There are some edible plants that just keep giving and giving. Garlic is one of them (and here are a bunch of others). Garlic can be consumed as shoots, scapes or bulbs. But right around now the farm markets and CSAs are showcasing Garlic Scapes. So here are nine recipes that use this ephemeral spring treat. You decide which one (or ones) are scape-worthy.
I made this one and it sort of turned out almost like a hummus. Super yummy. I ended up dipping pita wedges in it. If you eat it and your spouse doesn’t, be prepared for comments. In fact, that’s probably true for all of the following recipes (except maybe the Fritatta).
Pretty photo of these pickled garlic scapes. These are refrigerator pickles. And not only do you get to keep these treats around a little longer past their season, but the brine can be useful, too…
Turkey burgers are a mainstay for lots of people, but if you’ve ever tried to make them, they tend to turn out dry. And bland. That’s why it’s a great idea to mix it up with some scapes. And here’s a secret tip — mix in some of the brine from you garlic scape pickles. That will moisten those babies right up.
Garlic Scape Pesto is the classic recipe you find when you Google Garlic Scapes looking for recipes. Here’s one of the more popular ones. And here’s my tip: Instead of using it on pasta, make a pesto pizza. Use the pesto instead of the red sauce and then pile cheese on top. Super yummy.
Sometimes simple is best. Sauteed, roasted — a cooking method that showcases the ingredient. But here’s a Mother Earth News fail. This recipe calls for tomatoes. All the seasonal cooks know that you can’t get garlic scapes and in-season tomatoes at the same time! Still, you could pull out those cans you put up last summer. Just sayin’.
I haven’t made this one yet, but I think it’s next on my list. I’m sort of crazy about frittatas right now. They use up my leftover veggies. They are yummy. They can be breakfast, lunch or dinner. They keep well in the fridge. In fact, I think they are better the next day or the day after. Or I would… if they lasted that long.
OK, so I did make this one. To die for. So good. Wanted to eat it by the spoonful. But instead I’m sure to use it as a condiment, a dressing for artichokes, something way less sinful than the spoonful thing.
Here’s another one that is perfection in its simplicity. I think this might be lovely on the grill as well. Too bad there are thunderstorms here tonight.
Finally, from Mark Bittman’s blog is another way to keep the garlic scape goodness going long past the short short scape season.