|
Garlic Scape Pesto
1 cup grated parmesan cheese
1 tablespoons fresh lime or lemon juice
1/4 pound scapes
1/2 cup olive oil
salt to taste
Puree scapes and olive oil in a blender or food processor until smooth.
Stir
in parmesan and lime or lemon juice and season to taste.
Serve in any way you can think of.
You can do many things with scapes: Grill, stir fry, raw on salads, Garlic
Scape Hummus, Scape Tempura, Scape soup, served as an accent or main dish.
Have fun!
Garlic Scape Hummus
2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes
Place the ingredients in a blender on high until a thick paste forms.
Salt to taste. Optional: add your favorite curry, to taste.
Garlic Scapes
Garlic scapes, which emerge from hard neck garlic varieties in June,
the
seedstalks curl upward as they grow. Snipping off the scapes before the
seeds develop, more energy goes into developing a larger garlic bulb.
When the garlic scapes are still in full curl, they are tender and
succulent. They have a taste that is milder than the garlic cloves, and
have
a broad spectrum of uses from soup to salads to garnishes. The garlic
scape
is an allium delicacy that is highly prized and traditionally used in
Southern, Eastern European, Middle Eastern, and Korean cuisine because
of
its subtle garlic flavor and tender-crisp texture.
Storage:
Garlic scapes store well. You can keep them in the refrigerator for
approximately 1 month, though fresh-cut is always the best. You can remove
the stalk tip above the pod before using.
Preparation:
Scapes tend to get tough and/or loose flavor if overcooked, so start
simple.
To learn how much cooking is enough and how much is too much, cut scapes
to
desired lengths and sauté in a little olive oil over medium heat,
adding
salt and pepper to taste. The end result should be a side dish that is
elegant and tasty. Try some of these other ideas:
Garlic scapes can be used almost like asparagus.
Cut scapes into 2-inch lengths and sauté in olive oil or butter
over medium
heat, adding salt and pepper to taste.
Add scapes to your favorite stir-fry dishes.
Chop and add raw to salads.
Add to pickled beets or cucumbers.
Steam and dress with a bit of lemon juice.
Use as a garnish.
Garlic scape pesto (see recipe above).
Slice and sprinkle over any pasta.
Slice and add to most any sauce.
Chop and add to guacamole or fresh salsa.
Chop and mix with softened cream cheese or butter for a unique spread
for
sandwiches or bagels.
Use chopped fresh scapes as a garnish for tomato or potato soup.
Add chopped scapes to vegetable soups and stews toward the end of cooking
time.
Use in recipes as a substitute for green onions.
Add to toppings for bruschetta or pizza.
Place in lightly oiled pan and add salt to taste. Cover and roast for
30 to
45 minutes until beginning to turn brown. Serve as a side dish.
Add to egg dishes or mashed potatoes.
|
