General information and discussion about cultivating onions, garlic, shallots and leeks.
|
![]() |
|
Thread Tools | Display Modes |
![]() |
#16 |
Tomatovillian™
Join Date: Jul 2012
Location: NE Texas
Posts: 425
|
![]()
Grill them or broil them!
|
![]() |
![]() |
![]() |
#17 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
|
![]()
Oooooooo! Didn't think of that one!!
![]() Greg |
![]() |
![]() |
![]() |
#18 |
Tomatovillian™
Join Date: May 2006
Location: Danbury, CT
Posts: 492
|
![]()
As mentioned by others, I've made pesto. I used the pesto to coat chicken and then grilled it. Not bad. Also made a soup, but that wasn't my favorite. I don't eat pasta anymore (I'm gluten free and low carb) but I make noodles out of zucchini and I think I'll try some garlic scape pesto on that. Stir fry sounds good too. Maybe this will have to wait for next year. I'll be in the middle of a kitchen reno when the scapes come in.
Jen |
![]() |
![]() |
![]() |
#19 |
Tomatovillian™
Join Date: Jan 2008
Location: Canada
Posts: 1,553
|
![]()
I chop then small, saute in butter briefly add cream, seasonings etc and they make a wonderful sauce which you can use in many things. I like it over poached halibut,
|
![]() |
![]() |
![]() |
#20 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
|
![]()
I place mine whole in a plastic bag, drizzle with EV olive oil and sprinkle with curry & salt, then grill until half browned (turning once). Serve them as a side vegetable.
TomNJVA |
![]() |
![]() |
![]() |
#21 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
|
![]()
I pickled/ canned some last year, great in a Bloody Mary. Scapes were selling last year for more per pound than the garlic cloves, so I may need to unload some at a farmers market this year.
|
![]() |
![]() |
![]() |
#22 |
Tomatovillian™
Join Date: Mar 2016
Location: Michigan (Lambertville)
Posts: 21
|
![]()
Oh - this sounds good. I like my bloody mary to be a meal in itself with all the extras. What was the texture like after pickling?
|
![]() |
![]() |
![]() |
#23 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
|
![]()
Crunchy, not mushy like canned asparagus. I use Alum in the pickling recipe, which I think helps keeping them crunchy, same recipe when I can peppers.
|
![]() |
![]() |
![]() |
#24 |
Tomatovillian™
Join Date: Jul 2007
Location: Midway B.C. Canada
Posts: 311
|
![]()
Curry sound good will have to give that a try.
__________________
Henry |
![]() |
![]() |
![]() |
#25 |
Tomatovillian™
Join Date: Mar 2008
Location: Oregon zone 8
Posts: 99
|
![]()
I cut them up and put them in a ceramic fry pan and cook them in butter. Nothing else. I serve it like a side vegetable. Many people who haven't tried it love them.
|
![]() |
![]() |
![]() |
#26 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
|
![]()
I'll second Pesto Lasts a long time.
Great for marinating poultry in a brine Roast them in a hot oven with some chili peppers and use as a pizza topping Old Chef |
![]() |
![]() |
![]() |
#27 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]() Quote:
But any other nut will do fine like a pecan. Pesto will last almost forever, I need to make some I haven't had it in a long long time. It would go good with my homemade Italian sausage and some pasta. Worth |
|
![]() |
![]() |
![]() |
#28 | |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
|
![]() Quote:
Old chef |
|
![]() |
![]() |
![]() |
#29 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
|
![]()
Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)
|
![]() |
![]() |
![]() |
#30 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
|
![]() |
![]() |
![]() |
![]() |
|
|