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I find Garlic Scapes to be delicious and interesting. They are strong raw, but a little sauteeing makes them a bit more to my liking. I’d describe their flavor as a cross between garlic and an onion. I use them in place of onions and or garlic in any stir fries. They are really versatile like garlic and actually last a long time in the fridge. Chop them, fry them in a little olive oil, and then use them any way you want. I fried them with some chard and it was a wonderful little side.
Can you spot the bug? There was a little passenger
It was another bounty — again this is delayed so these were my spoils from June. I like the mix of familiar (lettuce, spinach, green onions, strawberries — even scapes) with more challenging. Maybe after I do this for a couple years all of it will be familiar to me.
Tomato Mountain CSA: Garlic Scapes, Lettuce, Green onions, Yukina Savoy, Russian Red Kale, Strawberries.
3 thoughts on “2012 CSA Week 9: What to do with garlic scapes”
Have you tried garlic scape pesto? It’s delicious! http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html
I agree that garlic scapes are a wonderful and relatively underutilized treat. Here’s what we did with ours. http://areluctantfoodie.blogspot.com/2012/06/not-rachel-ray-but-well-worth-extra-ten.html
I made a quiche with my garlic scapes. Perfect for brunch or a light dinner
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