Friday, June 20, 2014

Garlic Scapes 101

Garlic Scapes are the stem of the hardneck Garlic plant that flower. Usually the
farmer will cut off the Scapes to allow the Garlic bulb to grow. Leaving the Scape diverts the plant's energy from forming a bulb to forming seeds. The Scape usually appears in June in our area about one month before it is time to harvest the bulb. The Scapes alone are very tender and edible with a taste that is milder than that of the clove. To learn more about the Garlic Scape read here.

To Store

Store Garlic Scapes (unwashed) in the refrigerator for up to one month (sometimes more). Wash before preparation.

To Nourish

Garlic, in general, is a great source of Manganese, Vitamin B6, Vitamin C and Selenium. It has ties to many health benefits including the lowering of Cholesterol and Blood Pressure and preventing Heart Disease and various types of Cancer. Click here to learn more.

To Prepare

Garlic Scapes can be eaten raw, sauteed or grilled. To cook them we suggest cutting them into uniform pieces and either grill or sauté in your favorite oil. They are a great addition to a salad, pastas, stir fries and an omelette. Garlic Scapes are often used as the back bone for a pesto sauce. 

To Try 

Forbidden Black Rice with Tempeh, Garlic Scape and Crimini 
White Bean and Garlic Scapes Dip
Double Garlic Soup
Garlic Scape Carbonara

To Use

Great for small but time-consuming prep tasks, from chopping herbs to grinding nuts including making Garlic Scape Pesto, the Cuisinart Mini-Prep Plus Food Processor is compact and powerful. At the push of a button, its touch-pad controls switch from Chop to Grind – so you don't have to stop to change the blade. ($39.95, Williams-Sonoma)