What do you guys do with your scapes??
Just curious.
Always looking for something to do with them. :) Greg |
Compost pile.
Just kidding. |
Garlic Scape Pesto!
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we chop them up and freeze them when we have a bunch, then add them to any dish that garlic goes good with. added to eggs is good.
keith |
I allow my garlic scapes to go to seed:
[IMG]http://garden.lofthouse.com/images/forums/garlic-flower-2012-08-04a.jpg[/IMG] [IMG]http://garden.lofthouse.com/images/garlic/garlic-seed-pods-2014-09-10.jpg[/IMG] [IMG]http://garden.lofthouse.com/images/catalog/true-garlic-seed.jpg[/IMG] |
They are wonderful in a stirfry!
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I just had the most wonderful scape meal, lightly sauteed in ham drippings: Sugar snap peas, 2 garlic scapes, 1 Egyptian runner onion "w/scape", 3 very large morel mushrooms. YUM YUM:yes:
My only complaint is that I couldn't find more mushrooms.:twisted: |
Thanks! I will definitely freeze them! Love the stir fry idea as well.
Won't let them go to seed though. Keep the ideas coming! Greg |
White Bean and Garlic Scape Hummus
1/3 cup sliced garlic scapes (3 to 4) 1-2 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. |
[QUOTE=RayR;472079]Garlic Scape Pesto![/QUOTE]
Yes! This! So yummy on fresh baked rosemary bread. |
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We press ours and use in hummus and guacamole. Also diced up in soups for a great mild garlic taste. I grow too much to save so most is composted. As dry as our winter and early spring was the garlic has caught up with a wet May. Almost like clockwork they will start showing themselves the 1st week in June. If there an easier crop to plant, grow, harvest and cure that stores well for 6-9 months would someone let me know what that would be?
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Neoguy, that sounds a lot like a recipe from the chef Giada DeLaurentis. Tried it before and loved it!
Greg |
Yep, it's tasty. Not her recipe that I know of. Made it 2 years ago and we'll continue to make it every year from now on.
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I brushed pita chips with olive oil and oregano and baked them until crisp. Put the mixture on top. Delicious!!
Greg |
Most of mine become pesto which can be used on pasta, fresh or toasted bread, as a sauce for sautéed shrimp, mixed with sour cream to make a dip, etc.
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