Scapes are the flower stalks on members of the Allium family
(onions, leeks, chives, and garlic). Garlic scapes, which only appear
on the finest hardneck garlic varieties, curl upward as they grow
little seed like bulbs. Garlic producers remove the scapes to enhance
bulb development.
When garlic scapes are sill in full curl, they are tender and
delicious. They provide a subtle garlic flavor and crunchiness if added
to salads and soups, they cook well in stir fries, and can be processed
in vinegars, as pickles, or into green “pesto” sauce.
Scapes will last for weeks if kept in a brown paper bag in the
refrigerator. They also freeze well when chopped and placed in
containers. Do not wash when freezing.
These young curling flower stalks are tender, yet crunchy, with a
subtle garlic flavor, but without the garlic “bite.” Garlic scapes are
a delicacy in some Asian cuisines and are available occasionally at
gourmet restaurants, as well as local farmers’ markets.
General Cooking tips: Remove the entire stalk tip above the pod
[umbel] before cooking. Don’t overcook, they tend to get tough and/or
lose their flavor. Try starting simple, to learn how much cooking is
enough and how much is too much by sautéing the scapes in a little
olive oil at medium heat, adding salt and pepper to taste. The end
result should be a side dish that is elegant and delightfully tasty.
Garlic spears can almost by used like asparagus. They are very well
suited for stir-fries.
Garlic Scape Ideas:
- A scape is a wonderful substitute for fresh garlic.
- Chop fine and sprinkle it over green pasta or potato salad.
- Roast scapes with potatoes, cut up and drizzled with olive oil (roast at 400 degrees for half an hour or so).
- Cut them one-half inch long, sauté them, and serve them as a side dish.
- Brush scapes with olive oil and grill them in a veggie basket until they’re crispy.
- Add sliced scapes to any stir-fry recipe.
- Chop and add to softened cream cheese or goat cheese.
Garlic Scape Pesto (this pesto spread is delicious on pizzas or sandwiches)
1 cup grated Parmesan cheese
3tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2-cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in
Parmesan and lime or lemon juice and season to taste, Serve on bread,
crackers or pasta.
Spinach and Garlic Scape Pesto
3 cups of packed fresh spinach leaves
1/2-cup parsley
2/3-cup grated Parmesan cheese
1/2-cup walnuts
8 chopped garlic scapes
2 tbsp. basil
1 cup of extra virgin olive oil
Process until smooth. While motor is running, drizzle in oil. Makes 2 cups.
Mashed Potatoes with Garlic Scapes
2 1/2 lb. of potatoes, peeled and cut into 1” pieces.
1/2 stick butter
2 Tbsp. olive oil
1/4 cup finely chopped scapes
1/4-cup cream (or more)
Cook potatoes until very tender. Drain and return to pot. Over
medium high heat, melt butter with olive oil in a small skillet. Add
scapes and sauté about 5 minutes. Add to potatoes and mash. Gradually
add milk while stirring. Season with salt and pepper.
Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top
with Kosher or Sea Salt. Put the loaded and covered pan in an oven
heated to 425 degrees for 30-45 minutes. Cook until they begin to brown.
Grilled Garlic Scapes
1 lb. of garlic scapes
Olive oil
Salt and pepper
Cut scapes into pieces about 2 inches long and place onto a large
sheet of foil wrap. Sprinkle liberally with olive oil; season to taste
with salt and pepper. Bundle up the foil and grill for about ten
minutes or until soft and golden.
Lemon Scented Pasta with Garlic Scapes and Veggies
1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
1 cup of fresh corn
1 cup of flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup of chicken stock
Cook the spaghetti until al dente and set aside. Sautee scapes and
tomatoes till fragrant. Then add the corn, parsley, lemon zest, and
lemon juice. Simmer lightly. Turn up the heat a little, add the chicken
stock and pasta, and toss everything to coat. Continue tossing until
the sauce is slightly thickened. Serve garnished with remaining Parsley.
I found this recipe on a website for Clagette Farm in the Washington D.C. area. It was provided to them by a CSA member, Mark Lindley in 2005.
Garlic Scape Pesto / Hummus Dip was a huge hit at a party this past Sunday. Note that only a couple recipes I found on the Internet point out that you should cut off the scapes below the bulge where the flower bud begins. Use the tops as decorations for the pesto / hummus dip. In the recipe certain ingredients are not essential but enhance the result, making it smoother, richer or both. You may omit the spinach or pine nuts, for example, if you don't have them, but they are nice touches.
INGREDIENTS
1-2 cups of garlic scapes
1-1 1/2 lemons
1 can chickpeas, drained.
1/8 - 1/4 teaspoon cayenne pepper
1-2 cups extra virgin olive oil
1-2 teaspoons salt
2-3 cups "tender" greens such as spinach, arugula, spicy greens mix
2-3 tablespoons sesame tahini
1 cup or more finely grated parmesan or romano cheese
1 cup pine nuts
PROCEDURE
Remove tops from 1-2 cups of scapes and reserve as decorations; cut in 2 in. lengths. Process with 1/2 - 1 cup olive oil in food processor for 2-3 min. until finely chopped.
Add drained chickpeas.
Add 2-3 tablespoons sesame tahini.
Add juice of 1 - 1 1/2 lemons, seeds removed.
Add 1/8 - 1/4 teaspoon cayenne pepper, to taste. You (I) want it to have an edge, but not to be overtly "Hot."
Add 1-2 teaspoons salt - I use kosher, but any will do. Salt to taste, not too much.
Process until chickpeas are finely ground.
You may want to taste at this point to see if more cayenne is needed. Note that the sauce will "heat up" as it sits.
Add 2-3 cups spinach or spicy greens or arugula, whatever you have, for more green color and to lighten the hummus. Process until finely ground and well integrated in sauce.
I also added 1 cup finely grated parmesan and a cup or so of pine nuts, also all ground in for another minute or two.
You want the sauce to be smooth for dipping. The raw scapes resist chopping so they require a good deal of processing. The end result will still have a little texture from the scapes and the pine nuts - a good thing!
As a dip, finish by putting dip in a bowl and dribbling fine extra virgin olive oil over it. As a future revision I would add some lightly toasted cumin seed: heat 1 teaspoon whole cumin seed in a skillet until it begins to be aromatic; grind it coarsely in a mortar; mix 1/2 in the dip. Sprinkle the remainder over the top.
This sauce / dip could as well be used as a pasta dressing or over a piece of fish to be baked. In this instance I served it as a dip in a bowl with peeled raw kohlrabi sliced thin and cut in half as chips. It got rave reviews.