Recipe Of The Week: Garlic Scape

Grilled Scapes

1 pound garlic scapes

olive oil

salt and pepper

Cut scapes into pieces about two inches long and place in a large piece of foil wrap.  Sprinkle liberally with olive oil.  Season to taste with salt and pepper.  Bundle up foil and grill for about 10 minutes or until soft and golden.

Scape Saute

1 dozen garlic scapes

1/4 cup of red onions chopped fine

1 Tablespoon of Balsamic vinegar

Trim and discard scape tips.  Cut into two inch lenghts.  Heat oil over medium heat then add scapes and onions and saute for 5-7 minutes, until the scapes are crisp and tender.  Uncover and season with salt, pepper and Balsamic vinegar.

Roasted Scapes

Take the scapes and put them into a lightly oiled roasting pan, top with salt (Kosher or sea salt works the best) .  Cover pot and cook at 400 degrees for 30-45 minutes or until they are just beginning to turn brown on the bottom.  Serve as a side or main dish.  Tastes like roasted garlic only creamier.

Fried Scapes

Cut scapes into green bean size and saute then in butter and salt for 6-8 minutes.  During the last minute of cooking add about 1 teaspoon of Balsamic vinegar.

Pickled Scapes

1 pound or more of scapes, whole

3 cups vinegar

5 cups water

1/4 cup Kosher salt

1 Tablespoon curry powder in each quart jar

 Other herbs to taste:  basil and oregano are very good, likewise chopped cayenne or jalapeno pepper to taste.  Boil water, vinegar and salt.  Pack hot jars with whole scapes, then curry powder and then the brine.  Put on lids,, place in hot water canner and boil for 45 minutes.  Leave at least 2 weeks before serving to get best taste.  Makes three quarts.

Steamed Scapes

Steam and serve in dishes instead of asparagus. 

Other ideas:  Add scapes to quiche or omelets...stir fry scapes with other vegetables...add raw scapes to salads...combine with mayonnaise to add a little zip to sandwiches