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

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Old May 19, 2015   #16
ChristinaJo
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Grill them or broil them!
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Old May 19, 2015   #17
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Oooooooo! Didn't think of that one!!

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Old June 1, 2015   #18
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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.

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Old March 27, 2016   #19
Jeannine Anne
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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,
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Old March 27, 2016   #20
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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.

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Old March 27, 2016   #21
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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.
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Old March 27, 2016   #22
gardengeekgirl
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Default Pickling scapes

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Originally Posted by pmcgrady View Post
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.
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?
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Old March 27, 2016   #23
pmcgrady
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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?
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.
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Old March 27, 2016   #24
henry
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Originally Posted by TomNJ View Post
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
Curry sound good will have to give that a try.
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Old June 22, 2016   #25
maricybele
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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.
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Old June 22, 2016   #26
Old chef
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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

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Old June 22, 2016   #27
Worth1
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Originally Posted by Old chef View Post
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
I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
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.
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Old June 22, 2016   #28
Old chef
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Quote:
Originally Posted by Worth1 View Post
I like pesto but I dont like pine nuts, they taste like something I dont like but I cant recall what it is.
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
I have to tell you with the price of pinenuts. I have been using a walnuts. And if you want to get fancy. Pistachios. Sicilians use more pistachio than pinenuts.

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Old June 24, 2016   #29
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Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)
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Old June 24, 2016   #30
Old chef
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Toasted walnuts are all I use for my scape pesto. Never tried pistachios, but then I'm not Sicilian ;-)
You don't have to be Sicilian to like pistachio

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