General information and discussion about cultivating onions, garlic, shallots and leeks.
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#1 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
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Just curious.
Always looking for something to do with them. ![]() Greg |
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#2 |
Tomatovillian™
Join Date: Jan 2013
Location: Jacksonville, FL
Posts: 1,413
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Compost pile.
Just kidding. |
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#3 |
Tomatovillian™
Join Date: Jun 2010
Location: Cheektowaga, NY
Posts: 2,466
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Garlic Scape Pesto!
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#4 |
Tomatovillian™
Join Date: Feb 2006
Location: Back in da U.P.
Posts: 1,846
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we chop them up and freeze them when we have a bunch, then add them to any dish that garlic goes good with. added to eggs is good.
keith |
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#5 |
Tomatovillian™
Join Date: May 2013
Location: Cache Valley, N/E of The Great Salt Lake
Posts: 1,244
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I allow my garlic scapes to go to seed:
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#6 |
Tomatovillian™
Join Date: Apr 2015
Location: Tacoma, WA
Posts: 245
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They are wonderful in a stirfry!
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#7 |
Tomatovillian™
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,488
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I just had the most wonderful scape meal, lightly sauteed in ham drippings: Sugar snap peas, 2 garlic scapes, 1 Egyptian runner onion "w/scape", 3 very large morel mushrooms. YUM YUM
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Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture |
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#8 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
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Thanks! I will definitely freeze them! Love the stir fry idea as well.
Won't let them go to seed though. Keep the ideas coming! Greg |
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#9 |
Tomatovillian™
Join Date: May 2007
Location: NE Ohio
Posts: 610
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White Bean and Garlic Scape Hummus
1/3 cup sliced garlic scapes (3 to 4) 1-2 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. 1. 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. 2. 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. 3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Yield: 1 1/2 cups. |
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#10 |
Tomatovillian™
Join Date: Apr 2009
Location: South Carolina Zone 8a
Posts: 1,205
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#11 |
Tomatovillian™
Join Date: May 2014
Location: illinois
Posts: 281
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We press ours and use in hummus and guacamole. Also diced up in soups for a great mild garlic taste. I grow too much to save so most is composted. As dry as our winter and early spring was the garlic has caught up with a wet May. Almost like clockwork they will start showing themselves the 1st week in June. If there an easier crop to plant, grow, harvest and cure that stores well for 6-9 months would someone let me know what that would be?
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#12 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
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Neoguy, that sounds a lot like a recipe from the chef Giada DeLaurentis. Tried it before and loved it!
Greg |
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#13 |
Tomatovillian™
Join Date: May 2007
Location: NE Ohio
Posts: 610
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Yep, it's tasty. Not her recipe that I know of. Made it 2 years ago and we'll continue to make it every year from now on.
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#14 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
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I brushed pita chips with olive oil and oregano and baked them until crisp. Put the mixture on top. Delicious!!
Greg |
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#15 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Most of mine become pesto which can be used on pasta, fresh or toasted bread, as a sauce for sautéed shrimp, mixed with sour cream to make a dip, etc.
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