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Garlic Scape Recipes!

On the east coast garlic scapes are in demand, in our area not many of us know what to do with them.
Here are a few suggestions.

Garlic Scape Pesto

Appetizer-Snack
Cook time: 45 minutes
Servings: 8

Ingredients

• 10 garlic scapes, finely chopped
• 1/2 cups finely grated Parmesan Reggiano
• 1/3 cup cup toasted pine nuts (for a variation use black walnuts)
• 6 Basil leaves
• 1/2 cup olive oil
• Sea salt
• Squeeze of fresh lemon juice
  Directions
  • Put the scapes, cheese, pine nuts, Basil and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt. If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
    Garlic Scape Dressing
    Ingredients
    • 2 garlic scapes, coarsely chopped
    • 2 green onions, coarsely chopped
    • 1 teaspoon honey
    • 2 teaspoons Dijon mustard or similar brown mustard
    • 4 tablespoons red wine vinegar
    • 1 tablespoon lemon juice
    • dash salt
    • 1/8 teaspoon fresh ground black pepper
    • 1/2 cup extra virgin olive oil
    Preparation
    In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.
    Makes 1 cup.

The Great Scape (Grilled Scapes)
Ingredients

1 bunch scapes
extra virgin olive oil
sea salt
Directions
1.Preheat grill to medium high.
2. Pick through scapes and discard any that are mushy or dried out. Cut off tough ends (as you would with asparagus). Rinse and dry.
3. Drizzle with olive oil and toss to coat. Sprinkle with salt.
4. Place scapes on grill and spread out evenly (be careful they don’t fall through!). Close lid and cook for about 3-4 minutes, until they are slightly charred underneath. Flip scapes and continue cooking on the other side until evenly cooked – they should be slightly crunchy still, but not raw!
5. Remove from grill, season to taste (lemon juice is yummy too) and serve.
Optional: Make a dressing out of olive oil, fresh lemon juice, maple syrup and a pinch of sea salt, whisk together. Toss large leaves of radicchio, or other bitter lettuce with dressing, and place grilled scapes on top.

Scape Soup

Ingredients

• 3 cups garlic scapes, cut into 2-inch pieces
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme leaves or 1?2 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup cream
• salt and pepper
  Directions
  Saute the garlic scapes and onion in olive oil over medium heat until soft. Add the thyme at the end.
• In food processor puree the vegetables and add chicken stock as needed to make a smooth paste.
• In saucepan heat the vegetable mixture and add remaining chicken broth.
• Bring to a simmer and add the cream.
• Season as needed.

Pickled Garlic Scapes

These are easy “refrigerator pickles,” which means they require no heat processing but must be kept in the fridge.

Ingredients

• About 15 garlic scapes
• 1 dried chile (optional)
• 1 cup cider vinegar
• 4 teaspoons fine sea salt
• 4 teaspoons sugar
  Preparation
• Trim the garlic scapes, curl them up, and place them in a pint jar with a tight fitting lid.
• Work the chile, if you’re using it, into the jar with the garlic scapes.
• In a small saucepan heat the vinegar, salt, and sugar with 1 cup of water until simmering and salt and sugar are dissolved.
• Pour the warm vinegar mixture over the garlic scapes to cover them (you may not use all of the vinegar mixture). Seal the jar. Let it sit until cool, then store it in the refrigerator for at least 6 weeks and up to six months.