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-   -   What do you guys do with your scapes?? (http://www.tomatoville.com/showthread.php?t=36476)

gssgarden May 13, 2015 08:59 PM

What do you guys do with your scapes??
 
Just curious.

Always looking for something to do with them. :)

Greg

Stvrob May 13, 2015 09:01 PM

Compost pile.

Just kidding.

RayR May 13, 2015 09:05 PM

Garlic Scape Pesto!

rxkeith May 13, 2015 10:33 PM

we chop them up and freeze them when we have a bunch, then add them to any dish that garlic goes good with. added to eggs is good.



keith

joseph May 14, 2015 12:09 AM

I allow my garlic scapes to go to seed:

http://garden.lofthouse.com/images/f...012-08-04a.jpg

http://garden.lofthouse.com/images/g...2014-09-10.jpg

http://garden.lofthouse.com/images/c...arlic-seed.jpg

wormgirl May 14, 2015 01:14 AM

They are wonderful in a stirfry!

Redbaron May 14, 2015 05:43 AM

I just had the most wonderful scape meal, lightly sauteed in ham drippings: Sugar snap peas, 2 garlic scapes, 1 Egyptian runner onion "w/scape", 3 very large morel mushrooms. YUM YUM:yes:

My only complaint is that I couldn't find more mushrooms.:twisted:

gssgarden May 14, 2015 07:26 AM

Thanks! I will definitely freeze them! Love the stir fry idea as well.

Won't let them go to seed though.

Keep the ideas coming!

Greg

neoguy May 14, 2015 08:34 AM

White Bean and Garlic Scape Hummus

1/3 cup sliced garlic scapes (3 to 4)
1-2 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.


1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

Blueaussi May 14, 2015 09:06 AM

Quote:

Originally Posted by RayR (Post 472079)
Garlic Scape Pesto!


Yes! This! So yummy on fresh baked rosemary bread.

bjbebs May 14, 2015 03:56 PM

1 Attachment(s)
We press ours and use in hummus and guacamole. Also diced up in soups for a great mild garlic taste. I grow too much to save so most is composted. As dry as our winter and early spring was the garlic has caught up with a wet May. Almost like clockwork they will start showing themselves the 1st week in June. If there an easier crop to plant, grow, harvest and cure that stores well for 6-9 months would someone let me know what that would be?

gssgarden May 14, 2015 07:06 PM

Neoguy, that sounds a lot like a recipe from the chef Giada DeLaurentis. Tried it before and loved it!

Greg

neoguy May 14, 2015 07:16 PM

Yep, it's tasty. Not her recipe that I know of. Made it 2 years ago and we'll continue to make it every year from now on.

gssgarden May 14, 2015 09:28 PM

I brushed pita chips with olive oil and oregano and baked them until crisp. Put the mixture on top. Delicious!!

Greg

Father'sDaughter May 14, 2015 11:44 PM

Most of mine become pesto which can be used on pasta, fresh or toasted bread, as a sauce for sautéed shrimp, mixed with sour cream to make a dip, etc.


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