What to Do with Garlic Scapes
Here in Western Massachusetts it’s time to get into the garden and enjoy the first delicacy of growing garlic — scapes! Pinching off the scapes before they flower sends the plant’s energy into growing larger bulbs, which will be harvested later in the season.
If you have an abundance of scapes, author Sherri Brooks Vinton suggests preserving them in oil and either refrigerating or freezing them for future use. Here’s the technique she shares in her best-selling book Put ’em Up!
Garlic Scapes in Oil
Makes about 1 pint
When the scapes come, they come in droves. Raw, they have the pungent taste of raw garlic — great in salads or puréed in a pesto. You can tame them with a little heat, however. Sautéed, they have the taste and texture of asparagus, with just a whiff of garlic. When they are cooked this way, I can pack them in the freezer to use whenever the urge hits.
1/4 cup olive oil
2 cups finely chopped scapes
Pinch of salt
Heat the oil in a skillet over medium heat. Add the scapes and salt and sauté until softened, 3 to 5 minutes.
Refrigerate: Transfer to a bowl. Cool, cover, and refrigerate for up to 3 days.
Freeze: Spoon the scapes into ice-cube trays, cover, and freeze for up to 6 months.
You can visit Sherri at her website.
With simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.