Garlic Scape Season!

Garlic scapes are finally in season! This is my third (I think) year in cooking with them and I love them more each go around. It’s a highlight when we spot them at the Farmer’s Market. Most people just pass them by, but a few people have struck up a conversation when they see what we’re buying. I think they’re pretty, but if I view it totally objectively, they really look a little like overgrown chives without the flowers. They might not be dropdead gorgeous, but they taste incredible.

They are delicious in stir fry’s (just dice them) or even basted with a little soy sauce and olive oil on the grill. With some of this week’s, I made a big batch of scape pesto, which I ended up in using in several dishes.

Garlic Scape Pesto

Scape Pesto Pasta Salad (with tomatoes, olives and FYH)

“Chicken” Seitan Panini with Scape Pesto Mayo

Scape Pesto Pasta with Roasted Tempeh (and tomatoes)

Roasted Corn with Scape Butter

And this last photo, which I think is my favorite way to use scapes so far this year.

Between you and I, I have a dream of moving to Vermont and becoming a garlic farmer. In truth, I haven’t tried planting garlic and am a long way from being able to consider a move to Vermont (let alone a home there with room to plant garlic!), but you just never know. In case you’re wondering about the connection, I had the best roasted corn of my life in Quechee, Vermont which was being roasted and sold in the parking lot right by the gorge. I can only imagine it with this delicious scape butter.

Here are the recipes for the Scape Butter and Pesto so you can give them a go for yourself. The scape butter is also wonderful on garlic bread, potatoes (or any vegetable) and I’m planning to try it on popcorn tonight.

Scape Butter
1/4 cup softened earth balance
1 tablespoon minced scapes
pinch red pepper flakes

Combine and refrigerate until needed. It’s so good you won’t believe it’s this easy.

Scape Pesto
6 ounces (1 1/2 cups) scapes, rough chopped
1/2 cup packed fresh basil
1 cup packed fresh spinach
1/4 cup pine nuts
juice from 1/2 a lemon
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1/3 cup to 1/2 cup olive oil
pepper to taste
1 teaspoon agave (only if you scapes are on the mature side)

Combine all ingredients in a food processor and blend until smooth, adding only as much olive oil as needed to get the consistency you want. This may be thinned with broth or dry white wine when using in a dish. (makes about 1 1/2 cups)

Scape Pesto Mayo
3 tablespoons pesto
2 tablespoons vegan mayonnaise
Combine until smooth. Besides being a terrific sandwich spread (try it with grilled eggplant!) this makes a great vegetable dip, too.

Now for a little business:

Are you interested in being a tester for my upcoming cookbook? I could use a few more people. If you’d be willing to test 2 recipes a week, please email me. You can find the address on the right.

Lola, please send me your mailing address! If I don’t hear from you by the time I post again, I’m sorry to say I’m going to draw another winner.

Coming soon: another book contest! Keep your eyes open! I’d like to get back in the swing of Food Network Fridays, but it probably won’t happen until next week.

If you’ve got some favorite ways that you use scapes, I’d love to hear about them!

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  1. Posted June 18, 2009 at 1:59 pm | Permalink

    Great post! I get scapes in my CSA and never know what to do with them so I do! Quechee is gorgeous..I’m with you with the garlic dream! And thanks for all your great advice on the ice cream maker. Really appreciate it!

  2. Posted June 18, 2009 at 2:19 pm | Permalink

    Aha. I saw them and went straight for the spring garlic instead. I will have to pick some up this week if they still have them. I knew I was missing something…

  3. Posted June 18, 2009 at 3:24 pm | Permalink

    That pasta looks so delicious. I’ve never used garlic scapes before, so if I see them this week I’ll know what to do. Thanks!

  4. Posted June 18, 2009 at 7:37 pm | Permalink

    i’m ashamed to say i didn’t know what a garlic scape was until this post.

  5. Posted June 18, 2009 at 10:07 pm | Permalink

    I love garlic scapes! I was first introduced to them in my CSA box a few years ago, and had no idea what to do with them, lol. I soon fell in love and was sad when they were no longer in my box after a few weeks. That pesto is brilliant! Yum!


  6. Posted June 18, 2009 at 11:26 pm | Permalink

    i just bought scapes this week and have never cooked with them. Thanks for the recipes!

  7. Posted June 19, 2009 at 12:45 am | Permalink

    Everything looks wonderful!

  8. Posted June 19, 2009 at 5:03 am | Permalink

    maybe we call them something different?? i’ve just never heard the word “scrapes.” but i love garlic in any form it comes in. i loooove the idea of your pesto. fantastic.

