Set up an ice bath. Place the garlic scapes in a pressure cooker with the water. Bring up to pressure and, if your cooker has 2 settings, turn it to high. Cook for 1 minute. Carefully transfer to the sink and force release the pressure by running cold water on the lid. Remove the scapes, and shock in the ice bath.
Repeat the same cooking process but do not shock in the ice bath this time. Let the scapes cool at room temperature. Then, cut ½ inch off the bottom of each scape and peel off the outer fibrous layer.
Fill a deep-fryer to the fill line or a large pot 1/3 full with oil. Heat to 375 degrees and line a plate with paper towels. If using a deep-fryer, do not use the frying basket to allow the scapes to move freely and maintain their integrity.
Combine the flour, cornstarch, and 2 good pinches of kosher salt in a small mixing bowl. Slowly whisk in the beer until smooth with a few small lumps remaining.
Gently place the scapes in the batter and add to the hot oil using kitchen tweezers. Cook until golden brown and crispy, about 1-2 minutes.
Remove from the oil to the paper towels and season with kosher and Maldon salt, to taste. Garnish with grated Parmesan, lemon wedges, and parsley.
What Are Scapes and How Do I Cook Them?
“What the heck are these scape thingies. ” There it is, one of those questions that so many people are afraid to ask because it just might show the world that they’re not a “real” foodie. Not to worry, I am one of those people who will happily reveal my ignorance for the benefit of the whole class.
Three years ago I was first asked about scapes by some cooking class participants who were doing a CSA for the first time, and I was equally oblivious. I had never heard of them and just thought they looked like little green onion domes perched on super skinny stalks. Turns out, they’re actually pretty special, and often found in gourmet or natural food stores. Which is funny, because they grow on some of the humblest plants in your veggie garden!
If you’ve ever planted garlic, leeks, or onions, or seen them growing somewhere in the spring, there’s a good chance you’ve seen scapes before. The scape is the flower stalk, and if left on the plant, will open up into a very pretty flower (like on my crazy overgrown green onions below). But it turns out that means the plant’s growing energy is going into the flower, and not the bulb that you are probably hoping to eat, so it’s better to follow the example of farmers much smarter and more experienced than me and try harvesting scapes before they blossom.
So yeah, they’re pretty cool looking, even before they flower, but I especially love them because I am such a fan of eating as many parts of a plant as possible. Exciting extras like pea shoots, kale flowers, or squash blossoms, make growing your own veggies even more special. And don’t even get me started on the money it can save you! No really, don’t, I could go on for pages.
This year, we are doing our CSA with Mosby Farms, and our very first box contained this large bunch of lovely spring green leek scapes. Now when I researched scapes a few years ago, I found a lot of recipes with garlic scapes, but it took me another year to realize that they also grow on leeks and onions. I have to admit (again, for the good of the class) that although I read a lot about them, this is my first year to actually try cooking with scapes.
In my hands on exploration this week, I’ve found that they’re delightfully mild versions of the plant they come from. So, if leeks taste like mild onions, I guess you could say that leek scapes taste like REALLY mild onions. I just say they’re delicious.
I found that cooking scapes is very similar to cooking onions, you can chop them up and use them in various recipes. But I also found them to be a lot like another favorite spring greenie, the oh so versatile asparagus. Though the flavor is quite different from asparagus, if you want to feature the scapes in a recipe or on their own, the cooking technique is pretty much the same.
Below are some quick tips for cooking with scapes, and a few links to some of my blogging buddies’ scape recipes that I’ll be trying this week. So get yourself to the nearest farmer’s market or fancy schmancy grocery store to find some scapes of your own. Or you could ask your clueless vegetable growing neighbor if they’d like you to cut off those pesky flowers before they blossom and steal all that growing energy. I won’t tell if you don’t!
How to Harvest Scapes:
Look for the spear or shoot with a small bulb coming out of the center of the plant. Depending on the plant (leek, onion, garlic) the bulb may be more elongated, and the shoot may have curled once or twice. Use sharp garden shears (or a pair of scissors if…ahem…you still don’t own garden shears) to cut the shoot off near the top set of leaves.
