Two Ways to Use Garlic Scapes
It’s that time of year when we are enjoying garlic scapes in salads, soups, sandwiches, stir-fry, as pesto, and more! The scape is the curled tip of a stalk that emerges from the center of the garlic bulb; it’s what makes the hard, central stem of hardneck garlics. We recommend snipping (or snapping) off the scapes, because as they develop, the scapes rob the plant of energy that otherwise would go right to the garlic bulb.
Here are a couple delicious and simple garlic scape recipes from our friend at Urban Farm Foods.
Cast Iron Garlic Scapes
Ingredients
10-12 scapes
Neutral oil
Smoked salt
Instructions
On medium-high heat get a cast iron pan very hot before adding a tablespoon of oil.
When the oil simmers add the scapes even if they curl around. Don’t stir!
The secret to a nice blistered cast iron veggie is letting it make contact with the pan.
After about a minute and a half, flip them over using tongs.
Plate in a pile and finish with a smoked salt, or really any flaky salt or flavored finishing salt will do!
Tempura Fried Garlic Scapes
Ingredients
1 2/3 cups all purpose flour
1 1/2 cups cornstarch
2 cups club soda
A pinch of salt
12-18 whole garlic scapes
Instructions
Heat vegetable oil to 350°F.
Mix all dry ingredients in a bowl. Add the club soda and mix quickly without over beating. Batter will be thinner than other fry batters and you want those bubbles.
Toss a handful of scapes into your batter to coat evenly.
Deep fry the scapes in batches of five or six at a time until they are a pale golden brown, about 2 minutes.
Drain excess oil on a wire rack or on paper towels.
** If you like things a little spicy you can kick it up a notch with - pinch of chili pepper powder in the batter!
Music Garlic
If you’re thinking about letting your garden rest this winter, you might want to reconsider for this incredible crop. Garlic is one of the simplest and most rewarding vegetables a gardener can grow. An exceptionally cold-hardy plant, we recommend putting garlic in the ground in the fall (about 6-8 weeks before the ground freezes). Try a variety or two, and you’ll be amazed at how delectable homegrown garlic is. We’ve got a superb collection of hardneck and softneck garlic varieties that ship in the fall, and you can pre-order on our website now!
