GARLIC SCAPES

The most exciting veg for our CSA boxes last week were the garlic scapes.  Mostly because they possess a short window of enjoyment and you probably will not find them in your local grocery store.  We want to extend a HUGE THANK YOU to Susan and Randy Johnson of hawks brain garlic in Red Wing, MN for providing the scapes and recipes!  Visit their website for more indepth information about the wonders of garlic.  We are going to share Susan's recipes here and a little bit about the garlic scapes.

What are Garlic Scapes?
“Scapes” are the flower stalks found on certain members of the allium family. Garlic scapes, which appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scapes before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.  Eat from the part that was snapped to the bulbis where the flower is forming.

Garlic Scape Uses:    

• Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.        
• Add scapes to your favorite stir-fry dishes.        
• Chop and add raw to salads.        
• Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.   
• Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.        
• Toss with olive oil and salt and pepper and put on the grill.        
• Add to pickled beets or cucumbers.        
• Steam and dress with a bit of lemon juice.        
• Make garlic scape pesto (see recipe).        
• Slice and sprinkle over any pasta.        
• Slice and add to most any sauce.        
• Chop and add to guacamole or fresh salsa.        
• Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
• Use chopped fresh scapes as a garnish for tomato or potato soup.

GARLIC SCAPES RECIPES:
(All recipes courtesy of hawks brain garlic - Susan and Randy Johnson - Red Wing, MN)

Colleen’s Cream Cheese Spread

3/8 c. scapes (about 8-10 scapes depending on size).

Cut the scapes into about one inch pieces before measuring. (I cut the dry ends off the tips.)

4 oz of cream cheese

½ T. lemon juice

Salt to taste

In food processor, put in scapes and process. Add cream cheese, lemon, and salt.

Buzz until smooth.

Serve with crackers, veggies, whatever. Use instead of mayonnaise on your favorite sandwich.
Yum!

Scape Pesto—I looked at a lot of different recipes and came up with this one.

1 c. scapes (depending on size of scapes, about 15-20, cut in small one-inch pieces or so)

½ c. olive oil

½ c. parmesan cheese

1/3 c. pine nuts (or combo of walnuts and pine nuts)

Fresh parsley if you wish.

Salt to taste

Put all in food processor and buzz. Makes about 1 ¼ cups.
Serve over pasta. Remember—it might be strong in garlic flavor. Use accordingly.
Yum!

Grill ‘Em—These are suggestions from various friends who love scapes grilled:

Brush or spray your scapes with olive oil, sprinkle with any herb you want – marjoram, oregano, seasoned salt, herb blend—and stick on the grill. Turn once. Take off the grill and give a squeeze of fresh lime juice and shake of coarse salt. Eat.

You can cook them next to your steak or put them right on top while it grills.
Yum!

Enjoy!  Please feel free to share your own use or recipe for garlic scapes.  Email us at solntyne@yahoo.com and we will pay your recipe forward!  Thanks!