Garlic Scapes

We are enjoying a beautiful year in the garden! In fact, today I found some garlic that I didn’t remember planting. This garlic was growing beautiful scapes, ready to harvest and eat!

The garlic from our garden is sourced from a local garlic farmer and friend, Greg McGary, at Thistle Creek Farms. Check it out!

Scapes are the tall, curly stems that grow from hard neck garlic and would produce a garlic flower if not removed. Removing scapes will cause garlic to put growth energy into the bulb rather than the flower. This means the garlic will produce larger bulbs (which means more delicious garlic for us!)

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Scapes are edible and cook up like a garlic version of green onions. If removed before the first curl, they are nice to eat raw (think scallions in salad). They grow more woody as they get larger and are better cooked (think sautéed in butter, yum!).

You can replace garlic scapes for garlic in most recipes.

I like to chop the stems until just before the flower head, then save fresh or freeze until use.

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Here is one that I adapted from Lisa Leake at 100 Days of Real Food (I am currently cooking my way through her book and love it! Best granola EVER!)

Cajun Alfredo with Mushrooms

Start cooking the pasta, according to package directions. In a large skillet, melt 3 T butter. Then add 1/2 onion, and about 1/2 cup of chopped garlic scapes. Cook about 5 minutes.

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Add 1 chopped bell pepper and cook for about 3 minutes.

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Add the mushrooms and cook until they start to brown.

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Now it’s time to add some seasoning. I like this Cajun spice blend from The Spice Hunter.

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Mix in 2 T flour and stir it into the vegetables until flour coats them and sort of disappears.

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Then add 1 cup cream (or milk), 1/2 cup grated parmesan, and 3 cups roughly chopped spinach.

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Cook until spinach is slightly wilted and sauce begins to thicken.

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Add the drained pasta. Stir to combine. Serve warm.

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Click here for a Printable Recipe.

Posted in Garden to Table, Sustainable Living and tagged , , , .

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