Its Garlic Scape Time! 2 GF shows and your ideas.

[eric rochow]

I saw a pile of garlic scapes at the Farmers Market yesterday, and I wanted to share with you again 2 early Gardenfork shows we did about scapes. In the first show we visit a garlic field and then grill scapes, in the second show, we make garlic scape pesto. Neat.

What do you all do with scapes? Please reply below and share with us.

[Jess]

As my root cellar garlic is gone (over the hill, I composted the leftovers) and the new garlic is not ready yet, I simply use the scapes wherever I'd use garlic. The green throws my kids off (ewwwww...green!) but the flavor is there. Salads, dressings, dips, etc - all good places to use it. The flavor is milder, so you can toss it into the salad and not be overwhelmed. And remember, removing the scapes results in bigger garlic heads, so enjoy it!

[Elizabeth]

I hadn't yet seen the episode with the scape pesto. I've never used garlic scapes in my cooking, but now am feeling inspired to do so. If I can find some down at our farmer's market, I will be sure to try them out. I'll also come back and post if I manage to come up with anything interesting!

[Rob Farkas]

scapes were in our csa share for the past two weeks. i thought about grilling them like you did but feared burning them if i didn't pay close attention, so i coated them in olive oil and salted them and wrapped them in tin foil and roasted them in the oven till they softened up, then poked some holes in the tinfoil and threw the package on the hot grill for a few minutes to get them crunchy and barbecuey. then i chopped them up and sprinkled them over grilled chicken just before serving. yum.

[Joanne Rigutto]

Garlic Scapes are actually what led me to this website. I found your GF videos when I did a websearch for garlic scape uses. I sauted some in olive oil the other day and they were delicious! The next bunch I'll be cooking I was going to steam, but I might roast in the oven instead as Rob Farkas posted about. I'm planning on planting several hundred cloves this summer/fall, so I have plenty to offer my customers next year in addition to green garlic.