If you like Garlic, and you like green onions and chives, you will love cooking with garlic scapes.
What are Garlic Scapes?
Garlic scapes are the green shoots that grow out of the ground, while the garlic bulb continues to grow below. They are tender, nutritious and a great to add to various recipes. A wonderful sampling to appease our anticipation of garlic season that will come in a few months. Unlike the garlic cloves, garlic scares are more like a vegetable and an herb all rolled into one. They are curly green tenders that have subtle garlic aroma and taste with a hint of a crisp, solid, green onion in taste and texture.
Why do garlic farmers cut off the garlic scapes?
As garlic farmers, we harvest the green shoots in the month of June, so they don’t drain the nutrients from the garlic. In a couple months, the our team of harvesters will dig up the plump garlic cloves for us all to enjoy.
How do you eat garlic scapes?
First you will need to pick up your fresh garlic scapes at Seaway Farms. Don’t wait too long, they are only here for a limited time. If you can’t make it over, you can pick up a quart of scapes at No Frills in St. Catharines on Lakeshore Rd.
Cut up the raw garlic scares and put them as a garnish on a salad, mashed potatoes, or add them into a soup. Cook them in a stir fry, an omelette, as a tempura, or a pasta dish. Blend them with hummus, in a veggie dip, or make it into a pesto. As a veggie side dish, you can steam or grill them like asparagus.
When you get your fresh garlic scapes home, store them in the refrigerator. They can be kept in the refrigerator for up to a month, but they are best enjoyed fresh from the harvest.
If you want to enjoy garlic scapes all year long, they do freeze well, but lose some of the garlicky flavour. Either blanching them before freezing, or not, the frozen garlic scapes can be used in many recipes even long after the harvest.
We found this New York Times Recipe and wanted to share it. If anyone gives it a try, let us know how it turns out!
White Bean & Garlic Scapes Dip
Preparation Time 15 min.
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.