Using garlic scapes/flowers)

18 years ago

I'm being inundated with garlic scapes! (yay!) I'd sure like to hear from others who have cooked with them. I've added them to stir fries and the like in the past but I'd like to make something a little more exotic. Maybe a pasta dish with a nice tangy sauce. Or maybe some pesto. I have dried sungolds I could use in a recipe.... I'm making myself hungry.

So help me out here. Got some recipes to share? Even if you haven't made yours yet, maybe you have a recipe you've been meaning to try.

Also, any tips on storage. I freeze them and they seem ok but I'd like to take advantage of the fresh ones as much as I can in the next 2 weeks.

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Comments (7)

oldroser
18 years ago
Take a look at today's NYTimes - they have an article on garlic scapes, green garlic... Suggestion was to cut scapes into 2" lengths and treat like string beans.
User
18 years ago
Peggy and everyone, you are gonna love this article on garlic scapes. Thanks to oldroser, I read it. It is delightful, and the pictures are gorgeous.

http://www.nytimes.com/2008/06/18/dining/18appe.html?pagewanted=1&_r=1&sq=garlic%20scapes&st=nyt&scp=2
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aka_peggy
Original Author
18 years ago
That is so cool! I'm gonna make some of the green garlic aioli tomorrow. Also have to check out the Gilroy garlic site too.

Thank you!!
makalu_gw
18 years ago
Try the recipes in this thread from over on the allium forum. Garliclady has a really great list.

Here is a link that might be useful: Allium forum link on scape recipes
momamamo
18 years ago
I just made the bean dip from the NY Times article using Great Northern beans. Spectacular on a bagel!

Now I'm heading for the garliclady's recipes. Thanks! Maureen
User
18 years ago
Yes, that bean dip from the NY Times article sounded so good so made some this morning. I agree with Momamamo, spectacular on a bagel. Great breakfast! Brought in all the scapes yesterday and even had enough to share.
raisemybeds
18 years ago
We've been eating garlic scapes for a while now, and giving them away. I just cut the last of them today and gave a bunch to my son's music teacher. I normally just stir fry them in olive oil with sea salt, sometimes with carrots or another vegetable. Very tasty, and good for the heart, I imagine.