Garlic Scapes
Garlic Scapes
Photo: Garlic Scapes, David MacTavish, Hutchinson Farm, Burlington, ON, June 13, 2013
Grown at Hutchinson Farm since 2013. Available June 2016.
Allium sativum

A proper vegetable will grow straight and tall like asparagus, but not garlic scapes. They twist and turn, do loop de loops, and make you wonder just what they are and what to do with them! They are in fact the immature flowers of the garlic plant, frequently removed so that the plant puts its energy into the bulb. They taste just like mild garlic.
  • In season
    Mid June -watch for them, the season is only two weeks long!

  • Purchasing tips
    The smaller the better (perfect size in photo), and they should be fresh and firm.

  • Storing at home
    Scapes keep for a week in water.

  • Cultivars
    Just as there are differences in the cloves of garlic varieties, there is also some variation in size and time of maturity of the scapes. However, the scapes are pretty much the same, and we mix them up from the following varieties:

    Porcelain:  Leningrad, Music 
    Purple Stripe: Chesnok Red
    Marbled Purple Stripe: Kostyn's Red Russian

    Rocambole:
    French Rocambole


  • Preserve
    Scapes can be pickled, or made into pesto.

  • Preparation
    Scapes taste just like garlic and can be substituted in just about any recipe that calls for garlic or green onions such as soups, stews, omelets, dips, rubs, etc. In terms of flavour, 4 - 6 scapes equals the flavour of 1 clove.

  • Favourite Recipes
    Grilled: toss in a bit of olive oil, salt and pepper, cook til part brown on BBQ or in a pan.

  • Garlic Scape Pesto
    1 cup Parmesan cheese
    1 bunch scapes (about 1/4 lb)
    1/2 cup olive oil
    Blend until smooth

    Refrigerate in airtight containers
    Freezes exceptionally well

    -use anywhere you would use regular pesto, with pasta, as a pizza sauce, as a condiment, meat rubs, or anywhere you would use garlic!

  • Scape Pickles
    Select a clean sealer jar of about 500 ml capacity along with its covers.   A little larger if necessary. 
     
    Wash two or three bunches of scapes and toss them into a pan of boiling water for two-three minutes
     
    Cool them and cut them into short serving lengths of about 1-inch to 1˝ - inches, and put them into the sealer jar.    
     
    In a clean pan, boil one cup of white wine vinegar along with one cup of liquid honey, stirring until well blended.   Pour the hot mixture over the garlic scapes in the sealer jar and allow to cool. 
     
    When cool, place the cover, and screw on the retention ring.   Place in the fridge and use as desired. 
     
    The method doesn’t sterilise, but, given that everything is boiled, and that honey and vinegar are natural preservatives, the pickled scapes will last for some time, although they are usually eaten long before any chance of them spoiling.
     
    The pickled scapes go well with salads, or as complements to any dishes where other pickles would be used.   Great on a hamburger!


  • CANNELLINI BEAN DIP WITH GARLIC SCAPES

    16 servings.

    Equipment

    food processor

    Ingredients

    15 ounces (425 g) cannellini beans, canned, rinsed and drained
    1/2 cup garlic scapes, chopped
    1/2 cup (100 g) grated Parmesan cheese
    1/2 cup (120 ml) extra virgin olive oil
    2 teaspoons lemon juice
    1/4 teaspoon sea salt
    1/8 teaspoon black pepper freshly ground

    SERVE WITH
    whole grain crackers
    sliced baguette
    grape tomato halves

    Preparation

    1. Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.

    2. Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with whole grain crackers or sliced baguette.

    Variations

    You can also use about 5 or 6 fresh garlic cloves instead of garlic scapes.If your scapes are very spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor