Garlic scapes are ready and it’s a very short season. If you’ve never tried them, here are some suggestions. $4.00 for a 1/2 lb bag
Garlic Scape Butter
6 garlic scapes, finely chopped (cut off the bulb at the top & snap of fibrous end)
1 lb of butter softened
Finely mince scapes (I use a small food processor). Add the butter and mix well.
You can also add other herbs or Parmesan cheese. I use this this for a garlic bread spread. It would also be good for pasta.
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped (cut off the bulb at the top & snap of fibrous end)
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup extra virgin olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. You can also add basil or other herbs that you like. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months. Serve with pasta or use as a sandwich spread.
Other things to do with Garlic scapes:
Chop and add them to stir-fry, salad or pasta. They can also be pickeled or used to make herb vinegar.