How to Cook Scapes:
Scapes chopped into small pieces are great substitutes for finely chopped onion. They can be a little tough, so if I’m using them in something like a quiche (oh yes, recipe is coming!), I give them a quick sauté first. You can chop scapes into larger pieces, about an inch, to use in stir fries, curries, pasta, and casseroles. If you’d like to really feature the scapes, try coating them in a little oil and roasting or grilling until tender, or cook and purée them into a scape pesto.
How to Preserve Scapes:
You can chop your scapes and freeze them in a plastic bag, then use them like any frozen vegetable, no need to thaw them first. I like saving frozen ones for using in soups in the winter when I’m desperate for spring. You can also pickle the scapes for a lovely snack or to add to an antipasto platter.
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3 thoughts on &ldquoWhat Are Scapes and How Do I Cook Them?&rdquo
Diana……I’m assuming that this does not include chives. the stem that the flower grows on is a really different texture than the chive stems. What do you know about chives.
Great question! From what I’ve read and asking around, you can eat the chive scapes before they blossom, but it is more popular to let them blossom and then eat the flowers. They make very pretty garnishes and look great in salads.
My gardening friend gave me garlic scapes last year and they were the best! I coated them with olive oil and cooked them on the grill. I wish I would have planted garlic last fall just for the scapes.
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Garlic Scapes Recipes
Storage tips: Garlic scapes should be stored in a plastic bag in your refrigerator. They should last at least a week (and up to 2-3 weeks) kept in this manner.
How to eat: Garlic scapes are the green flower stalks that the garlic plants send up in late June through early July. We pick them off to help the plant concentrate its energy on making a large garlic bulb for the fall. The whole garlic scape is edible and tastes just like garlic and can be used like garlic. Its especially great minced up in stir-fries. It is a little bit tougher than regular garlic so needs to be minced up very well or cooked through.
How to preserve: Chop up your garlic scapes and throw them in a plastic ziplock bag. Freeze. Can use the frozen garlic scapes in stir-fries, soups, or anything else! They freeze very well.
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Sautéed Garlic Scapes
June 05, 2007
Thanks for everyone's rain wishes and dances. It worked! Now lets hope we get rain like that every Sunday.
I'd like to share one of my favorite recipes that i only have the chance to eat once or twice a year - Sauteed Garlic Scapes. I cooked this delicious dish last night and i must say this is one of the tastiest meals i've ever made. Its easy, quick, and a perfect side dish to put those scapes to good use.
- Kristin, Clagett Farm Staff
Sautéed Garlic Scapes
8 oz garlic scapes, (bottom of stems and tips of flower heads trimmed)
1 1/2 c. coarsely chopped tomatoes
1/2 tsp freshly ground pepper or to taste
1/4 c grilled haloumi cheese cut into very small dice (see note below)
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes, and then add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.
After 3 min, add the chopped tomatoes and wine. Stir the pan, then cover and reduce heat to low continue cooking 5-6 minutes, or until the scapes are tender but not soft.
Season, then add the parsley and grilled haloumi.
Serve at room temperature.
(serves 6-8 hors d'oeuvres)
NOTE: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the US. It can be sliced and grilled on a skillet, and it doesn't melt. Haloumi's salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
Pickled Garlic Scapes
I don’t know about you, but I love garlic.
I love adding it to pretty much everything I cook. I love how the smell lingers on your hands long after you’ve handled it. Some might find that gross. Not I.
But what’s more, I really love growing it.
I love the fact that you can plant it in the fall, when you’re not planting anything else and you’re feeling a little bit sad about the garden going to rest.
I love that in the spring, when everything else is dormant, it wakes up and grows without needing anything from you.
And I love that, even before it’s ready, it sends up a delicious flower stalk (or scape) that can be prepared in so many ways.
