Garlic Scapes & What To Do With Them!

Garlic Scapes & What To Do With Them!

Garlic scapes...a farm favorite and they are ready! Normally at Sunday Farmers' Market at College View I have a info sheet and recipe suggestion for them, but I’m not handing out anything at market at this time. So here’s the deal... What are garlic scapes? They are the flowering stem of garlic. You harvest them in order for the plant to put it’s energy into growing the bulb and not growing taller. BONUS: they are absolutely delicious! Their flavor is a mix between garlic and fresh green onions. Slice them up and put them in anything you normally put garlic in. You can also grill them whole and have them as a side dish. My favorite way to eat them is by making a pesto. Garlic scapes have a short season and the pesto freezes well, so you can enjoy fresh garlic flavor in the winter months. Here’s the pesto recipe I use. Enjoy!

Garlic Scape Pesto
This Garlic Scape Pesto is, versatile and a fabulous addition to pizza, pasta, potato salad, veggie dip, or sandwiches. Cut the scapes up to the seed pod. They have a delicious garlic/green onion flavor! Ingredients
• 6-8 Garlic Scapes
• 1/3 C Pine Nuts or Walnuts
• 1/3 C Parmesan
• 1/2 Lemon juiced
• 1/4 tsp Sea Salt
• A few grinds of Pepper
• 1/3 C Olive Oil
1. Trim the garlic scapes by cutting just below the seed pod. Discard the seed pod and set the remaining scapes aside.
2. In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
3. With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
4. Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a ziplock bag in the freezer.

Lainey Johnson


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