Just in case you're still finding scapes at your local market, my mother has a tip for you that she recently learned. In brief, she says, "Eat your scape buds!"
My mother had no idea what to do with the scapes she found in her CSA, or even what they were. The farmer running her CSA explained what they were (the pruned flower stalks from growing garlic plants), and gave her some pointers for cooking with them.
"And the flower bud?" he said, pointing to the whitish bulge just before scape tapers off, "Crack that open and sprinkle the seeds on a salad. You'll like it!"
Now, I've added scapes to stir fries, mashed them into pestos and dips, and even nibbled them raw, but I have never heard of doing anything special with that seed bud. My mom dutifully cracked a few open while she was cooking and said they taste exactly how you'd imagine: like mild, garlicky seeds.
Whisked into a vinaigrette or sprinkled directly over the salad, these add just a touch of garlicky flavor. I also like the idea of adding them to an olive oil dip for bread or dropping them onto a freshly grilled fish filet or sizzling steak.
Scape season is long past where I live, but you can bet I'll be saving this idea all year until they're back!
Have you ever done this with scapes?
Related: NY Times Sunday Magazine: How to Cook with Green Garlic
(Image: Flickr member elisfanclub licensed under Creative Commons)
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Thanks for this tip. I got some scapes in my CSA and had never heard of them until a few days ago. So exciting to find out about a totally new-to-me food!
Dang! Scrape season is just about over here... But I'll save this idea for next year! They are so tasty!! I love them :)
Good idea! They are in season here right now, I will definitely try that!
LOVE garlic scapes and sad they are gone for the year. Will keep this tip for next year!
I generally slice them in half lengthwise and quickly saute them. They make a neat looking and tasty garnish.
I've chopped them up and used on nachos instead of green onions. Super tasty!
These kind of posts are frustrating to those of us not in the big city! I've never seen a scape, a ramp, a fiddlehead fern, or a radish pod in my life. More power to you if you have these to cook with where you live, but what do I do with all the cukes and lettuce I get from my CSA here in semi-rural America?
I cut them up like asparagus chunks, heads and all and do a saute. In fact, I just had them on Wednesday with baby kale and a bit of olive oil, let it cool down a bit and tossed it with some homemade caesar dressing.
Ramps and fiddle heads are something you can forage for in the woods near streams in early spring. Most people do not grow them for sale at grocery or specialty grocery stores. Basically they like shade and damp ground. I went wild food hunting this year out in the countryside on state forest land where you can hunt and gather and don't need a permit. You can also grow all these things yourself Sth, especially if you have a yard. BTW ramps are a wild onion (available for sale as baby plants online), fiddle heads come from different species of ferns. I had lady ferns growing in my yard when I moved in, they are quite common, I cooked and ate the fiddle heads this spring They were pretty good, tasted like an earthy green bean.