There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
We’ve all had it happen: something catches your eye at the farmers market (or shows up in a CSA box), and it looks really cool -- but what do you do with it? This week we’re talking about garlic scapes and how to use them, especially if they seem too intense for pesto. Some of our favorite ideas so far?
- Pickling the garlic scapes, from em-i-lis, which has the added benefit of extending their short season.
- sexyLAMBCHOPx suggests using them as skewers for protein on the grill (like for Garlic Scape Beef Satay with Garlic Scape Satay Dip).
- Or lose the protein, and just grill them straight up with a little olive oil.
What are your go-to uses for garlic scapes? Add your two cents to the question on the Hotline here, or continue the conversation in the comments below!
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Written by: Lindsay-Jean Hard
Popular on Food52
11 Comments
Donna
October 7, 2013
White bean and garlic scrapes dip! Easy preezy...lemon juice scapes, can of cannellini beans and evoo, simple and yummy!
hs3144
July 8, 2013
Garlic Scape Pesto....
8 scapes (or more to taste)
1/2 cup grated Parmesan
1/3 cup walnuts or pine nuts
1/2 cup olive oil (added to the consistency that you like)
I use walnuts as I reserve the pine nuts for basil pesto. This freezes great.
8 scapes (or more to taste)
1/2 cup grated Parmesan
1/3 cup walnuts or pine nuts
1/2 cup olive oil (added to the consistency that you like)
I use walnuts as I reserve the pine nuts for basil pesto. This freezes great.
AKB
July 7, 2013
I just used them in a clam sauce over linguine. Still used garlic but the combo worked great plus some added green with the parsley!
arfinannie
June 10, 2013
I use scapes in a not-quite-pesto as follows: Grind scapes, olive oil and salt in a food processor til pesto consistency. Freeze in ice cube trays. Use scape not-quite-pesto as you would minced garlic. It's especially good sautéed with greens. And it's especially welcome in the winter when you've used up your supply of locally grown garlic!
DomesticWit
June 3, 2013
I just chop them up, put them in a jar with some olive oil and keep them in the fridge to use when I need them. Add them to salad dressing, pesto, omlettes and frittatas, chimichurri, marinades, mix with goat cheese...I could go on for forever.
CrunchyMom
June 3, 2013
Another fan of scape pesto! I'll have to check out that recipe that was shared!
em-i-lis
June 1, 2013
I really like the idea of expanding hotline threads! Thanks, lindsayjean!
Lindsay-Jean H.
June 3, 2013
Well, I can't take any of the credit for the idea, but I'm happy to hear that it's a hit!
Courtney B.
June 1, 2013
The timing couldn't be more perfect for this post! I just picked up my summer CSA share today and it included garlic scapes! I hope Food52 readers have some good ideas for how to use them!
See what other Food52 readers are saying.