Post Punk Kitchen Forum

I found these little curlicues at the farmers market today, and as they had the words "garlic" and "10 for $1" I had to get some. They smell wonderful. I just cut half one up and added it to my salad. But what should I do with the other 9.5? I'm thinking some sort of pasta....

i love them in salads and they also make a great pesto with walnuts!

The solid stemmed type variety are an absolute mainstay in spain! Revuelto con ajo de tierno is one of those dishes that many foreigners have never heard of of but is just as common as patatas bravas or tortillla.

I make up a vegan revuelto by sauteing 12-16 chopped garlic greens in liberal amounts of high quality EV olive oil, 2 shopped pimientos de piquillo, and 2-12 cloves of garlic. I then fold this into a soft tofu scramble. Mine has a lb of soft tofu, a cup of dark (charred) pureed carmelized onions, lots of nooch (e.g. 1-2 cups), 2 tbp smoked paprika, 1 tsp of kala, a dash of tumeric.

Traditionally on the solid stem is used. The flexible cap can be used like a green onion in other dishes.

The oniony stemmed garlic greens are no where near as wonderful as the solid stemmed variety but I do like them char-grilled with salt, good bread, or a side of potatoes.

Thanks for reminding me that I have garlic scapes. I just sauteed them up with some rainbow chard and added capers and lemons and am going to mix that into some pasta. yum!

Pizza topping

if you like chinese food, they make an absolutely amazing flavor change if you sautee them in smoking hot oil in your wok instead of using normal garlic. something basic like general tofu or garlic eggplant can become absolutely freaking amazing if you use peanut oil and a goodly amount of scapes.

Thanks :) I might have to stop back Wedsnesday and get some more.

yesss I love them just sauteed with a little lemon.
SO GOOD.

I wish there were scapes at my farmer's market! In case just you want to highlight their amazing flavor, sauteeing them in Earth Balance until tender is my favorite way to eat them.

sauteed and thrown in with roasted potatoes.

I sauteed a bunch of them with some kale and they were fantastic. I gave the rest to a coworker today because I thought she would enjoy them.

I love making them into a pesto with walnuts. Its easy to make and there are lots of recipes online. Tastes great on pasta or whatever you use pesto for.

Slightly off-topic brag: Yesterday, I found garlic scapes growing wild (I guess, I didn't plant them.) I put them in a delicious scramble.

When making pesto: does scape pesto taste different than regular pesto? How so?

Oh man! Dinner tonight!

grill!

tempura (w/mushrooms):

*drools*

Ok, I feel completely inadequate because I had to google what garlic scapes were. But then I found out and realized I have some in my garden right now! Yay, now I get to try them!

I recently made some blackened, similar to blackened green beans. I cut them into bite sized pieces, blanched them, rolled them in cajun spices, then blackened in a pan with a little bit of oil. Add dipping sauce of your choice. The perfect finger food, especially with a crisp beer on a hot day!

I'm inspired by this thread, I'm going to be looking for these at some farmers markets.

Oh man, I love garlic scapes. No matter how I make them, I feel like I'm wasting them because everything is so delicious and I only got 8 in my CSA share. There aren't enough to make them every way I love AND try new things.

I was offered unlimited scapes with my half-share. :o

How garlicky are these things? I have a problem with raw garlic (problem = bad bad digestive issues). I'd like to throw 'em in some pesto this weekend, but with regular garlic I have to sautee it a bit or roast it to reduce the icky belly side effects.

I just got a huge bag of scapes at the farmer's market. There will be a pesto party tonight.

Wow, there are some amazing ideas in this thread. I am drooling over the garlic scape tempura!! I recently made shredded potato/zucchini/garlic scape pancakes with sauteed red chard and a garlic scape cashew sauce.