Comments on: The incredible edible garlic scape!

By: Lisa

Lisa — Mon, 04 Jul 2011 19:20:41 +0000

You’re welcome! Have you decided how you’re going to use them yet??

By: Candace

Candace — Sat, 02 Jul 2011 21:43:21 +0000

I just bought my first handful of garlic scapes this afternoon and can’t wait to try it. Google led me to your website. Thank you for sharing your information!

By: Lisa

Lisa — Sat, 26 Jun 2010 04:01:06 +0000

Hi Kate! You can eat the whole thing!! Depending on whether they were snipped or pulled off the plant, it’s possible the bottom few inches will be particularly fibrous — you might want to cut those off (or try making stock with them — see here!). If the very tip of the bulb end is brown and papery, pluck that off too. Otherwise, eat it all! We usually mince it and add it to the sauté pan early, along with onions, if we’re using it in a sauté or egg dish or whatnot. When we’re doing the pesto we chop it much more coarsely, just a few quick chops with the knife and then the whole thing into the food processor. We’ve got a handful left that are looking a bit weary, but I think I’m going to try pickling them this weekend! I haven’t decided if I’ll chop them into jar-size lengths or instead just try to cram them into the jar whole. We’ll see. Have fun with yours!!

By: Kate

Kate — Sat, 26 Jun 2010 03:28:28 +0000

We just received a bunch of garlic scapes, along with recipes, in our CSA basket this week (I live in northern IN). Maybe this should be more obvious, but what part of these do you eat? The roundish white bulb? The long green stemlike thing? Help! Can’t wait to try ‘em, but I just don’t understand ‘em!
Thanks!!

By: Lauren @ Hobo Mama

Lauren @ Hobo Mama — Mon, 14 Jun 2010 03:20:37 +0000

We LOVE garlic scapes! We usually just lightly stir fry them and eat ‘em all up. Maybe I’ll try growing my own now we have a garden, because usually we can’t get enough before they sell out around here. You’re inspiring me!

By: Sherry

Sherry — Thu, 10 Jun 2010 02:30:16 +0000

Found a great recipe on http://www.mariquita.com/recipes/garlic-scapes.html for Chicken with Garlic Scapes and Capers – yum! I sliced the chicken breast in half so that it was easier:)

By: Laura

Laura — Sun, 06 Jun 2010 02:15:05 +0000

White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste (I used lots more)

1/2 teaspoon coarse sea salt, more to taste (I used much less salt)

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil.

Yield: 1 1/2 cups.

By: Shannon

Shannon — Fri, 04 Jun 2010 23:51:33 +0000

Greetings from the Frog Bottom farmin’ crew spokesperson for the evening! I couldn’t help but pass this delicious idea along after Katie make AMAZING pizza with Froggy Bottom produce toppings last night … GARLIC SCAPE PIZZA DOUGH!!! Nom nom nom. We had a little mini pizza that was almost like a garlic bread sticks from your favorite pseudo Italian restaurant. We might have had some for breakfast this morning (shhhhh … don’t tell).

p.s. Matt & Lauren, I’m SO glad you guys posted some info about the garlic and wine festival. See you Wednesday!!

By: Matt

Matt — Fri, 04 Jun 2010 18:22:36 +0000

So.. i know this is more about garlic in general, and not so much about garlic scapes, but I would highly rec’d you guys (and all garlic-loving CSA members) check out the garlic & wine festival near Amherst this fall. really beautiful setting with lots of really good heirloom varieties of garlic & local wines. know it sounds like a strange combo but it’s really a whole lot of fun. Some farms were selling Music there last year – it was delicious & we are so excited to see it in our shares later this summer! I was telling Shannon? (sorry if I got the name wrong ) about this at the Church Hill pick-up on Wednesday so thought I’d pass along the info & link – http://www.rebecwinery.com/page10.html

Cheers! Matt & Lauren

By: jennifer

jennifer — Fri, 04 Jun 2010 16:45:29 +0000

love garlic scapes. a new “recipe” i tried at our Memorial Day cookout: chopped some yukon golds, onion, and scapes, tossed in olive oil and salt/pepper, then wrapped them in foil and put them in the smoker along with the pulled pork. amazing!

(native of richmond area, now living in southwest virginia – we’re practically neighbors )