Garlic scapes are all over local farmers markets and in our CSA baskets right now, but blink and you’ll miss them. With a very specific and short season, enjoy them in late June and early July before they vanish.
Pesto is an easy and tasty option, but consider pickling and squeezing a few more weeks out of the season. Food editor Liz Johnson has even been known to garnish a summer martini with pickled garlic scapes. You’ll find her recipe below, along with a few other ideas from Seasonal Chef blogger Maria Reina.
This super easy pesto has a mellow garlic-onion flavor to it, and works perfectly with pasta or even spread over a little toasted bread with grilled veggies.
- 5 - 6 garlic scapes, cut in 1" pieces, about 1 cup
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Grated Black Pepper
- 1/4 cup toasted slivered almonds
- 1/4 cup grated Pecorino-Romano cheese
- 1 juicy lemon
- Toss the scapes with a tablespoon of olive oil, and season with salt and pepper. Place in a hot pan and cook until slightly soft, about 2 minutes. Remove and cool.
- Place the cooled scapes and the liquid from the pan into a food processor with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and process until finely chopped. Scrape down the sides and add the almonds, pecorino, zest of 1/2 lemon and juice; processing after each addition.
- With the processor running slowly drizzle 1/2 cup olive oil in until the pesto comes together and thin with a little water, from 1/4 to 1/2 cup. You want it a little loose, but not watery.
- Taste for seasoning.
Scapes are with us for only a short period of time from June to early July. A perfect way to enjoy them throughout the summer is to make a pesto and freeze it in an ice cube tray. Then seal the cubes in a freezer zip lock bag. 1 cube equals 1 serving.
Bright and tangy is the way to describe this fun and healthy hummus made with edamame beans and raw garlic scapes. Serve cold with crisp pita chips.
- 1/2 cup garlic scapes, about 2 tendrils
- 2 cups shelled edamame
- 1 lemon juiced and zested
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Extra virgin olive oil, about 1/4 cup
- Water, about 1/2 cup
- Kosher salt
- Freshly grated black pepper
- 1 tablespoon lemon balm, finely chopped (optional)
- Rinse the beans and set in a glass bowl. Cover with a damp paper towel and microwave for 2 minutes. Remove paper towel and allow to cool.
- Roughly chop the scapes and place in a food processor. Add the cooled edamame, lemon juice, zest, cumin, coriander and 1 teaspoon of salt. Process until you have a thick paste.
- With the machine running slowly add the olive oil and then the water until you get the consistency you like in a hummus.
- Taste for seasoning and add the chopped lemon balm if desired. Chill before serving.
Garlic scapes will be around in the month of July, so look for them at the farmers market. A great way to enjoy it later is to make a pesto and freeze it in an ice cube tray.
- 1 cup garlic scapes, cut in1” pieces, about 6 garlic scape stems
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- ½ lb. pasta, your choice of shape
- 1 lb. summer squash, cut in ½” medallions, about 4 cups
- 1 cup young leeks, 3-4 white, pale green and a little of the dark green
- 3 garlic cloves, minced
- 1 big juicy lemon, or 2 small ones
- ¼ cup roasted sliced almonds, plus more for garnish
- ¼ cup pecorino cheese, plus more for garnish
- Over medium heat saute the scapes with 1 tablespoon of olive oil and a good pinch of salt and pepper. Cook until they are slightly soft, about 3-5 minutes. Scrape into the bowl of your food processor and allow to cool.
- Place a pot of water on to boil. Then in the same sauté pan add a little more olive oil and sauté the leeks and garlic with a pinch of salt and pepper until just soft, about 3-5 minutes.
- Add the squash and lower the heat a little. Cook until it all gets nice and golden brown, but not mushy. Turn off the heat and leave in the pan. Add the zest and juice of ½ a lemon and toss. Taste for additional seasoning.
- While the squash is cooking add the pasta to the boiling water with a good seasoning of salt. In the time it takes to cook the pasta the squash should be done and the pesto made.
- Add the almonds and pecorino to the food processor along with a ½ teaspoon of salt and ¼ teaspoon of pepper. Process until finely ground. With the machine running add ½ cup of olive oil and about ¼ - ½ cup of pasta water. The water will help thin it out a little, just don’t let it get too watery. Add the remaining zest of the other half of the lemon and juice. Process to combine and taste for seasoning.
- Drain the pasta, reserving a little of the pasta water and place in a large serving bowl. Add enough pesto to coat the noodles and use a little hot pasta water the help distribute it well. Top with the sautéed squash and garnish with the reserved almonds and pecorino.
The pesto recipe will make about 1¾ cups of pesto. Take the leftover pesto and place in an ice cube tray and freeze for later.
- 1/2 pound garlic spaces (approximately 2-3 bunches)
- 1 teaspoon dill seed
- 1/2 teaspoon whole black peppercorns
- 3/4 cups apple cider vinegar
- 3/4 cups water
- 1 tablespoon pickling salt
- Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.
- Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
- Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.