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  • From: "Natalie Foster" <sngarlic AT bellsouth.net>
  • To: "Market farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Green garlic / Garlic Scape Recipes
  • Date: Fri, 21 Apr 2006 08:01:39 -0400

Thanks Kelly for the recipe. I will add that to my green garlic recipe page.
Courtney, Our garlic is harvested in June here in NC so it is not ready yet
but much further along than yours. Willie is right :green garlic/garlic
scallions are the whole plant,pulled up early. This gives customers a taste
of garlic all winter and up to scape time which for us will be some time in
May. We usually pull stray garlics and even plant some smaller cloves ,
heads,corms and bulbuls specifically for green garlic.
Beth I have been collecting and creating my own recipes for scapes for
several years a few are for green garlic or scapes...
Garlic scapes have a subtle garlic flavor and a tender-crisp texture. Use
the first 12 inches or so from the bottom (cut) end of the scape. As it gets
later in the garlic season, the scape becomes tough and you may want to peel
it before you chop.
Garlic Scape Ideas:
-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any
sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add
them to buttered, french bread floated on the soup. -Use them as you would
green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.

Spinach & Garlic Scape Salsa with Salmon
If scapes are not available from a specialty shop or farmer's market,
substitute with 1/2 cup of basil pesto. Serve with rice & roasted baby beets
for a beautiful color
SALSA
2 cups spinach, rinsed & dried (preferably baby)
1/2 cup chopped garlic scapes
1/4 cup parmesan cheese
1/4 cup olive oil
2 tablespoons butter
salt & freshly ground black pepper
SALMON
2 lbs salmon fillets, on the skin
1 tablespoon olive oil
4 servings | 20 minutes 15 mins prep
1. Place spinach, scapes& parmesan in food processor and pulse until mixture
is chunky.
2. With machine running, pour in olive oil.
3. Process until mixture is smooth.
4. Add butter, salt& pepper& mix.
5. If you didn’t ask the fish monger to slice the salmon into scallops (LONG
SLICES) then do it yourself by placing a carving knife at a 45 degree angle
and slice down through the raw salmon to the skin but NOT through it.
6. Now place your knife at a 45 degree angle& remove the scallops from the
skin; discard the skin.
7. Place the scallops on a plate& cut each long slice into 2 inch pieces.
8. Heat oil in nonstick skillet.
9. Season salmon& place flesh side down; fry 1 side only for 1 minute or
until browned.
10. Flip salmon onto baking sheet, browned side up.
11. Spread some salsa on top of salmon.
12. Bake in preheated 450F oven for 1 or 2 minutes – just until white juices
begin to appear.

Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts, halved
4 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1½Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy
skillet heat 2 Tbsp. of butter and the oil over medium high heat. Saute
until cooked through. Season with salt & pepper. Transfer chicken to a
platter and keep warm. Pour off fat from skillet and add the remaining
butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in
capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.
Stir-Fried (general method)
Scapes work well with any stir-fry. The easy way to insure they're uniformly
cooked is to chop them into 2" lengths, boil for 2 minutes, then add to the
stir-fry mix during the last minute of preparation.

Stir-Fried Beef with Garlic Scapes
For beef Combine using 2 Tbsp. oil.*
1½ lbs. boneless sirloin cut ¼ slice
1/3 cup soy sauce
2 Tbsp. lemon juice
2 garlic scapes chopped
1 whole scallion chopped
1 Tbsp. fresh ginger chopped or 1/8 tsp. dried
1 Tbsp. fresh thyme chopped or 1/8 tsp. dried
¼ cup water, 5 Tbsp. veg. oil*
4 garlic scapes chopped
1 lb. broccoli cut into flowerets
Marinate beef for 30 minutes. Heat a wok or skillet over high heat. Add
remaining 3 Tbsp. oil. Stir fry beef in batches for 1 minute. Transfer to
plate. Stir fry scapes, add broccoli and stir fry for 1 minute. Add water
and steam covered for 2 minutes. Combine 1½ Tbsp. cornstarch with 4 Tbsp.
water. Add to marinade. Stir marinade slowly into wok. Add beef and stir
until sauce thickens. serve with rice. Serves 4 generously.

Beef & Garlic Scape Stir Fry
Garlic scapes appear in many Chinese dishes. If you don't grow garlic or
can't buy scapes at a country market, substitute with green onions or green
beans.
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 cloves garlic, minced
1/2 teaspoon pepper
1 lb grilling top sirloin steaks
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup beef stock
4 servings | 30 minutes 20 mins prep
1. Whisk first 6 ingredients together in a bowl.
2. Slice beef across the grain into thin strips, add to bowl& toss to coat;
let stand for 15 minutes.
3. Cook garlic scapes in a pot of boiling salted water until tender-crisp,
about 2 minutes; drain& refresh under cold water.
4. Drain again, pat dry& set aside.
5. Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely
slice.
6. Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
7. Stir fry beef in batches, using remaining oil as necessary, until browned
but still pink inside, about 2 minutes; transfer to a bowl.
8. Stir fry hot pepper& salt for 1 minute; return beef, any accumulated
juices, scapes& stock to wok and stir fry until hot, about a minute. Green
Garlic Mayonnaise
Scape burgers
Fold a tsp of raw chopped scape into each patty. Scapes retain texture and
taste but don't overpower when eaten with the meat.





