They have been around for a long time but are popping up in the local food markets everywhere lately. But what are they? What do you do with them?
A garlic scape is the flower stem of a garlic plant. Garlic growers cut them off so that the energy is not wasted on flowering but rather sent into the growth of the garlic bulb. The stems are cut in two spots. The first cut is made as close to the bottom of the stem as possible. The second is to remove the flower bud. All the inbetween is edible.
Cooks are using them in the same ways that you would use a garlic clove. They are very versatile in that you can saute them as is, chop or slice thinly to use in salads or garnish, make soups, jellys, pickles or pesto just to name a few ideas.
I have attempted a few recipes so far and have enjoyed them all immensely. I am a garlic lover from way back.
The first recipe I experimented with was Double Garlic Soup posted on the NY times website. If you love soup, garlic and garlic scapes this is a wonderful recipe by Melissa Clark called Double Garlic Soup. I gave it a try with a few tweaks here and there. It was silky smooth and delicious. Would be an elegant soup to serve for any occasion.
You can google the recipe: https://cooking.nytimes.com/reci…/1018493-double-garlic-soup
Here are my photos from lunch last week.
A garlic scape is the flower stem of a garlic plant. Garlic growers cut them off so that the energy is not wasted on flowering but rather sent into the growth of the garlic bulb. The stems are cut in two spots. The first cut is made as close to the bottom of the stem as possible. The second is to remove the flower bud. All the inbetween is edible.
Cooks are using them in the same ways that you would use a garlic clove. They are very versatile in that you can saute them as is, chop or slice thinly to use in salads or garnish, make soups, jellys, pickles or pesto just to name a few ideas.
I have attempted a few recipes so far and have enjoyed them all immensely. I am a garlic lover from way back.
The first recipe I experimented with was Double Garlic Soup posted on the NY times website. If you love soup, garlic and garlic scapes this is a wonderful recipe by Melissa Clark called Double Garlic Soup. I gave it a try with a few tweaks here and there. It was silky smooth and delicious. Would be an elegant soup to serve for any occasion.
You can google the recipe: https://cooking.nytimes.com/reci…/1018493-double-garlic-soup
Here are my photos from lunch last week.
Today, I made Garlic Scape Pesto and then turned that into a cream sauce for my pasta. It was sooo gooood!
Pesto can be made in a flash with a few simple ingredients. It can also be made with just about any greens these days. With garlic scapes on hand todays choice was garlic scape pesto.
Pesto has a variety of uses: Veggie dip as is or mix with sour cream, Use it to marinate your meats, poultry and fish, put it on a sandwich, or use in your sauces or soups.
Today's plan was to mix it with some heavy cream and use it over cooked pasta.
I have used others pesto's in this manner too! Even the jarred pesto's. Makes for a quick and easy pasta sauce.
Here are both the pesto and the Creamed Garlic Scape Pesto recipes. Enjoy!
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From the bottom of my heart..............
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