Today we’re going to learn how to pickle your garlic scapes, because pickled anything is just plain awesome, am I right?
Pickled Garlic Scapes (printable recipe at bottom of post)
First, learn when and why you should harvest your garlic scapes. Then head on out to the garden and using a knife or scissors, cut the scapes where they meet the leaves. Try to do this when it’s sunny so that the wound can dry quickly. Or, if you don’t grow your own garlic, keep an eye out at your local farmers market this time of year.
Wash your scapes and then cut off the flower portion at the top- just behind where the white meets the green.
You can cut them into pieces or just curl them into clean, prepared jars. Pack them in there, being sure to leave 1 inch headspace.
To each jar, add: 2 cloves garlic, 1/2 teaspoon dried dill (or a sprig of fresh dill if yours is ready in the garden…mine was not), and 1/4 teaspoon crushed red pepper.
On the stovetop, heat 5 cups water, 5 cups vinegar, and 1/2 cup canning salt to the boiling point, then turn down to a simmer. Carefully ladle the brine into your jars, leaving 1 inch headspace. Secure lids and bands. Process 10 minutes in a boiling water canner.
Scapes would make a lovely compound butter with a little lemon and maybe some fresh thyme. You could use the butter to make a tarted-up garlic bread, and I can’t think of much (except maybe fruit—I do have some boundaries) that could be tossed on the grill but not finished with a nice slice of this melting goodness.
Below we have a scape-specific butter recipe:
1 lb unsalted butter, softened to room temperature.
1/2 c garlic scape, buds and stalks, chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 splash Olive Oil
Chop garlic scapes roughly in the food processor or with a knife. Chop herbs.
Soften garlic in olive oil over medium low heat, watching carefully. Garlic should just soften, not brown. Once garlic has softened, allow to cool to room temperature.
Add butter, garlic and herbs together. Mix thoroughly. Wrap in wax paper or plastic wrap. Cool in the refrigerator or store in the freezer to prolong shelf life.
P.S. I love how in detail this blogger goes into garlic! Give their site a visit!
Another great, and unique way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes bear a striking resemblance to asparagus, and are surprisingly different from raw scapes.
Edamame Garlic Scape Hummus
8 ounces steamed edamame
3 garlic scapes
1/2 teaspoon coriander
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 lemon – zest
1/2 lemon – juiced
2 tablespoons cashew butter or tahini
1/4 cup olive oil
In your food processor add all ingredients except the olive oil. Blend together and slowly add in olive oil through the top of the food processor. You want to make sure the hummus is spreadable and a nice dip consistency. Add more olive oil if needed.
Eat right away or store in refrigerator until ready to eat.
First, finely chop your garlic scapes by hand or in food processor.
Next, add all of the remaining ingredients to either the food processor or blender and pulse until you get a creamy consistency.
Feel free to add additional warm water if needed, in order to loosen the texture.
Serve at room temperature immediately or store in refrigerator for serving in 1 to 2 days.
Far and away my favorite use for garlic scapes is pesto, either straight-up or mixed with herbs like basil and dill. Pesto showcases raw scapes in all their glory. Scape pesto can be very pungent, but it mellows substantially after a few months in the freezer. I like it best in the middle of winter, but I think that’s one part mellowing and two parts deprivation. My favorite scape pesto recipe is below.
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
Melissa Clark’s recipe for double-garlic soup uses both scapes and green garlic. If you’re not finding green garlic in the market anymore, you could improvise with a few garlic cloves and a handful of a pungent spring green like arugula or watercress.
Scapes as an Herbal Aromatic
To take a more utilitarian approach, you can slice scapes to whatever length you like and use them as you would garlic, as an aromatic in a wide variety of recipes. Scapes lose a lot of their bite when sautéed, more so than garlic cloves, so use at least three or four times as much scape-age as you would clove-age.
Scapes as a Vegetable
Scapes also work well as a vegetable, cut into lengths and added to stir-fries or blanched and added to salads, much as you might use green beans. They’re chameleons among vegetables, I tell you, though not karma chameleons. Karma-wise, they’re all good.
