Garlic Scapes General
Garlic scapes have a wonderful mild garlic flavor and Rick is right---simply sauteed [but
don't over do it] like a scallion (can be diced/chopped up if you want, but they're rather
lovely whole) and added to omelet; served alongside a grilled steak, chicken, lamb chop,
burger.... OR they can be minced raw and stirred into slightly softened butter with a
good grind of black pepper for a nice garlic butter---great for sauteing veggies in or
lacing through hot green beans or even topping a grilled burger. If you are adventurous
you might want to try making garlic jelly with the scapes. But that's another story.
- From Robin Kline
I think its handy to have a good garlic press. You can use a chef's knife or a cleaver to
crush garlic by pressing down the flat of the blade on the cloves. We use crushed or
minced garlic in most meals, but my favorite meal of the summer is when we start
pulling up our garlic. We take a couple pounds and roast them in olive oil and have
them on French bread.
Keep garlic in a dark, cool location. Don't store dried garlic in the refrigerator, though,
that's too cold. Scapes should be refrigerated and will stay a week or two.
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4 inch
1/3 cup walnuts
3/4 cup olive oil
1/4-1/2 cup grated parmigiano
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined
and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber
spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add
salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight
container in the refrigerator.
For 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked
pasta and stir until pasta is well coated."
- From Marc Hollander, gleaned from the Washington Post
Garlic Scape Pesto II
Yield: 1 cup
1 cup garlic scapes (approx. 9) top flowery part removed, cut into ¼ -inch slices
1/3 cup walnuts, soaked and dehydrated
3/4 cup olive oil
1/2 cup green onion
1 teaspoon fresh jalapeno pepper (or to taste)
1/2 teaspoon salt, black pepper to taste
Place scapes, green onion, jalapeno and walnuts in a food processor fitted with the S-
blade and process until well combined and somewhat smooth. Slowly drizzle in oil and
process until integrated. With a rubber spatula, scoop pesto out of bowl and into a
mixing bowl. Add salt and pepper. Makes about 8 ounces of pesto. Keeps for up to one
week in an airtight container in the refrigerator.
– Chef Sheree Clark, Drake/UMC group
Potato and Green Garlic Chowder
Total time: 1 hour, 15 minutes
Servings: 4 to 6
1/2 pound green garlic
1 1/2 pounds fingerling potatoes
2 Tbsps. butter
1 onion, minced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp. salt, or to taste
1/2 to 3/4 tsp. sherry vinegar
Good olive oil
Grated pecorino Romano
1. Trim the root ends of the green garlic and the very tips of the green leaves if they are
dried out. Cut the green garlic crosswise in thin pieces. Slice the potatoes in half
lengthwise and then into about half-inch pieces. Place them in a bowl of water to
2. In a large saucepan, combine the butter and onion and cook over medium heat,
stirring roughly until the butter melts and the onions turn soft and creamy, about 2 to 3
minutes. Add the garlic and the green garlic, reduce the heat to low, cover, and cook
until the mixture is fragrant, about 5 minutes.
3. Add the potatoes and turn them in the garlic mixture. Add the broth and salt,
increase the heat to medium and bring to a simmer. Loosely cover and cook at a quick
simmer until the potatoes are soft enough to be smashed with a fork, about 20 minutes.
4. Coarsely purée the potatoes and garlic. This is most easily done with an immersion
blender but can also be done in a food processor or blender if you're careful to pulse
quickly. The mixture should be chunky, not a smooth purée.
5. Add one-half tsp. sherry vinegarand a generous grinding of black pepper. Taste and
add more salt, pepper or vinegar if necessary. Return to the pan and simmer another 5
minutes. This makes about 7 cups of soup.
6. Stir briskly just before serving. Ladle into warm serving bowls, drizzle with a thread
of olive oil and sprinkle over 1 to 2 Tbsps. grated pecorino Romano.
© Los Angeles Times
- Rick---this from Russ Parsons, of the LA Times....perfect recipe for using garlic
scapes! Submitted by Robin Kline
½ cup finely chopped garlic scapes
About 3 cups white wine vinegar
2 cups water
2 boxes (1 ¾-2 oz. each) dry pectin
6 cups sugar
In 2 ½ quart pan combine garlic and vinegar. Simmer gently, uncovered, over medium
heat for 15 minutes. Remove from heat and pour into a 1-quart glass jar; cover and let
stand at room temperature for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing garlic with the back
of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid and
add vinegar if needed to make 2 cups.
In a 5- to 6-quart kettle, combine flavored vinegar, the 2 cups water and pectin. Bring to
a full, rolling boil over medium-high heat, then stir in the sugar. Stirring constantly,
bring to a boil that cannot be stirred down, and boil for 2 minutes.
Skim off and discard foam, then spoon hot jelly into hot, sterilized ½-pint canning jars
to within 1/4 –inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and
Place jars on a rack in a canning kettle and cover with boiling water. Bring to
simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to
cool. Before storing, test for a good seal; refrigerate any jars that did not seal.
Makes 3 ½ pints. Good use for garlic scapes: in jelly! Serve as you would a relish or
chutney, as a condiment or glaze for meat. Or offer as an appetizer, spooned atop cream
cheese, for guests to spread on crisp crackers.
Remember those mild scapes are also great sautéed and added to a summer soup,
whether vichyssoise or gazpacho.
- Robin Kline
The great thing about making your own croutons is that you can make them at your
leisure, when the inevitable stale half-loaf of bread appears in your kitchen. While
store-bought croutons are adequate in a pinch, you’ll find that the little extra time and
effort it takes to make your own make this delicious homemade version an attractive
stale bread, any amount, sliced (white bread is best, but any kind works)
garlic cloves, peeled, top quarter sliced off
1. Preheat the oven to 450° F.
2. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a
and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking
frequently to make sure bread doesn’t burn.
3. Remove the bread from the oven and rub all over with the cut side of the garlic cloves.
4. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.
- Angelic Organics
If you find yourself lucky enough to come upon a bounty of garlic, here is a wonderful
recipe to use up some of it. These intensely flavorful little gems are great as a
condiment, or, for an hors d’oeuvre, stick toothpicks in them and serve in a shallow
plate in a pool of the sauce. Any leftover sauce is delicious over rice or egg noodles.
Makes about 2 cups
5 large, firm heads garlic
2/3 cup chicken or vegetable
stock or water
1/4 cup soy sauce
3 tablespoons sake or Chinese rice wine
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon hot chili oil (optional)
1. Separate the cloves of garlic from the head. Peel away all skins that fall away from
the cloves, but leave the thin layer of skin that doesn’t fall away on each clove. Use only
large, firm cloves.
2. Combine the remaining ingredients in a medium saucepan and set over medium heat.
When the liquid is just about to simmer, add the garlic, turn the heat to low, and
3. Stew the garlic in the liquid until the garlic is very soft, 3 to 4 hours depending on the
size of the cloves and the variety of garlic. It is very important that the liquid does not
come to a boil; the garlic will turn bitter if boiled. Uncover the pot frequently to check
that the liquid is just barely simmering and to stir the garlic. At the end of the cooking
time, turn off the heat, cover the pot tightly, and let the cloves marinate in the liquid
for 2 hours.
4. The cloves can be served at this point or refrigerated for up to a week. They are best
served warm or at room temperature. The cloves are still in their skins. Pop them in
your mouth this way and use your tongue to squeeze out the clove (it comes out easily),
or squeeze it out with the flat side of a knife.
- Angelic Organics, adapted from The Modern Art of Chinese Cooking