In the spring, a long and curly green stem appears from the garlic plants. These garlic scapes can be picked and used in recipes to replace garlic, scallions, shallots and onions in recipes. They have a garlic essence, but they are nowhere near as pungent as the white bulbs. You can also dice and toss them on salads.
I was thrilled when I found my garlic scapes at the farmer’s market two weeks ago, and I was even more excited to go back and find them again this past weekend. The growing season is usually very short and completely over by the end of June, so if you find them, pick them up while you can!
Here are a few ideas how to use garlic scapes:
::Spring Vegetable Fried Rice from Food for My Family
::Pickled Garlic Scapes from Not Without Salt
::Garlic Scape Pesto from Dorie Greenspan
::White Bean and Garlic Scape Dip from The Kitchn via The New York Times
::Garlic Scapes Stir-Fry with Salmon and Quinoa from The W.H.O.L.E. Gang
::Garlic Scape, Ricotta and Zatar Pizza from Herbivoracious
You can also try dicing them and adding them into salads or, one of my favorites, mincing them into butter for a compound butter spread that can be used on everything from vegetables to toasted on bread for a new kind of garlic bread.
Have you used garlic scapes in your cooking?
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