How to Prepare Garlic Scapes + 7 Tasty Recipes
Even if you don't spend a lot of time cooking in the kitchen, you've probably still used garlic in your meals at some point. Garlic has become such a staple in cooking that it's oftentimes the most popular seasoning, right after salt and pepper.
And if you find yourself using double, even triple the amount of garlic than what's called for in a recipe, it's fair to say that you'll probably enjoy the taste of garlic scapes, too!
Our local produce feature is fresh garlic scapes, and if you are curious about them but aren't sure how to use them, we've put together a list of some of our favorite recipes as well as tips for how to prepare them.
How To Prepare Garlic Scapes
If you aren't familiar with garlic scapes, they are the stalks that grow from the bulbs of hardneck garlic plants. Oftentimes they begin to shoot up in late spring/early summer, and if they are left unharvested, they bloom flowers as the garlic matures.
If you've come across the garlic scapes in our produce department and you aren't sure how to use them, here are a few preparation and preservation methods to consider.
How to Prepare Garlic Scapes For Cooking from Love Your Land on YouTube
How to Pickle Garlic Scapes from Serious Eats
How to Make Garlic Scape Compound Butter from Serious Eats
How to Store Garlic Scapes from Cedar Circle Farm
How to Make Garlic Scape Hummus from Cooking Clarified
How to Sautee Garlic Scapes from Food.com
Photo Courtesy of Epicurious
Pasta With Garlic Scape Pesto
One of the best ways to prepare garlic scapes for semi-long term storage is to blend them up into a pesto.
Though this recipe doesn't call for basil if you really enjoy that flavor in your homemade pesto, feel free to add it in.
Ingredients
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti
Directions
Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
Photo Courtesy of Fine Cooking
Potato Salad with Garlic Scapes, Snap Peas, and Scallions
Garlic is a wonderful addition to all sorts of potato-based sides, including potato salad.Fresh mint and parsley add an herby element to balance out the garlicky flavor.
Ingredients
3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed
Kosher salt
1/4 lb. garlic scapes, pods and tips removed
6-1/2 oz. sugar snap peas, trimmed and cut on the diagonal into 1/2-inch pieces (1-1/2 cups)
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
Freshly ground black pepper
2 tbsp. plain rice vinegar
1/2 cup thinly sliced scallions
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint
Directions
Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.
Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board.
Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.
When the potatoes are just cool enough to handle, scrape their skins off with a paring knife and cut them into 3/4 to 1-inch pieces. Toss them in the vinegar-salt mixture, and then stir in about half of the dressing.
Add the scapes, peas, scallions, herbs, the remaining dressing, and salt and pepper to taste and mix well. Let cool to room temperature before serving.
Photo Courtesy of Food52
Savory Grilled Garlic Scapes
If you want to keep it simple, these grilled garlic scapes would pair well with a grilled steak or chicken.
Ingredients
1 pound garlic spears
3 tbsp. olive oil
1 tbsp. butter
1-2 pinches salt and pepper (course sea salt, preferably)
1 tbsp. shaved parmesan-reggiano cheese (optional)
Directions
Trim off 1 inch from the bottom of the spears as well as the brown part of any tips.
Heat a large skillet, preferably cast iron, over high heat. Add 2 tablespoons of olive oil and spears to the skillet and toss until coated. Sauté for 4-5 minutes, or until they are slightly tender. If they look like they are drying out, add 1 more tablespoon of olive oil. Remove from heat, add butter, salt, and pepper, and toss.
If using a grill, place spears directly on the grill grate, making sure the internal temperature of the grill is at least 425 degrees F. If using an oven, place cast iron skillet directly in the preheated oven (preheated to 425 degrees F) with spears in it. Grill/roast for another 7-10 minutes, or until the spears begin to char slightly.
Remove from grill/oven and eat hot or serve cold, with or without shaved parmesan-reggiano cheese on top. You can also add the spears to salads, pastas, and soups...get creative with it!
Photo Courtesy of Feasting at Home
Grilled Naan Bread With Indian Garlic Scape Chutney
Serve this stuffed naan alongside some homemade butter chicken or tikka masala.
If you don't want to make the naan from scratch, you could always grab some pre-made naan and top if with the chutney rather than stuffing it.
Ingredients
For the Naan
5–1/4 cups unbleached all-purpose flour; more as needed (optional: sub 1 Cup whole wheat)
3 tsp. baking powder
1 tbsp. kosher salt
1 tsp. sugar
1/2 cup plain yogurt
1 large egg
1/4 cup olive oil and more for brushing.
1 1/2 C water
For the Chutney
3/4 cup chopped garlic scapes, tops removed (or sub Italian parsley or cilantro packed w/ 2 cloves garlic)
1/2 cup fresh mint packed
1/2 cup roasted or smoked almonds
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 jalapeño or Serrano pepper- for a little kick (optional)
1 tbsp. lime juice 1/3 C olive oil
Directions
Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. In a medium bowl, whisk the yogurt, egg and add 1-1/2 cups of lukewarm water and the oil. Mix. Pour the yogurt mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.
Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let sit 1 hour before shaping.
Make the chutney: Place all the chutney ingredients in a food processor and pulse until uniformly granular.
On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread 1 T of the chutney in the center, leaving a 1/2-inch border. Sprinkle 1 tablespoon of cheese over the chutney. Gather the borders to form a pouch (see picture) pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Layer rolled out naan with parchment until ready to grill.
Prepare a medium charcoal or gas grill fire and wipe grates with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they puff up and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 3 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with butter or olive oil. Serve warm.
These are best, right off the grill but leftovers can be refrigerated and saved for another time. Just place them in a toaster or warm oven before serving.
Photo Courtesy of Food & Wine
Pan-Seared Bass with Garlic Scape Salmoriglio
Garlic and herbs balance out freshly caught sea bass in this traditional Southern Italian sauce recipe.
If you don't have any fresh bass on hand, cod would also work well in this recipe.
Ingredients
2 to 3 garlic scapes (or 1 garlic clove and 3 scallions)
3/4 cup extra-virgin olive oil
1 tsp. lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons), divided
1 tbsp. water
1 tsp. dried Greek oregano
1/2 tsp. crushed red pepper
1 fresh bay leaf
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper
4 (5-ounce, 1-inch-thick) skin-on striped bass, black sea bass, or bluefish fillets, patted dry with paper towels
1 cup chopped tomato
1 tbsp. fresh oregano leaves
2 tbsp. vegetable oil
1 cup loosely packed arugula
1/2 cup chopped fresh flat-leaf parsley
Directions
Rinse garlic scapes, and pat dry with paper towels. Trim and discard woody ends and curly tops. Cut scapes into 1/8-inch-thick slices to equal 1/3 cup. (If using scallions and garlic, slice scallions to equal 1/3 cup, and thinly slice garlic to equal 1 teaspoon.)
Combine garlic scapes, olive oil, lemon juice, 1 tablespoon water, dried oregano, red pepper, and bay leaf in a small saucepan. Season with salt and pepper. Bring to a simmer over medium. Reduce heat to low; cook, stirring often, until mixture is softened and darkened, about 5 minutes. Remove from heat; let cool 20 minutes. Discard bay leaf; stir in lemon zest.
Cut 2 shallow diagonal slashes across skin of each fillet; arrange in a single layer on a rimmed baking sheet lined with parchment paper. Brush both sides of fillets with 3 tablespoons garlic scape oil, and season with salt to taste. Stir tomato and fresh oregano into remaining oil; set salmoriglio aside.
Preheat oven to 450°F. Heat a large ovenproof skillet over medium-high until very hot, about 4 minutes. Add vegetable oil; heat until very hot, about 1 minute. Add fillets, skin sides down. Press fillets gently with a spatula. Reduce heat to medium, and cook until skin begins to brown around edges, about 4 minutes.
Transfer skillet to preheated oven, and roast until fish is opaque and just cooked through, about 4 minutes. Flip fillets, and divide among 4 plates, skin sides up. Spoon salmoriglio evenly over each fillet. Sprinkle servings with arugula and parsley.
Photo Courtesy of Bon Appetit
Spring Egg Drop Soup
Garlic scapes aren't the center of attention in this soup, but when they're paired with spring onions and garden-fresh carrots, they create a flavor that's very reminiscent of summer.
Ingredients
1/4 cup olive oil
2 medium carrots, peeled, chopped
6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
1-2 garlic scapes thinly sliced
Kosher salt
4 cups low-sodium chicken broth
1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
2/3 cup shelled fresh peas (from about 2/3 pound pods)
2 large eggs
1 tbsp. grated Parmesan plus more for serving
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
1 1/2 tsp. (or more) fresh lemon juice
Directions
Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
Photo Courtesy of Food52
Clams Steamed with Garlic Scapes
Nothing is more quintessentially Northwest than a big bowl of fresh clams. And of course, lots of butter and garlic definitely take the flavor to the next level. Make sure to pair it with some Breadfarm bread for soaking up all that buttery, clammy goodness!
Ingredients
3 pounds littleneck clams
4 tbsp. unsalted butter
5 ounces garlic scapes (a little more or less is fine)
1/2 cup white wine
1 tbsp. parsley, chopped
crusty bread (for serving)
lemon wedges (for serving)
Directions
Rinse your clams clean in water.
Chop the chives into very small pieces. In a large pot or skillet, add these and dump in the butter. Cook on medium heat until the scapes are fragrant (about 2-3 minutes). Add the wine and wait until it starts to simmer.
Then add the clams. I like to stir my littlenecks often, and pour the liquid over them with a spoon as they cook. This way the lovely broth gets in the shells as they are only slightly open. Stir frequently until they are open all the way (about 15 minutes, depending on the size of your clams). Discard any negative clams that don’t open at all.
Then sprinkle the parsley over the clams and stir to combine. Serve with crusty bread and lemon wedges.