Storage: Keep well in cold storage; store in a paper bag not plastic
Freeze: Freeze well – blanched or not; best freezing method is in pesto
Best Uses: pesto, saute, stir-fry, pickled, salsa, pasta, egg dishes (fritatta, omelettes, salads), mashed potato, substitute for green onion, raw into salads, milder when cooked
1/4 lb = approx 3/4 Cups sliced // 1 Bunch = a little over 1 cup sliced with flower tips removed
On the farm we generally use our garlic scapes in anything we can. They are only around for a short time and we enjoy them while they are here as our garlic stores are low. If you find a favorite let us know.
Garlic Scape Pesto: 1 cups garlic scapes, roughly chopped 1/4 cup grated Parmesan cheese 1/4 cup walnuts Pinch of salt Pinch of pepper 1/4 – 1/2 cup of olive oil or sunflower oil Puree in food processor
Our Favorite dressing – hint – you can always freeze scapes for later use
Creamy Garlic Scapes Salad Dressing Gluten Free | Grain Free | Egg Free | Sugar Free | Vegetarian Servings: 4 Servings Ingredients Ingredients: 2 Tbsp garlic scapes (fresh, or frozen), coarsely chopped 1/4 Cup extra virgin olive oil 3 Tbsp plain unsweetened yogurt, or sour cream 1 Tbsp mayonnaise 1 Tbsp fresh lemon juice 1 tsp dijon mustard 1/4 tsp cider vinegar 1/2 tsp fresh ground black pepper 1/4 tsp sea salt 1 tsp honey (optional)
RECIPE LINKS:
HOW WE GROW IT: Garlic is planted in the fall. In June we harvest the “scape” which is the flower stalk that grows on stiff neck garlic. This is an edible treat that is enjoyed before the garlic bulb is ready to harvest. Harvesting this flower stalk helps the growing energy focus on the garlic bulb that we will harvest in July.
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