The Hollywood Farmers' Market is bustling even more than usual these days, as shoppers take advantage of the early summer sunshine and produce. Tucked between stands overflowing with stone fruits and strawberries are other, more delicate and fleeting specialties: garlic scapes and blossoms.
LA Farmers' Market Report: Garlic Scapes and Blossoms
Garlic scapes are the tender young stalks of hardneck garlic plants, cut in late spring and early summer to encourage bulb growth. Scapes have a mellower taste than garlic cloves, and we love their green, almost sweet bite — as well as their beautiful shape! A versatile cross between garlic cloves, green onions, and asparagus, they can be can roasted, pickled, stir fried, and used in pesto, salads, soups, egg dishes, and dips. Garlic blossoms, like chive blossoms, are wonderful accents to salads and herb vinegars.
At the Hollywood market, we bought garlic scapes and blossoms from Finley Farms (whose proprietors were recently profiled in the LA Times). We used the scapes in a simple, summery pasta dish, finely chopping and sautéeing them with yellow pattypan squash, squash blossoms, and basil. We added the blossoms to tofu egg salad. Do you have a favorite use for garlic scapes or blossoms?
Related: Tip: How to Use Chive Blossoms in Salads and Other Dishes
(Images: Gregory Han and Emily Ho)
Comments (7)
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I picked up garlic scapes at a farmers market in Atlanta last week and used them in salad, pasta sauce, and most importantly in guacamole. Left intact, they're always a great way to dress up a plate or platter, too.
view weremonkey's profile
Last year was the first time I ever had garlic scapes. I used them to make garlic scape pesto and oh my was it good. I've been craving it for the past 10 months. I can't wait for scapes to hit the markets up here! (NH)
view ilovebutter's profile
We tossed ours with olive oil, garlic, salt and pepper, then threw them on the BBQ for few minutes. Soooooo delicious.
view wesaturtle's profile
I LOVE garlic scapes and can't wait until they show up at our CSA. I look forward to them all year. We usually stir fry them with a little olive oil and lemon.
view laura c's profile
My local CSA (which rocks! http://www.t-mha.org/GrowingGroundsSM.htm ) tossed a bunch of garlic scapes in my share box last week. I'd never seen them before, and was -at first- wondering if there had been some mistake. Luckily, the CSA hands out a weekly list of recipes and an explanation of the veggies I've received. Bless them.
(I'll admit: I don't know all there is to know about food.)
So, I made pesto with the scapes, pecans, good parmesan, local olive oil, S&P. It made a great dinner tossed with bucatini and a little of the hot pasta water. Oh, creamy, light-garlicky deliciousness!
view Lucille in CA's profile
i was wondering what these were called... i bought them anyway because they were neat looked. and used them like scallions. glad to read all the ways to prepare them; and will be looking for them next trip to the farmer's market. thanks!
view 2T's profile
I just made a garlic scape pesto last night with walnuts and Parmesan. Quite delicious. I put the pesto on top of tilapi and cooked it with yellow squash and red onions in a parmesan pockets: super easy and good!
Will also probably make potato salad with pesto.
view orchidgirl1979's profile