Garlic Scape Jam
If you want to know what’s in, hit up one of three sources: hipsters, grannies, or farm folk.
Garlic scapes are hip. And I can see why: crisp, twirly and oh-so-rarely available. These flower stems and unopened buds of the garlic blossom pop up in late spring/early summer, and are trimmed off in order to encourage the development of a nice, plump-bottomed garlic head beneath the soil. Lazy scallywags chuck or compost ’em. Wise folks eat them.
As SPUD Vancouver tweeted a couple weeks back, scapes are “the Pacific Northwest’s new hipster food with limitless uses”. Of course, scapes are actually no newer than, well, garlic, as was well known by the little old lady who lives down the road from fella’s mum, who gave us several bunches of “hipster food” from her own little garden patch last year.
The garlic scape: stemp and unopened bud of the garlic flower. Slackers toss ’em smarties cook with ’em. No official word on what type of person wears ’em. Though you have to admit, I look pretty fly with my scape bangle.
Aside from making great edible jewelry, garlic scapes make for wonderful food. I spent much of May and all of June chopping them up and tossing them in with boiled new potatoes, in a bit of olive oil and serving with fresh herbs.
Here they are, with new potatoes and fresh dill.
Garlic scapes can be used as you would regular cloves of garlic. They’re less concentrated in their garlicy flavour I usually use one scape where I’d usually use one clove. Eaten raw, they’re less harsh than fresh cloves, though I most like them in lightly stir-fried or pan-fried (with little oil) dishes, so they get ever-so-slightly browned in places.
Scapes are one of those things you’ll need to hit up your farmer’s market, farm stall, CSA box*, or back yard of old lady you know who happens to be growing garlic, to find. I’ve never seen it in a regular store, probably because most of the store-bought garlic around here has taken a leisurely journey over from China in order to be here with us. When you see scapes, you know fresh garlic heads are not too far behind. You also know you can stop buying those journeyed-from-afar substandard garlic cloves and get down to the satisfying business of enjoying local goodies.
I was perfectly content continuing to use my scapes with potatoes and stir-fries, until I learned a little more. I stopped in at my very favourite teeny farm stand, Keith’s, home of the very first Honour Box I ever saw. Usually the honour box is the only method of payment around, but occasionally, Keith himself is there. On this particular visit, Keith saw me gathering up the best (i.e., biggest) scape bunches on display. Once he felt assured that I a. knew what they were and b. knew what to do with them, he cracked open a sample of the good stuff and offered me a taste. Home-made garlic scape jam (which I would wager was made by a Mrs. Keith).
Awesome is a word I don’t believe in using freely, mostly because I am jaded, and rarely feel awe as frequently as most people seem to. This sweet, savoury, spicy, tangy deep brown, almost purple-y mouthful of slightly crunchy taste bud pleasure, however, warrants the word.
After a chat with a community garden friend who mentioned an extra special garlic scape jam made with balsamic vinegar, and a bit of online research, I reached the conclusion that this apparent classic from Bernardin–who makes canning supplies, and also, apparently, amazing recipes–was the main one around.
Scape jam was ridiculously easy, and entirely worth it. I don’t have much of a sweet tooth, so I rarely bother jamming up berries (which I’d rather down fresh anyway), but I did try canning tomatoes last year, and found it entirely easy, so I felt this recipe would be accessible for me.
Pureed scapes await their fate.
Technically, you’re supposed to use a canner, which is basically a giant pot with some type of grid or other way of keeping the glass jars full of molten fruit/veg sugar away from the bottom of the pot. Fella’s mum taught me to can, and used a home-made canner that consists of her own particular giant pot, and a small wire cooling rack attached to a few little pieces of wood. It worked like a charm.
Scapes, wine, balsamic vinegar, sugar, black pepper, oregano, basil, pectin. All bubbling away, and almost ready to be put into jars.
