From our friends at the Hester Street Fair CSA………
Scapes are fleeting. They’re the holiday that comes around once a year. And when they’re gone – they’re truly gone. Scapes are the green tops of the garlic bulbs that farmers cut around this time of year to allow the bulbs to grow larger and stronger. Farmers have known forever that scapes have a delicate garlic flavor and can be used in cooking. Now that farm to table has become a widely agreed upon philosophy, garlic scapes have finally made it into our urban homes.
Slice and add scapes to any stir fry recipe
Add scapes to soup stock for a little fresh garlic flavor
Chop scapes and add them to softened cream cheese for a tasty spread
Chop scapes and add to sour cream to make dip
Scapes are a great additions to salads
Use scapes in any recipe just as you would use green onions or garlic
Add chopped scapes to bruschetta, guacamole, or salsa
Chop scapes and sprinkle them over pasta
Sauté sliced scapes about 5 minutes in olive oil and add to mashed potatoes
Chop scapes and sprinkle over baked potatoes
Toss them in olive oil, sea salt, and freshly ground pepper and lightly grill
From our farmers comes this recipe, in case you still have last week’s scapes sitting around:
Garlic Scape Pesto
This packs a flavor punch! Yummy!
- 6-7 garlic scapes
- 1/3 cup pumpkin seeds or pine nuts
- 1/4 cup basil leaves, parsley, arugula or spinach (if desired)
- 1/4 cup parmesean cheese
- salt to taste
- juice from half a lemon
- olive oil, about 3/4 to 1 cup
Put all ingredients in a food processor and pulse to blend. With processor running, pour olive oil over the mixture. Blend until pesto is spreadable. Serve over pasta. Pesto can also be frozen.