Try sauteed in olive oil with a little butter. Toss in some leafy greens and just wilt/warm them! yum.

Deanna

I dehydrate most of mine. They are great as flavorings in soups, stews, anything fried, diced in potato salad, in salsas, baked in breads, etc.

Also grind with salt in the blender, then dehydrate for another flavored salt - can't have enough in my cupboard.

Bejay

Here's a recipe from "Flavor" magazine. I haven't tried it, but I plan to.

Garlic Scape Butter

6 garlic scapes
1/3 cup fresh parsley
2 sticks unslated butter, slightly softened
1/2 teaspoon kosher or sea salt
Freshly ground pepper

Finely chop garlic scapes and parsley using a knife or food processor

In a bowl, mix about 2 tablespoons butter with chopped garlic scapes, parsley, salt, and freshly ground pepper.

Put this mixture in a small pan and cook over medium heat stirring frequently until the garlic scapes are softened and fragrant, about 5 minutes.

Remove to a small bowl and let cool completely.

Once cool, mix in the remaining butter and chill in desired container.

You could also try sauteed in butter with scrambled eggs, salt and pepper to taste.

Cindy

When you sautee them, what do they look like? Do you cut them up first or are they the long, uncut strands that look like they were just cut off the plant and tossed in the pan?

I cut mine up into about 1-1 1/2 inch pieces.

Deanna

I pick my scapes when they are between 12-18" and still tender. If they get much longer they get tough near the cut end. If this happens, just snap off the excess and keep the last foot or so.

I prefer mine grilled. Place a fat handful into a grocery store plastic bag, add some EV olive oil, curry, and a pinch of salt, and shake well to coat. Then toss them whole onto a hot grill until tender and about half browned, turning once.

Scapes will keep well in the fridge - I have four bags full in there now and they will be good for a couple of months (but won't last nearly that long!).

TomNJ.

Thanks everyone!

Bejay, tell me more about dehydrating them. Do you blanch first? How big are the pieces? How do you process them once they are dried to use them, rehydrating?

wcthomas, never thought of grilling them. I've been doing that with scallions this spring and we loved them.

A chef I worked with suggested wrapping them around a chunk of meat before roasting or grilling, that the flavor permeates nicely and the scapes are tasty, too.

Again thanks, this year they won't go to the compost pile!

Steve

Oooohhhh! Grilled sounds good!
I'm grilling zucchini tonight anyway and have scapes from the farmer's market in the fridge! Perfect!
They'll both be delicious along side my pork chop!

Thanks Tom!
Deanna

skeip -

No I don't blanch them, just cut into about 1/2 inch pieces, spread out on a dehydrating tray and dry. Don't let them burn. After placing the dried pieces into a clean storage jar (spice type container), I add a clean silica gel packet to dry up any remaining moisture, as they could mold otherwise.

I like the idea of wraping one around a nice tenderloin steak before cooking - great idea.

Also - ad added note about making veggie soup stock - I also save a lot of celery tops, etc. and after they are done making stock, the "seaweed" mixture can be dehydrated, and made into some very tasty vegetable flakes when dried.

Just my 2 c's.

Bejay

Just wanted to say thanks again!
The grilled scapes were awesome!!
Here they are with some grilled zukes and pork chops!

My plate!

And the sign of a delicious BBQ:

Deanna