  9. Posted June 20, 2009 at 8:11 am | Permalink

    Do they taste like chives? I’d love to taste the scapes, I don’t think I have ever seen them around here.

  10. Posted June 20, 2009 at 10:55 am | Permalink

    roasted corn with scape butter? one marriage proposal, coming right up.

  11. Posted June 20, 2009 at 11:41 am | Permalink

    I am guessing there are no vampires in your house these days. Go Garlic!!

  12. Posted June 20, 2009 at 8:01 pm | Permalink

    I got the scapes! I’m making the pesto now.

  13. Posted June 21, 2009 at 12:10 am | Permalink

    Holy yum. This pesto is killa.

  14. Posted June 21, 2009 at 3:39 am | Permalink

    Yum! I really want to try garlic scapes, I’ve never had them, but I love love love garlic. Yum. That pesto looks fantastic.

  15. Posted June 22, 2009 at 1:01 am | Permalink

    I bought garlic scapes for the first time this weekend. I had them roasted first. They were good roasted! Today I had some batter fried. They were so tasty, they have a light garlic taste, so good! I still have a little more. I really want to try to make a pesto with them. Hopefully they have them next week.

  16. Posted June 22, 2009 at 11:44 pm | Permalink

    Does this make you a scape goat? 😉

    It all looks lovely.

  17. Posted June 23, 2009 at 11:49 pm | Permalink

    I just had my first scape experience. These are good! Like garlic, but a little sweeter. I used your pesto as a guideline, but instead of measuring I just threw stuff in the food processor. I didn’t have basil (though I can see that would have been delicious), and I used a lot more spinach. Hooray for scape pesto pasta salad! Hooray for you for sharing the idea! I will definitely buy more scapes next weekend.

  18. Posted June 24, 2009 at 4:38 pm | Permalink

    Oh how I hope to find some garlic scapes at the farmer’s market today. I’ll be so disappointed if I can’t make your delicious looking pesto!

  19. Posted June 24, 2009 at 4:52 pm | Permalink

    Thank you for your post!

    I have always wanted to try scapes! But….I have never seen them sold anywhere near me. Le sigh! haha

  20. Posted June 24, 2009 at 5:47 pm | Permalink

    mm… I think I remember you talking about these before??? I haven’t seen them yet and am dying to try them!! I tried my hand at garlic this year and was totally disappointed my garlic was way smaller than the bulbs we put in the ground (ironic)… are scapes on all garlic or are they a separate plant?

  21. Posted June 24, 2009 at 5:54 pm | Permalink

    Amanda, let us know what you do on the ice cream front.

    Jenn, I’m glad you ended up with scapes after all!

    Mary, that’s one of the great things about pestos: so flexible.

    Jen, don’t be ashamed! I don’t think farmers even tried to sell them until like the last 5 years.

    Courtney, I know what you mean. Once you try them, it’s all over.

    Lisa, hope you like them as much as we do!

    dreaminitvegan, thank you. :)

    veggie vixen, maybe there is another name, but I don’t know what. They’re just the tops of garlic.

    Mihl, they’re like a stronger garlicky chive, but better.

    Celine, the answer is yes. If you’re ok that I have a husband.

    Cooking Lady, you’re right about the vampires! We have garlic just about every day.

    Cyn, hope you can find them. It’s a short season.

    Jay, I love them roasted, too. With a litte olive oil, tamari and balsamic. Yum! I’ve never tried them battered. Maybe next time! Thanks for the idea.

    Urban Vegan, happily so, yes.

    Jodye, hope you find them!

    Sweetkaroline, they’re really not that common. Maybe if you have a co-op?

    Thanks, everyone!

  22. Posted June 25, 2009 at 4:30 pm | Permalink

    I STILL haven’t come accross any scapes! I know I’d love em. Your scape butter and pesto sound amazing.

  23. Posted June 25, 2009 at 10:07 pm | Permalink

    oh my goodness! i wonder where i can find those around here… the recipes sound amazing!

  24. Posted June 26, 2009 at 8:35 pm | Permalink

    Erin and AP, they have a super short season! I can only get them at the co-op or farmer’s markets….but they are so wonderful! If I could ship them to everyone who can’t find them, I would, but they’d never make it.

  25. Anonymous
    Posted June 29, 2009 at 10:40 am | Permalink

    What is FYH?

  26. Posted June 29, 2009 at 1:27 pm | Permalink

    FYH is short for For Your Heart, it’s a vegan soy cheese.

  27. Gauri Radha गौरी राधा
    Posted August 6, 2011 at 1:02 am | Permalink

    Looks great!!

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