In 2012 I joined my first CSA in Iowa City. Early in the summer season, I received a curious green shoot called a garlic scape. I came to learn that scapes are the curly tops of hard neck garlic that produces a flower. These shoots are cut just before the flower blooms which redirects energy to bulb growth. The scapes are packed with fresh garlic flavor, and slightly less punch. I like to chop it up and use it in place of garlic in most of my recipes, but here are a few of my scape-specific favorites.
|The curly stems on these garlic plants are called 'scapes'|
This infused oil can be used for cooking or drizzled over salads for a mild garlic flavor.
- 2 cups mild oil, such as canola
- 3-4 scapes
Garlic Scape Stir-Fry
This is a base recipe for a stir-fry I make often in the summer. I typically use whatever vegetables are in my fridge at the time, so the recipe can adapt to the seasons. If you would like to make this without meat, mushrooms are a wonderful, savory substitute.
- ½ cup garlic scapes, roughly chopped
- 1 med onion, halved and cut into thin slices
- 1 lb cubed beef
- ⅔ cup peas (fresh or frozen)
- ⅔ cup broccoli (fresh or frozen)
- ¼ cup soy sauce
- ¼ cup hoisin (also called Peking sauce)
- 1 tbsp raw sugar
- 2 tbsp oil
Recipe - Garlic Scape and Arugula Pesto
- 1 bunch of garlic scapes (~10)
- 1 packed cup arugula
- ¼ cup canola oil
- ¼ cup olive oil (plus more as needed)
- 1 tbsp lemon juice
- ½ tsp kosher salt