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Simple & Speedy Preparations
Often, the simplest methods truly let an ingredient shine, and garlic scapes are no exception. Their fresh, vibrant character lends itself beautifully to quick cooking techniques.Sautéed Garlic Scapes
Perhaps the easiest way to enjoy scapes is a quick sauté. This method highlights their natural flavour and tender-crisp texture. Simply wash the scapes and trim off the very tip of the flower bud end (it can sometimes be a bit fibrous) and the tough base end. Chop the remaining tender stalks into bite-sized pieces, usually about 1-2 inches long. Heat a skillet over medium heat with a good drizzle of olive oil or a knob of butter. Add the chopped scapes and sauté, stirring occasionally, for about 5-7 minutes. You want them to become bright green and tender, perhaps with a few little blisters of colour, but still retaining a slight bite. Season simply with sea salt and freshly ground black pepper. A squeeze of fresh lemon juice at the end brightens everything up beautifully. Sautéed scapes are a fantastic side dish on their own, or they can be tossed into pasta, scrambled eggs, omelettes, grain bowls, or used as a topping for grilled meats or fish.Stir-Fried Scapes
Building on the sauté, scapes are brilliant in stir-fries. Their structure holds up well to high heat, and their flavour complements many Asian-inspired dishes. Chop the scapes similarly to how you would for sautéing. Heat a wok or large skillet over high heat until smoking slightly. Add a high-smoke-point oil (like peanut, canola, or avocado oil). Toss in the scapes along with other quick-cooking vegetables like bell peppers, snow peas, or broccoli florets. Stir-fry rapidly for just a few minutes until tender-crisp. Add your favourite stir-fry sauce – perhaps a mix of soy sauce, ginger, a touch of sesame oil, and maybe some chilli flakes for heat – and toss to coat. Serve immediately over rice or noodles. The scapes add a lovely garlicky note without overpowering the other ingredients.Bringing Out Depth: Roasting & Grilling
Applying higher, drier heat through roasting or grilling transforms garlic scapes, mellowing their pungency further and bringing out a subtle sweetness and often a delightful smoky char.Grilled Garlic Scapes
Grilling scapes is a summertime favourite. The direct heat and smoke impart an irresistible flavour. Leave the scapes whole for grilling, just trimming the ends as needed. Toss them lightly in olive oil, salt, and pepper. You can add other seasonings too – smoked paprika, chilli powder, or dried herbs work well. Place the scapes directly on a preheated grill (medium-high heat) perpendicular to the grates so they don’t fall through. Grill for about 3-5 minutes per side, turning occasionally, until they are tender and nicely charred in spots. The thinner parts will cook faster, so keep an eye on them. Grilled scapes are amazing served alongside grilled steaks, chicken, sausages, or vegetables. They can also be chopped after grilling and added to salads or salsas.Roasted Garlic Scapes
Roasting achieves a similar mellowing effect to grilling but results in a slightly softer texture and concentrated flavour. Preheat your oven to around 400°F (200°C). Chop the scapes into 2-3 inch pieces and toss them on a baking sheet with olive oil, salt, pepper, and any other desired seasonings (rosemary or thyme pairs nicely). Spread them in a single layer. Roast for 15-20 minutes, tossing halfway through, until they are tender and starting to caramelize at the edges. Roasted scapes can be eaten as a side, mixed into roasted vegetable medleys, blended into dips, or pureed into soups for a subtle garlic base.Selecting and Storing Scapes: Look for garlic scapes that are firm, bright green, and show no signs of wilting or yellowing. The curliness varies, but the texture should feel plump. Trim any tough woody ends before using. Store fresh scapes in a plastic bag in the refrigerator’s crisper drawer, where they should keep well for one to two weeks, similar to green onions or asparagus.
Preserving the Harvest: Pesto & Pickles
Because the season is so short, finding ways to preserve garlic scapes allows you to enjoy their unique flavour long after they’ve disappeared from the markets.Garlic Scape Pesto
This is arguably one of the most popular ways to use a bounty of scapes. Garlic scape pesto is vibrant green and packs a potent, yet smoother, garlic punch than traditional basil pesto made with raw garlic cloves. Simply replace the basil (or use a mix of basil and scapes) in your favourite pesto recipe. Typically, you’ll blend chopped garlic scapes with nuts (pine nuts are traditional, but walnuts, almonds, or even sunflower seeds work wonderfully), Parmesan cheese (optional, but recommended), good quality olive oil, salt, and pepper. Process until it reaches your desired consistency – smooth or slightly chunky. Taste and adjust seasoning. This pesto is fantastic on pasta, spread on sandwiches or crostini, dolloped onto grilled chicken or fish, or stirred into soups or risotto. It also freezes beautifully in ice cube trays for later use.Pickled Garlic Scapes
Pickling is another excellent preservation method that transforms scapes into a tangy, crunchy condiment. You can make quick refrigerator pickles or process them for longer shelf stability. Chop the scapes into manageable lengths that will fit into your pickling jars. Prepare a brine, typically consisting of vinegar (white wine vinegar or apple cider vinegar work well), water, salt, and sugar. You can flavour the brine with pickling spices like mustard seeds, peppercorns, dill seeds, bay leaves, or chilli flakes. Bring the brine to a boil, then pour it over the scapes packed into sterilized jars. Seal and store in the refrigerator (for quick pickles, ready in a few days) or process in a water bath according to safe canning guidelines. Pickled scapes are great additions to cheese boards, salads, sandwiches, or served alongside rich meats.Enjoying Scapes Raw and Beyond
Don’t hesitate to use garlic scapes raw, especially when they are young and tender. Their flavour is more pronounced but still less harsh than raw garlic cloves.Raw in Salads and Dressings
Finely mince or thinly slice tender garlic scapes and toss them into green salads, pasta salads, or potato salads for a fresh, garlicky bite. They add both flavour and a pleasant crunch. You can also blend minced scapes into vinaigrettes or creamy dressings. Try blending a scape or two into a simple lemon-olive oil vinaigrette or a ranch-style dressing for an extra layer of flavour.Garlic Scape Compound Butter
Compound butter is an easy way to capture the scape flavour for melting over steaks, corn on the cob, vegetables, or spreading on bread. Soften a stick of unsalted butter. Finely mince a few garlic scapes (start with 2-3 and add more to taste). Mix the minced scapes, a pinch of salt, and maybe some chopped fresh herbs (like parsley or chives) into the softened butter until well combined. Roll the butter into a log using plastic wrap or parchment paper and refrigerate or freeze until firm. Slice off rounds as needed.Watch the Woody Ends: While most of the scape is tender, the very bottom part where it was cut from the plant can be tough and woody. Always trim this section off. Similarly, the pointy tip of the flower bud can sometimes be slightly fibrous; it’s often best to trim that small bit off as well for the most pleasant eating experience.
