CSA Week 4 :: Garlic Scapes

Garlic ScapesGarlic Scapes:   Garlic is amazing for lots of reasons, but the best reason is… the whole plant is edible.  This includes the scapes, which are treats that come along each early summer and are rarely seen in a supermarket. Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic . When they are young and tender, they look like curly green stalks with tightly closed buds on top. The scapes are removed to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender are delicious.  Garlic is a member of the lily family, which includes onions, chives, shallots and leeks, and is one of the oldest cultivated plants, appearing as a staple in the Sumerian diet according to Sanskrit documents written over 5000 years ago. Ancient Egyptian, Greek and Roman literature is rich with reference to garlic acting as an aphrodisiac as well as promoting health, courage and bravery.

Garlic scapes taste (duh) like garlic, but a bright, fresh, verdant version of it. You can use them anywhere you’d use regular garlic.  Scapes can be enjoyed both raw and cooked and luckily may last up to a month in your fridge.

Mix chopped garlic scapes with some of the fresh dill you may have gotten with cream cheese, for a yummy spread,  add to sliced sweet peppers and mushrooms for a quick stir-fry, trim and chop and add your scapes to a salad or scrambled eggs, or mix them into another late spring/early summer pesto.

{courtesy of A Thousand Threads}

Makes about 1 cup

10 garlic scapes, finely choppedgp
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds 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 and, if you want, more cheese.  If you like the texture, stop; if you’d like it a little thinner, add some more oil.  Season with salt.

Pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.


1 loaf of sourdough bread, sliced
1 ball of fresh mozzarella, sliced (or more if you like a lot of cheese and plan to make more than about 3 large sandwiches)
1 cup garlic scape pesto (below)

For one sandwich: Butter two slices of sourdough bread on one side and smear with a generous amount of pesto on the other.  Place an equally generous amount of mozzarella between pesto-smeared sides and toast over medium heat to taste.

MORE GARLIC SCAPE RECIPES:  Pasta With Garlic Scape Pesto and Peas, Garlic Scape Edamame Hummus, Garlic Scape, Cilantro, Swiss Chard Pesto, Creamy Garlic Scape Dressing, Zucchini and Garlic Scape Relish, Grilled Garlic Scapes With Herb Roasted Potatoes




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