
Posted by Peggy O'Brien on
Aren't they gorgeous? Give the water idea a try. If you keep it fresh and cool it should work for at least a few days. Though in a plastic bag in the crisper drawer works well, too.
Posted by BB on
Here's one from the NYT a few years ago:
White Bean and Garlic Scapes Dip

Time: 15 minutes

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.
Posted by Angie Engle on
Got some at Silimar in Millerton. Used the green part like chives but love the idea of the bean and scape dip. Lovely site, Peg!
Posted by Dave on
Try the Amenia farmer's market at the old Elementary School. Fridays from 3-7PM. There is Scape there. Buy right from the farmer!
Posted by Jane Bollinger on
12 Uses for Garlic Scapes

1. Use as you would asparagus. 
2. Add to an omelet or a frittata
3. Add to salads or pasta dishes as a “secret ingredient.”
4. Grill, roast, or broil with olive oil and salt.
5. Keep it raw and make some garlic scape pesto.
6. Garlic scapes sautéed in butter stirred into mashed or lightly browned diced potatoes.
7. Creamy garlic scape soup seems right up my alley, but I have yet to try it.
8. Pickles! 
9. Puree with your favorite dips to give it a garlicky punch.
10. Stir-fry with rice, noodles, vegetables, or meats.
11. Deep-fried with a light tempura-like batter.
12. Add finely chopped garlic scapes to bread dough.
Posted by Leslie on
HI Peggy, we've made this twice and just love love love it! perfect on pasta or by itself with crackers. thank you for the idea as we have a whole row of garlic scapes to use up!
Posted by Penny on
Super website and delightful blog. Have you seen the beautiful bowl filled with garlic scapes at Kamilla's Flowers in Millerton?
Posted by charlie Keil on
Responding to your kohlrabi comments. Kohlrabi a fave rave in my family for over 60 years. I grew it as a pre-teen for my German grandma who also made sempf gherkins out of any cucumbers that remained on the vine too long and got yellow with age! She and her son, my father, liked young tender kohl rabi because they do get woody and stringy and chewy and . . . . ruined! if you don't pick them in their prime. Don't cook well either, past a certain age. So water and fertilize when young, make sure they have all the trace elements of any organic fertilizer, because if they don't get a good bulb going for any reason, it's a big disappointment. 
I'm going to copy this, post at facebook.
Posted by charlie Keil on
On garlic scapes: you might not want to eat them all even tho it does enlarge the garlic in the ground if you "prune" the scapes. You can let the scapes flower and make bulbets or "seed" garlic for October planting, and a harvest two mid-Julys later. They will overwinter, look like grass next spring. My garlic "grass" is mostly lost in grass/weeds about now, but a few 100 may be making scapes next June. 
Big plus for garlic is that you can grow it almost anywhere since deer and other critters not so fond of the stuff. Put it in flower gardens and let it flower! Make "seed". Become perennial. Have garlic at all stages of the cycle each year. Some flowers are reddish, some shades of blue.