Garlic and garlic scape recipes
Cleaned hardneck garlic
|
Garlic braids ready for Common Ground Fair
|
Garlic plant showing curved scape
|
About Garlic and garlic scapes
You just can't get that garlicky flavor without garlic! We first start harvesting garlic in late June in the form of garlic scapes. These snake-like curvy vegetables are the flowering top of the garlic plant and tastes similar to the cloves. Store scapes in a vase or in pastic in the fridge. Scapes can be chopped and sauteed and put on pasta, tacos, eggs, or fried rice. They are also great grilled, roasted and raw. Later in July we start harvested fresh garlic bulbs. If they are fresh and moist and not papery, then they should be stored in the fridge. Once the garlic is cured (we do this in the barn), the paper protective layers will be quite dry. Garlic can then be stored in a cool basket in the kitchen for many weeks.
Garlic Scape pesto:
In a food processor blend together a handful of chopped garlic scapes, ¼ c toasted pine nuts (or walnuts, sunflower seeds, etc), juice of ½ lemon, ½ tsp salt, ½ cup olive oil, ¼ cup grated parmesan cheese and a few grinds of black pepper. Serve pesto on pasta or rice.
Garlic Scape Scalloped Potatoes (adapted from Outstanding in the Field)
4-6 garlic scapes
1 ½ C. heavy cream
6 sprigs fresh thyme
1 qt. new potatoes
Salt & pepper
Cut the flowering tops off the garlic scapes and reserve. Slice stems into 3” pieces. Add garlic stems, thyme and cream to a saucepan and heat to just a boil. Turn off heat, cover pan and steep 10 minutes. Preheat oven to 400. Butter a 2 quart baking pan. Slice potatoes into 1/8” slices. Chop flowering scape tops into small pieces. Arrange potato slices in a layer across the bottom of pan. Season with salt & pepper. Sprinkle with garlic tops. Spoon a bit of cream mixture over potatoes. Repeat layers, finishing with a potato layer. Pour remaining cream over. Cover with foil and bake 1 hour. Uncover pan, increase heat to 450, and bake until browned, 10-15 minutes.
You just can't get that garlicky flavor without garlic! We first start harvesting garlic in late June in the form of garlic scapes. These snake-like curvy vegetables are the flowering top of the garlic plant and tastes similar to the cloves. Store scapes in a vase or in pastic in the fridge. Scapes can be chopped and sauteed and put on pasta, tacos, eggs, or fried rice. They are also great grilled, roasted and raw. Later in July we start harvested fresh garlic bulbs. If they are fresh and moist and not papery, then they should be stored in the fridge. Once the garlic is cured (we do this in the barn), the paper protective layers will be quite dry. Garlic can then be stored in a cool basket in the kitchen for many weeks.
Garlic Scape pesto:
In a food processor blend together a handful of chopped garlic scapes, ¼ c toasted pine nuts (or walnuts, sunflower seeds, etc), juice of ½ lemon, ½ tsp salt, ½ cup olive oil, ¼ cup grated parmesan cheese and a few grinds of black pepper. Serve pesto on pasta or rice.
Garlic Scape Scalloped Potatoes (adapted from Outstanding in the Field)
4-6 garlic scapes
1 ½ C. heavy cream
6 sprigs fresh thyme
1 qt. new potatoes
Salt & pepper
Cut the flowering tops off the garlic scapes and reserve. Slice stems into 3” pieces. Add garlic stems, thyme and cream to a saucepan and heat to just a boil. Turn off heat, cover pan and steep 10 minutes. Preheat oven to 400. Butter a 2 quart baking pan. Slice potatoes into 1/8” slices. Chop flowering scape tops into small pieces. Arrange potato slices in a layer across the bottom of pan. Season with salt & pepper. Sprinkle with garlic tops. Spoon a bit of cream mixture over potatoes. Repeat layers, finishing with a potato layer. Pour remaining cream over. Cover with foil and bake 1 hour. Uncover pan, increase heat to 450, and bake until browned, 10-15 minutes.