Because I’m hardheaded and didn’t feel like splashing out for a new canner that would take up valuable real estate in our cozy (read: small) apartment and serve only one function, I just used my big soup pot (you know, the one I classily serve all my soups at, right at the table) and tossed some extra canning rings on the bottom to keep the jars raised. No jars cracked or burst, so all’s well that ends well. However, I wouldn’t say it’s the smartest thing I’ve ever tried, and I would have been pretty heartbroken if I’d lost some of my precious jam.
I was tempted to be further stubborn, and use only 3 cups of sugar instead of the 3 1/2 the recipe calls for, but decided against it, in the end. I’m glad, too. It’s sweet, but not sickly-sweet, as I find fruit jams can be.
So far, I’ve been feasting on scape jam in sandwiches, often with my favourite variety of Daiya. I imagine it would be great with a whole grain cracker, or as a base in a fancy wrap. Head on over to Bernardin’s recipe page to check out how to make some yourself. It’s worth it!
* CSA: Community Supported Agriculture. Also sometimes called veggie boxes or weekly boxes. Refers to systems where you prepay for several weeks of fresh produce from a farm (usually a small farm that grows a variety of crops), then pick up or receive your share of the harvest. Thus named because, literally, members of the community help support the agriculture. Prepaying directly to the farm and farmers ensures that they have a secure market for their crops. Often CSAs are organic, and they frequently contain unusual or heirloom veg.
Mission accomplished! (And one jar already polished off.) By the way, the recipe said it would make six jars. Ehm…well, I’m not complaining! Served up on a naughty little Jamaican bake, with a sliver of Montery Jack-style Daiya vegan cheese. Oh yes, baby.
Dips, Sauces, Dressings
Garlic Scape Pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
2 Tbls lemon juice (optional)
½ cup Walnuts (optional)
Chop the garlic scapes into 3-inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.
Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish.
White Bean and Garlic Scape Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt, and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, tortilla chips, etc.
Simple Garlic Vinaigrette
1 cup of vegetable oil
1/3 cup apple cider vinegar (or be creative…try red wine vinegar or white vinegar)
3 tablespoons honey
2 small to medium-sized cloves garlic (or one large clove), minced
Optional: sea salt, pepper, dill to taste
In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.
Once the vinaigrette is a couple of weeks old, it should no longer be used on salad. Pour the left-over vinaigrette over chicken breasts and marinate all day. Bake in a casserole dish for extremely moist, tender, and tasty chicken!
Emeril’s Roasted Garlic Vinaigrette
2 large heads of garlic
Olive oil, for drizzling
¼ teaspoon salt, plus more for seasoning
¼ cup red wine or balsamic vinegar
1 tablespoon chopped parsley
1 ½ teaspoon honey
½ cup olive oil or leftover tuna poaching oil
1/8 teaspoon ground black pepper
Preheat the oven to 350 degrees. Cut about 1/2-inch off the top of the garlic heads. Place on a sheet of foil and drizzle with a bit of olive oil and season with salt. Wrap the foil into an “envelope” and place on a baking sheet. Transfer to the oven and cook until soft, about 1 hour. Remove from the oven and set aside to cool and then peel.
Combine the garlic, vinegar, parsley, and honey in a blender and puree until smooth. With the motor running, slowly add the oil in a steady stream until emulsified. Season with the ¼ teaspoon salt and pepper. Alternately, combine the ingredients in a medium-sized mixing bowl and whisk until emulsified.
Monty’s Secret Garlic White Sauce
1 Cup Canola
4-5 crushed garlic cloves
1 Tsp salt or less
Juice from 1/3 of a lemon
1-2 egg whites
With a hand blender blend the first 4 ingredients for 1.5 minutes, use a tall-sided container so it does not splatter. Add 1 egg white and blend for 20 seconds add the second egg white if it does not solidify. It should be the thickness of margarine.
Serve with meat or use as a sandwich spread.
