General information and discussion about cultivating onions, garlic, shallots and leeks.
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#16 |
Tomatovillian™
Join Date: Jul 2012
Location: NE Texas
Posts: 425
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Grill them or broil them!
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#17 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,824
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Oooooooo! Didn't think of that one!!
![]() Greg |
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#18 |
Tomatovillian™
Join Date: May 2006
Location: Danbury, CT
Posts: 471
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As mentioned by others, I've made pesto. I used the pesto to coat chicken and then grilled it. Not bad. Also made a soup, but that wasn't my favorite. I don't eat pasta anymore (I'm gluten free and low carb) but I make noodles out of zucchini and I think I'll try some garlic scape pesto on that. Stir fry sounds good too. Maybe this will have to wait for next year. I'll be in the middle of a kitchen reno when the scapes come in.
Jen |
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#19 |
Tomatovillian™
Join Date: Jan 2008
Location: Canada
Posts: 1,553
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I chop then small, saute in butter briefly add cream, seasonings etc and they make a wonderful sauce which you can use in many things. I like it over poached halibut,
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#20 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 768
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I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.
TomNJVA |
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#21 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.
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#22 |
Tomatovillian™
Join Date: Mar 2016
Location: Michigan (Lambertville)
Posts: 21
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Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?
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#23 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Crunchy, not mushy like canned asparagus. I use Alum in the pickling recipe, which I think helps keeping them crunchy, same recipe when I can peppers.
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#24 |
Tomatovillian™
Join Date: Jul 2007
Location: Midway B.C. Canada
Posts: 311
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Curry sound good will have to give that a try.
__________________
Henry |
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#25 |
Tomatovillian™
Join Date: Mar 2008
Location: Oregon zone 8
Posts: 99
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I cut them up and put them in a ceramic fry pan and cook them in butter. Nothing else. I serve it like a side vegetable. Many people who haven't tried it love them.
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#26 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine Roast them in a hot oven with some chili peppers and use as a pizza topping Old Chef |
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#27 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
But any other nut will do fine like a pecan. Pesto will last almost forever, I need to make some I haven't had it in a long long time. It would go good with my homemade Italian sausage and some pasta. Worth |
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#28 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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![]() Quote:
Old chef |
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#29 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)
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#30 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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