Wednesday, June 23, 2010

At the Market: Garlic Scapes

If you've been to the farmers market lately, it's possible that you've seen curly slender green garlic scapes on display.  Most people are familiar with the underground garlic bulb.  The scape is the green shoot that grows above ground.

Pungent scapes can be used like (garlicky) scallions.  Just chop them up and throw them in pasta, stir fries, and omelets.  Or, create a garlic scape pesto.

Muddy Fingers Farm suggests throwing scapes, olive oil, and parmesan cheese into a food processor.  Another recipe from the Washington Post suggests making it with scapes, walnuts, olive oil, parmesan, salt and pepper.

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  1. I also loved the recipe that Garden Gate Delivery shared in their newsletter a few weeks ago for White Bean and Garlic Scape Dip. I can't find it on their web site, so I'm pasting here! Hope they don't mind.

    1/3 cup sliced garlic scapes (3 to 4)
    1 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.

    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. 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. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, tortilla chips, etc.

  2. Good call -- thanks for posting that! I've been meaning to include more info from Garden Gate -- Marlo has some great info and tips in her newsletter (plus the great food in her deliveries, of course).