Green Garlic Mayonaise
2 green garlic stalks or scapes
1 egg yolk
3/4 cup olive oil
1 Tbsp lemon juice
salt and freshly ground pepper
Trim the garlic stalks, remove the outer layer, and slice very thin.
Put the garlic, egg yolk and lemon juice in a food processor. Add the oil in
a very thin drizzle with the machine running until the mayonnaise has
emulsified. Season with salt and pepper, and more lemon juice, if desired,
to taste.



Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a
knock-your-socks-off rich garlic flavor. If this pesto is too strong for
your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
½ lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and
blend the cheese in by hand. Can be used as a cracker or pizza spread. Can
be frozen in plastic ice cube trays and used later - this applies to the
other pestos, dips, and dressings as well. Wrap cubes individually with
plastic wrap, place in a freezer bag and return to freezer. Use all year for
making bruschetta, with pasta or pizza.
ALSO, in garlic bread: 2 or 3 thawed scape/oil cubes works great as a
substitute for the oil in baked bread.

Spinach & Garlic Scape Pesto
1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
4 flat anchovy filets
4 chopped garlic scapes
1 Tbsp. dried basil
1 cup extra virgin olive oil
Process until smooth. While motor is running drizzle in oil. Makes 2 cups.


Walnut/Scape Pesto
1 cup tender scapes - cut in about 1" pieces
1 cup fresh sage
2/3 cup canola oil
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts

Blend all to an even consistency in blender.
Store in refrigerator for short term use, or in the freezer to keep longer.


Peanut/Scape Pesto
10 scapes
equal volume raw peanuts
3 Tsp olive oil
Salt or tamari sauce to taste
Process or blend until finely chopped. Serve on crackers or with pasta.

Sunflower Seed/Scape Pesto
6 Garlic Scapes, tips
1 cup extra virgin olive oil
1 small head of leaf lettuce, chopped
¼ cup parsley
¼ cup sunflower seeds
½ cup grated Parmesan cheese
salt & freshly ground pepper, to taste
Chop the scapes into small pieces. Blend briefly with ½ cup of the olive
oil. Add lettuce and parsley. Process until blended. Gradually add remaining
oil. Transfer mixture to a small bowl; stir in sunflower seeds, cheese, salt
& pepper.

Garlic Scape Dressing or Dip
1 cup mayonnaise
1 cup sour cream
4—5 garlic scapes finely chopped
1½ Tbsp. dried dill
2 Tbsp. white vinegar
Milk to thin
Mix all ingredients, thin to desired consistancy. Use on salad or vegetable
dip.
OR
½ cup yogurt
½ cup mayonnaise
½ tsp. Dijon mustard
1 garlic scape
Variation: for a salad dressing, add 2 tbsp. apple cider vinegar.


Sautéd Scape Dressing
1 medium onion, chopped
2 cloves garlic, minced
1 inch chunk fresh ginger, minced
6 garlic scapes, rough chopped
1½ tsp coriander
1 tbsp sea salt
2 tsp chili flakes
1/2 cup pure olive oil

Sauté’ onions in olive oil for one minute then add the rest of the
ingredients. Continue until onions are soft. Place in blender and add:
2 cups lemon juice
½ cup mirin (a Japanese sweet rice liqueur)
2 tsp sea salt
1 cup extra virgin olive oil (or more)
Blend all ingredients, adding olive oil until desired consistency is
reached. Chill before serving.

Scape Hummus
2 cans of chick peas (garbanzos) drained
1 c. raw sesame seeds or tahini
2 Tbsp. olive oil
1/2 c. lemon juice
1/2 c. or more fresh chopped garlic scapes

Place the ingredients in a blender on high until done. Salt to taste.
Optional: add your favorite curry to taste. Makes 3 cups

Scape Soup
7 scapes of green garlic
3 small potatoes, chunked, with skins
2 Tbs butter
3 cups of chicken broth
2-3 Tbs white wine vinegar
Cut the scapes into thin rounds. Sauté in butter for about 10 minutes at low
heat. Place the potatoes and sautéed garlic in a sauce pan and add chicken
broth. Cook covered for about 30 minutes. In small batches in your blender,
puree the soup until it is smooth. Return soup to the saucepan and add more
broth if it is too thick. Add salt and pepper to taste, reheat. When hot,
add white wine vinegar and serve.
Serves 2.

