Hardneck Garlic Scape Information Sheet
Known as "stems", "scapes", "spears", or "tops", these tender green "flowers" are the seedpod that forms on hard neck garlic plants in June. This delicious stalk has a taste that is milder than the garlic cloves, and has a broad spectrum of uses from soups to salads to garnishes. Garlic scapes are an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of it's subtle garlic flavor, tender-crisp texture, and nutraceutical potency.
When the scapes are newly-budded and still in full curl, they are tender and provide a delightfully subtle garlic flavor. Cut them when they curl between 1/2 and 3/4 turn. After the scapes have straightened and the flower top is maturing, they will be tough.
Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh cut is always the best. Remove all of the stalk tip above the pod [umbel] before cooking.
Here are general cooking tips: Don’t overcook, they tend to get tough. Try starting simple, to learn how much cooking is enough and how much is too much, by sautéing the scapes in a little olive oil at medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and delightfully tasty. Garlic spears can almost be used like asparagus. They are very well suited for stir-fries.
Garlic Scape Ideas:
-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.
GARLIC SCAPE RECIPE IDEAS!!!
Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400°F) oven for 30 to 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 but creamier.
An easier way for a summer cookout side dish- one of our family favorites!! Even my 8 year old and 6 year old LOVE it! Simply - put a pile on some aluminum foil, coat with olive oil, add some salt and a tiny bit of pepper. Wrap with the aluminum foil and throw on the grill. They are done when they are soft - approximately 30 minutes! YUMMY - taste like garlic beans!!!
Deep-Fried Battered Garlic Scapes
1 lb garlic scapes 3-4 tbsp. brown rice flour
salt, pepper 1 cup brown rice flour
1 egg 1 tbsp. cornstarch
¾ - 1 cup flat beer canola oil for deep frying
1. Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice flour, seasoned with salt and pepper.
2. Beat together the cup of rice flour, cornstarch and egg with enough beer to make a thick batter.
3. Fill a deep-sided pot with about two inches of oil. Heat the oil until hot, but not smoking. Dip the scapes in batter, one at a time, and lower into the hot oil. Flip once and remove when golden brown.
Serve hot with tamari dipping sauce.
Garlic Scape Tortilla
1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].
Mashed Potatoes with Garlic Scapes
2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.
| 