Garlic Scapes


 
D

Dave L.

TVWBB Pro
I have ten garlic plants that I am growing from last year that have some really nice scapes on them. Any recipes out there on how to cook them? And also, do I cut the whole scape off now or wait until the leaves die down? This is my first successful growth after a few tries so I am not sure what to do.

 
Cut the scapes when they just one or two curls. That's when they are most tender. If allowed to straighten they will be tough.

Steam then drizzle with melted butter or saute in butter; make a simple tempura batter and deep-fry; make scape pesto (a favorite--and it freezes well); stir-fry with other stir-fry vegs.
 
Thanks Kevin. So this is a good time to cut them because they are still curly? Scape pesto? Make it the same way as basil pesto?
 
Yes, when they one or two curls, cut. Cutting them will throw more energy to bulb production and you should get better, larger garlic bulbs at harvest.

Yes, same way. I like adding a dry white wine with the oil but it is optional.

Cut 20-24 scapes into 2-3-inch pieces. Put in your blender with 1.5-2 c freshly grated cheese (I like asiago here) and 1.5-2 c nuts (hazelnuts are good here as are the typical pine nuts; pecans work too--I usually toast the nuts first). Start processing and add wine (if using), up to .5 c, in small splashes, along with oil (olive, canola, a blend) in splashes, until it is the consistency you prefer. Taste and add salt and pepper (I like black with a little bit of white here) till it is as you like it.
 
According to my pictures, would you say they are curly enough to cut now or should I wait a little longer?
 
Dave, we also grow garlic scapes (I thought it was just called garlic) and use it regularly in eggs. My nephew cannot get enough of 'garlic an eggs.' Simple but incredibly delicious, better than the typical garlic.

Erik
 
Don't wait. They are most tender when they have a curl or two; past that point they will straighten then flower--but get tougher in the process.

Scapes won't maintain their integrity if you freeze but that's okay. Chop and vac-pac (or if you don't have a vac sealer use small Zip-locs and press out the air very well) then freeze. You can make pesto out of the frozen or sweat in butter, puree well with a little heavy cream, then use a a nice little sauce. Or you can sweat, puree, and use as a topping for early winter soups.

But make pesto--at least some--with them when fresh. It's just too good to pass up.
 
I don't know if I have enough to make pesto but I will cut all of them (maybe ten scapes)tomorrow and give it a try. If it doesn't seem like it's enough then I'll probably sautee them in butter and make some kind of pasta thing or a stir fry dish. How about roasting them with other vegs on the grill or in the oven?
 
You could make a half portion--or even just a quarter. A little pasta with scape pesto would make a good first or side.

Scapes grill nicely--quickly though. Toss with a little oil and a little salt, grill direct, keeping an eye on them; turn, finish, serve.
 
Absorption Pasta with Garlic Scapes and Wild Mushrooms

Serves 4 as a side dish, or 2 as a main course.

8 oz pasta (I used orecchiette)
1 medium onion, 1/4” dice
2 C low sodium chicken stock, simmering
1 C heavy cream
olive oil
2 T butter
4 oz assorted mushrooms, cleaned and sliced irregularly
4-6 garlic scapes
1 oz Parmeggiano-Reggiano, shredded
1 T truffle oil
3 oz baby Swiss chard, stems removed, chopped coarsely
salt, hot sauce, to taste

Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half.

Sauté the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the chicken stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary – different pastas will absorb different amounts of liquid. It’s not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.

While the pasta is simmering, heat some olive oil in a sauté pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate. Add the 2 tablespoons butter and stir, scraping up any bits from the pan, until the butter turns a golden brown. Remove from heat and stir in the reduced cream.

When the pasta is cooked, stir in the butter/cream mixture, the cheese, the Swiss chard and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.
 
Those garlic scapes were delicious. I just sauteed them with onions and mushrooms in EVOO. Then added baby spinach and cooked until it was wilted. I added some chopped tomatos for a little color. At the end I added the partially cooked pasta and tossed for a couple of minutes. Plated it with a little more EVOO and grated Parmeggiano-Reggiano cheese. What a nice light dinner. OH, I forgot the Italian bread.
 
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