Garlic Scape Tortilla
1½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil
Place garlic and scallions in a skillet with 1 tsp. oil, ¼ cup water and a
pinch of salt. Cook about 5 minutes covered over med. high heat until
tender. Drain well. Beat eggs together with salt and pepper. Add remaining
oil to skillet. When oil is hot, spread greens evenly and add eggs. Cover
and cook over med. low heat for 2-3 Minutes. Serve hot. Serves 2.


Scapes & Green Beans
While the red pepper adds color, the beans & scapes are look-alikes that
fill this dish with taste surprises! Serve with sautéed or grilled poultry
or meat.
8 ounces green beans
6 ounces garlic scapes
1 tablespoon olive oil
½ red pepper, diced salt, & freshly ground pepper
1 tablespoon balsamic vinegar
1. Top& tail green beans.
2. Boil a large pot of salted water; add beans& blanch for 2 – 3 minutes or
until crisp-tender.
3. Drain & refresh with cold water until beans are cold.
4. Trim garlic scapes & remove any seed pods.
5. Cut into pieces about the same length as the beans.
6. Blanch for 1 – 2 minutes; drain& refresh with cold water.
7. Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
8. Add beans & red peppers.
9. Toss together, cover skillet & cook for 2 minutes longer or until scapes
are crisp-tender.
10. Uncover & season with salt, pepper & balsamic vinegar.

Garlic Scape Potatoes
1½ lbs yukon gold potato
½ cup butter
½ cup garlic scapes, very finely chopped
1/3 cup whipping cream
1. Cook potatoes in salted boiling water until tender.
2. Melt butter & sauté the scapes for about 5 minutes.
3. Remove from heat& stir in cream.
4. Drain potatoes& mash.
5. Add garlic mixture& combine well.
Mashed Potatoes with Garlic Scapes
2½ lb. russet potatoes, peeled and cut into 1” pieces.
½ stick butter
2 Tbs., olive oil
¼ cup finely chopped scapes
¼ cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high
heat, melt butter with olive oil in a small skillet. Add scapes and sauté
about 5 minutes. Add to potatoes and mash. Gradually add milk while
stirring. Season with salt and pepper.

Spinach & Scape Frittata
3 tbs. Olive oil
10 eggs
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 Tbs. chopped parsley or basil
½ cup finely chopped Garlic Scapes or Garlic Greens
Salt
Pepper
Preheat oven to 350º In a large bowl mix egg, spinach ,cheese, herbs, salt
and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the
garlic scapes and sauté until tender on med. heat (about 5 minutes). Pour
egg mixture in skillet with garlic and cook over low 3 mins. Place in oven
and bake uncovered 10 mins or until top is set. Cut into wedges and serve.

Baked Scape/Vege Frittata
¼ cup chopped cooked vegetables
1 cup chopped cooked scapes
½ cup dried bread cubes or seasoned croutons.
4 eggs
¼ cup 2% milk
½ cup grated cheese
pinch dried basil
Preheat oven to 350°F (180°C).
Combine vegetables and bread cubes. Sprinkle mixture evenly over bottom of
8" square greased baking pan.
Wisk eggs, milk, salt & pepper. Pour over vegetable mixture. Sprinkle with
cheese & basil.
Bake in preheated oven for 20 minutes, or until knife inserted in center
comes out clean.

Garlic Scape Omelet
This omelet has a mildly garlic taste with asparagus-like crunchiness
1½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
Salt & Pepper
4 large eggs
2 Tbs. extra virgin olive oil

Place garlic and scallions in a 10-inch skillet with 1-tsp. oil, ¼ cup water
and a pinch of salt. Cook covered over med. high heat until tender, about 5
minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to
skillet. When oil is hot, shake skillet to spread greens evenly, add eggs.
Cover and cook over med. low heat until top is set [2-3 Minutes].


Deep-Fried Battered Scapes
1 lb garlic scapes
3-4 tbsp. brown rice flour
salt, pepper
1 cup brown rice flour
1 egg
1 tbsp. cornstarch
¾ - 1 cup flat beer
canola oil for deep frying
1. Wash and thoroughly dry the scapes. Toss in a few tablespoons of rice
flour, seasoned with salt and pepper.
2. Beat together the cup of rice flour, cornstarch and egg with enough beer
to make a thick batter.
3. Fill a deep-sided pot with about two inches of oil. Heat the oil until
hot, but not smoking. Dip the scapes in batter, one at a time, and lower
into the hot oil. Flip once and remove when golden brown.
Serve hot with tamari dipping sauce.






