I Had No Idea!!!

OMG!!!! I found this awesome blog the other day and it totally explains why my garlic didn’t grow (I planted it in May) and gives you soooo much interesting information.  Now, maybe some of you already knew all this about scapes, but I certainly didn’t so I just had to share. Thank you, so much Sarah for letting me repost here.

eSCAPE from New York. Or what to do with garlic scapes.

I had a 5 minute texting conversation with my mother-in-law about garlic scapes.
Me: Yo, do you want any garlic scapes? Her: What are garlic scrapes? Me: Garlic scapes are curly parts of garlic that you can eat.  Notice my passive aggressive way of correcting her spelling?  I do that with Troy too. Her: Sure, I’ll take some scrapes. Me: It’s scapes woman! *Please note, we have a fantastic relationship!  For reals, we do.  I love my in-laws.
Tis the time of year for using up your garlic scapes, the curly and lovely portion of your garlic plants.  You DID plant garlic last fall, right?  Garlic is a no-brainer because you plant it in fall and basically ignore it until July or August.  I love things that I can ignore that will still produce tasty homegrown food for my family.  Not to mention keeping me safe from vampires.

If you didn’t plant garlic this year, scapes are pretty widely available at most farmer’s markets.  Just bookmark this post, and plant your garlic in a few months, and then enjoy your scapes next summer.  Removing the scapes is like removing suckers from tomato plants – it helps the plant focus on the production of the vegetable (tomatoes are fruit though.  Is garlic even a vegetable?).
Remove your scapes right where they begin to curl.  Wash, and dry and then get creative!

Garlic scape pesto (replace the basil with (duh) scapes) in this recipefor a garlicky addition to pasta, chicken, pizza, or use it as a dip with crackers.  The thought of garlic scape pesto and brie makes me want to dance.

Freeze the cleaned scapes, and use later in the year for stir-fries, soups, or grilling.

Sautee the sliced scapes with butter, chives, parsley, and a touch of dill, then freeze in ice cube trays (and then remove to containers or Ziplocs once frozen) to use as flavored butters for dutch oven bread, baked potatoes, pasta, etc.
Cut the scapes like you would a green onion, and get creative.  It’s basically bonus garlic from your plant.  It’s like when you order french fries and you get one curly fry with all the other ones; it seems like you won the lottery!
PS, I almost never order fries at restaurants – when we do go to restaurants.  But the awesomeness of bonus fries is universal.

Did you all know all this?  Well, I hope you learned something from it…..I am just so happy to have found this as I really thought I did something wrong to my poor garlic! 🙂

4 thoughts on “I Had No Idea!!!

  1. I actually posted pics of the garlic greens that I made into a pesto and then I also chopped it and put it in extra virgin olive oil. I keep some in the refrigerator and then I take some and freeze them in ice cube trays. I then pop them out and put them in a container. Whenver I cook and need garlic I toss a few cubes in. I also do this with my basil as I have tonnes of it. Many people don’t know to eat this part of the garlic. You can see my pics in my last grocery game challenge post. I will be posting the above recipes soon as I’m so far behind posting recipes. Cheers Mr.CBB

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