About Garlic Scapes
The whirly-gigs of the allium family!
Garlic Scapes are the “flower stems” of garlic plants. Our farmers trim the scapes from the garlic plant because they take energy from the plant that is needed to produce garlic bulbs at their full potential.
Store scapes, unwashed, in a loose plastic bag in your crisper. Wrap a paper or cloth towel around them, which will help keep them dry. They’ll keep for a week or more.
Preparation and Tips
Scapes are mild in flavor and slightly crisp-tender which makes them outstanding on their own or as an addition to pasta dishes, scrambled eggs (my husband’s favorite), stir frys, salads, soups, pestos, and so much more. Use them in place of garlic in most any recipe; just remember, the flavor will be a bit milder. Chop into cooked dishes as you would spring onions.
They can be eaten raw or cooked, definitely make a statement on the relish tray, and are great piled fancifully onto grilled meat. Pickled garlic scapes are super too.
Garlic Scapes are especially yummy when grilled!
Lightly coat the scapes with olive oil. I’ve found the easiest way to do this is to rub some oil on my hands and then rub it onto the scapes. Sprinkle with kosher salt. Place on a hot grill and cook about 2 minutes, until light brown. Or skewer, snaking it around other veggies. (I added swordfish cubes to the kabobs in this photo, taken a couple of years ago).
Liz Talley, Urban Graze
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