Deep fried Scapes
Fish or beer batter
Oil at 350F
Individually drop scapes in the oil to prevent sticking together.
Leave in oil for 2 minutes or to taste

Grilled Scapes
½ lb garlic scapes
olive oil
salt
pepper
1. Cut scapes into pieces about 2 inches long& place onto a large sheet of
foil wrap.
2. Sprinkle liberally with olive oil; season to taste with salt& pepper.
3. Loosely fold the foil & grill for about 10 minutes or until soft &
golden.
Beware of folding the foil so tightly that the scapes steam rather than
grill. Steamed scapes have very little taste or texture.

Scape Sauté
1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a
skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7
minutes, until the scapes are crisp-tender. Uncover and season with salt,
pepper, and balsamic vinegar.

Roasted Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt
(kosher or sea salt works best but any will do). Put the loaded and covered
pan in a hot (400°F) oven for 30 to 45 minutes or until they are just
beginning to turn brown on the bottom. Serve as a side or main dish. Tastes
like roasted garlic but creamier.

Green eggs and Ham Tortillas
4 eggs
2 -3 Argugala leaves chopped
8-10 cilantro leaves chopped
1 stalk green garlic chopped use leaves too
teaspoon of cumin
Hot pepper to taste
Salt and pepper
Cheese
2 -3 tortillas
Scramble the eggs with the 7 ingredients
Add to a tortilla serve with salsa ond sour cream

Mushrooms & Spinach Casserole with Green Garlic
4 stalks of green garlic 0r garlic scapes (chopped)
2-4 Shiitake Mushooms (thinly sliced and cut into small pieces)
1lb Lean ground beef or turkey
3 cups cottage cheese
olive oil
12 oz package of whole wheat wide noodles/pasta
1 med onion chopped
1 lb spinach (chopped)
½ cup sour cream
3 eggs
1 cup Asiago or Romano cheese
Salt & Pepper


Cook noodles according to package rinse and set aside. In a large pan saute’
Green garlic ,onion, in small amount of olive oil. Add meat and cook till
brown and crumbly. Add Mushrooms & spinach to the pan and cook until spinach
is wilted and bright green. Salt and pepper to taste Mix in cheeses,eggs and
noodles. Transfer to 13x9 inch baking dish . *Cover with foil . Bake at 350
for 35 – 40 mins. *at this point the casserole can be refrigerated and
cooked the next day.

Green Garlic Pizza
Serves 4
1 recipe pizza dough, stretched or rolled out
Topping:
4 medium-sized bulbs spring garlic, sliced thin
2 tablespoons olive oil
4-6 ounces mozzarella cheese, grated 1/3 pound shrimp, cleaned,
deveined and sliced lengthwise
2 tablespoons lemon zest
1/4 cup minced Italian parsley
Salt and pepper to taste


Sautee the garlic in the olive oil until just wilted. Spread the garlic
on the pizza dough. Distribute the shrimp over the garlic. Sprinkle
with salt and pepper. Top with the cheese. Bake in a pre-heated hot
oven until the crust is golden. Remove from oven and sprinkle with
lemon zest, parsley and salt and pepper. Brush with a little more olive
oil if desired.

Penne with Ricotta and Green Garlic Sauce
>From Knoll Organic Farms <http://www.knollorganics.com/>

i n g r e d i e n t s
1 1/2 cups fresh whole-milk ricotta
1/2 cup finely minced green garlic
2 tablespoons minced parsley
Salt and freshly ground pepper to taste
1 pound dried penne or fusilli pasta
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table

d i r e c t i o n s
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large
bowl; season with salt and pepper. Bring a large pot of salted water to a
boil over high heat. Add the pasta and cook until al dente. Just before
pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot
water into the ricotta to make a smooth, creamy sauce. Drain the pasta and
add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan
cheese and toss again, adding a little more of the hot water if needed to
thin the sauce. Taste and adjust seasoning.
Serve on warm plates, topping each portion with some of the remaining
parsley. Pass additional Parmesan at the table.
Tortellini with Wild Mushrooms and Green Garlic
This is so easy to make in minutes and elegant enough to make for guests.
Wild mushrooms may be purchased dehydrated and kept on the pantry shelf,
reconstituted and used with great success in this recipe. Add a bit of white
wine at the end of the mushroom saute for added flavor.
2 8-ounce packages fresh tortellini
1 pound wild mushrooms (fresh preferred)
2 tablespoons olive oil
2 tablespoons butter
¼ cup green garlic, finely chopped
½ cup pasta water or white wine
Prepare tortellini according to package directions. Clean and roughly chop
wild mushrooms. Heat butter and oil to very hot and saute mushrooms very
quickly. Add green garlic and pasta water or wine and simmer for several
minutes to make the sauce. Add pasta to pan, toss and cook a minute longer.
Serve in warmed soup plates garnished with several bits of sautéed mushroom
and a curl of fresh parmesan cheese.


Natalie Foster
Cornerstone Garlic Farm
Farm Website
http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=








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