Additional similar recipes and more information:
Garlic Sauce Recipe and Instructions Includes an egg-free version
Toum (Lebanese Garlic Sauce) Detailed instructions about how to get the best texture/consistency for your sauce/spread
How to Harvest Garlic Scapes
The entire green shoot of the garlic scape is edible, and tastes delicious!
To harvest your scapes, simply take a pair of scissors and cut as far down on the scape as you can without cutting any of the other leaves.
I like to tilt my scape upside down to prevent any of the juices from falling out.
If you&rsquore adventurous (like me!) you can lap up this juice like a honeysuckle. It tastes like the most garlicky salsa you&rsquove ever had. I love it.
When to Harvest Scapes
Generally any time before the flowers have bloomed is a good time to harvest scapes.
But younger is probably better, to prevent the plant from investing too much energy into the scape.
If you have a large patch of garlic, go out every few days, as not all scapes will appear at the same time.
These scapes are highly sought after by farm-to-table chefs and are treated as a special, seasonal, delicacy.
Once you&rsquove harvested your scapes, pickle them!
Check out my pickled garlic scapes recipe for a detailed how-to. Pickled garlic scapes are like a sour, garlic-y green bean&hellipdelicious!
Now it&rsquos your turn! Do you have any favorite garlic scape recipes? Or are just getting started growing garlic?
Garlic Scape Herbed Cream Cheese
When I was gathering garlic scape recipes I came across this Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes from Kim of Kiss My Smoke. Her recipe reminded me that I hadn't tried making a savory cheese spread using farm share ingredients.
This is not that spread that my kids keep asking me to make--I think I need to use some ricotta and more pepper to make it a bit drier/firm it up, to come closer to Boursin, but much more testing is needed. Rule #3, something to look forward to.
[What are Rules #1 and #2? Rule #1--you need someone to love. Rule #2--you need something to do. Rule #3--you need something to look forward to. I learned these from my spouse shortly after we met.]
No, for this cream cheese spread I was inspired by Kim's Crostini and also by the burgeoning growing of my herb patch and garlic bed. Each Fall I plant garlic bulbs. They get a bit of root growth in before winter sets in, then snuggle under a blanket of snow and emerge from the ground in the Spring.
This garlic scape herbed cream cheese can be used in a myriad of ways. I've dunked veggies into it, piped it into peppers, and spread it on a tortilla to make an appetizer sandwich pinwheel. It makes a fresh addition to a Spring vegetable appetizer platter.
Want more vegetable-centric appetizers? Please check out my Awesome Veggie Apps and Snacks board on Pinterest.
For more recipes using garlic scapes, please see my Garlic and Garlic Scapes Recipe Collection. For more recipes using fresh herbs, please see my Recipes Using Herbs Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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Garlic Scape Herbed Cream Cheese
By Kirsten Madaus
A fast and flavorful spread for appetizers or snacks, this zesty cream cheese marries fresh herbs with garlic scapes for a Spring treat. Spread this on crackers or tortillas, pipe it into peppers, or dunk a carrot for a fresh from the farm share appetizer.
Prep time: 00:10
Cook time: 00:00
Total time: 00:10
Yield: about 1 cup
2 or 3 garlic scapes, chopped into short pieces (about 3 Tablespoons total)
¼ cup packed fresh parsley leaves--I used flat Italian parsley
2 Tablespoons chopped fresh chive leaves (got chive blossoms? I've got ideas!)
8 ounces cream cheese
about ¾ teaspoon of freshly ground pepper
about ½ teaspoon of salt--I use kosher
optional to serve: carrot sticks, mushrooms, blanched asparagus or celery to dunk, mini peppers to stuff, tortillas to wrap, crackers to spread upon. It's up to you.
I have two behind the scenes photos for you today. The first is showing the bright sunny day when I was taking photos of the garlic scape herbed cream cheese and using lots of black foam core board to cut down on the light. Robert Barker came into the kitchen to take a nap in support.
The second behind the scenes photo shows the reality of sharing a photo space with my daughter while school is in session. Oy!