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General information and discussion about cultivating onions, garlic, shallots and leeks.

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Old May 13, 2015   #1
gssgarden
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Default What do you guys do with your scapes??

Just curious.

Always looking for something to do with them.

Greg
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Old May 13, 2015   #2
Stvrob
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Compost pile.

Just kidding.
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Old May 13, 2015   #3
RayR
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Garlic Scape Pesto!
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Old May 13, 2015   #4
rxkeith
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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
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Old May 14, 2015   #5
joseph
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I allow my garlic scapes to go to seed:





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Old May 14, 2015   #6
wormgirl
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They are wonderful in a stirfry!
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Old May 14, 2015   #7
Redbaron
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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

My only complaint is that I couldn't find more mushrooms.
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Old May 14, 2015   #8
gssgarden
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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
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Old May 14, 2015   #9
neoguy
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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.
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Old May 14, 2015   #10
Blueaussi
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Quote:
Originally Posted by RayR View Post
Garlic Scape Pesto!

Yes! This! So yummy on fresh baked rosemary bread.
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Old May 14, 2015   #11
bjbebs
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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?
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Old May 14, 2015   #12
gssgarden
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Neoguy, that sounds a lot like a recipe from the chef Giada DeLaurentis. Tried it before and loved it!

Greg
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Old May 14, 2015   #13
neoguy
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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.
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Old May 14, 2015   #14
gssgarden
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I brushed pita chips with olive oil and oregano and baked them until crisp. Put the mixture on top. Delicious!!

Greg
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Old May 14, 2015   #15
Father'sDaughter
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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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