Did you walk past our produce department this week, see the Garlic Scapes, toss them into your cart and now are wondering what to do with these fantastic stringy masterpieces? Look no further. We are here to help you better understand and use Garlic Scapes.
Garlic Scapes are one of those rare treasures this time of year. They are here and gone in the blink of an eye. Garlic Scapes poke out of the ground, rising from the bulb of garlic, twisting and curling up towards the sun. Farmers typically cut them off before they flower to allow the bulbs themselves to grow bigger.
How do they taste?
Well, like...very, very strong garlic!
How do I use them?
Same as you would use garlic! When cooking from scratch, add them to your homemade:
You can also pickle and grill Garlic Scapes.
If you have patience, try making this version of pesto that tastes best after sitting in the freezer for several months. Recipe courtesy of seriouseats.com.
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.