Garlic Scapes Certified Organic (Sold Out)
$9.99 – $229.99
Garlic Scapes is the edible flower stem that grows off the center of the garlic plant. It has a wonderful garlic flavor that can be used in pestos, soups, salads, grilled, pickled, sauteed or a variety of other uses where you are looking for a garlic flavor. I have even juiced them! Since they are only available in June annually, I would recommend getting as many as you can, so you can make them into pesto, freeze them, pickle them, dehydrate, freeze dry, or they will store in the fridge for about 3-4 weeks and you can use them through July. We pick them in mid June and ship them right away. This is fresh produce, so please open you box immediately and store in the fridge until using. This only ships once a year in Mid June.
What are Garlic Scapes? A Springtime Treat
“Scapes” are the flower stalks found on certain members of the allium family. Garlic scapes, which appear on the finest hard neck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. A young scape makes one or two loops before straightening out, and then develops seeds. By snipping off the scapes before the seeds develop, more energy goes into making a bigger garlic bulb. When the garlic scapes are still in full curl, they are tender and delicious. They have a taste that is milder than the garlic cloves, and have a broad spectrum of uses from soup to salads to garnishes. The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of its subtle garlic flavor and tender-crisp texture.
To harvest your garlic scapes, snap off the top of the garlic scape where it emerges from the leaves of the garlic plant. Eat from the part you snaped to the bulb is where the flower is forming. Some farmers harvest the scape by pulling the stem straight up for the more delicate flavor of the scape. We don’t harvest this way, since we have a nice rain fall until July and removing the scape that way could lead to bulb damage. Every farm is different, so try what works best for you and your farm.
Here are different ways to use the pesto:
Toss with Pasta Mix 2T-4T with cream cheese for a cracker spread Mix 3T with cream cheese and mix with pasta for an alfredo sauce Wisk in Olive oil with 1t of mustard for vinaigrette. Mix 1t in Olive oil and dip fresh bread into Mix 1t in Olive Oil and spread on French bread to make garlic bread Mix 1T into spaghetti sauce for more flavoring Put pesto into large cooked pasta shells, pour spaghetti sauce over shells, add Mozzarella cheese, and bake. Spread on pizza crust and add cheese Use as a sandwich spread on Chicken and grill or bake Use as a layer in lasagna Wisk into eggs for Quiche
It has become our everything seasoning and we use it everywhere!
As you can see a little goes a long way. It’s a great way to bring wonderful flavor to so make dishes.
Email us on how you have been using your pesto.
Make pesto cream cheese:
After making pesto, leave about ½ cup in the food processor and add 1 package of soften cream cheese and 1/2 cup of Parmesan cheese. Mix and serve with crackers or a baguette. Brother Ray’s favorite!
Garlic Scape Uses:
Cut into 2-inch lengths and sauté in olive oil or butter over medium heat, adding salt and pepper to taste.
Add scapes to your favorite stir-fry dishes.
Chop and add raw to salads.
Preserve them by using the Dilly Bean canning recipe found in many canning cookbooks.
Chop in a food processor into small bits and put in ice cube trays to use as a seasoning.
Toss with olive oil and salt and pepper and put on the grill.
Add to pickled beets or cucumbers.
Steam and dress with a bit of lemon juice.
Make garlic scape pesto (see recipe).
Slice and sprinkle over any pasta.
Slice and add to most any sauce.
Chop and add to guacamole or fresh salsa.
Chop and mix with softened cream cheese or butter for a unique spread for sandwiches or bagels.
Use chopped fresh scapes as a garnish for tomato or potato soup.
Add chopped scapes to vegetable soups and stews toward the end of cooking time.
Use in recipes as a substitute for green onions.
Add to toppings for bruschetta or pizza.
Place in lightly oiled pan and add salt to taste. Cover and roast for 30 to 45 minutes until beginning to turn brown. Serve as a side dish.
Add to egg dishes or mashed potatoes.
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