I googled the above link .. Gord went out and 'picked' the scapes and I cut them up, about 1/4 cup per package, perhaps a bit more .. we'll use the 'scapes' in soups and likely tomatoe sauces if our tomatoes produce . They can be frozen.
Seems they can be sauteed and pretty much used is any kind of a sauce/filling etc where you would want a definite garlic flavour.
The stems are delicious cooked; usable but hard when raw. You can cut scapes all the way down the stem and chop the stems for a garlic flavor in cooked dishes for a garlicky chive effect. I collect scape bouquets from the larger scapes for a vase next to the stove and use as desired instead of garlic. If you wait too long, until the scapes form heads that look like miniature garlic, you can use the tiny cloves within. A counter top bouquet will last several weeks. The tiny cloves inside more mature scapes are the size of minced garlic and can be used scattered over salads, if you are a garlic lover like us, or for general cooking. Smaller scape heads are good added to a pickle mix.
If you wait too long on picking the scapes they will be woody and if you pick too early they continue to grow. Steaming the scapes makes the garlic taste stronger. There are also articles and recipes for using scapes on Saveor magazine including a pesto. http://www.saveur.com/solrSearchResults.jsp?q=scape
I have read where they can be sauteed and kind of used like asparagus or I would think like mushrooms over steak etc. Sounds wonderful doesn't it. I had some I planted last October and was going to harvest next month and went out yesterday and the voles or moles had taken all but 6 of them. Just made me sick. It was my second year. I had used all of the garlic I grew last year for this year's harvest.
Don't know if I will bother again. I had them in a raised bed. Should have put a chicken wire or something in the bottom of it before filling with soil etc.
Garlic Scape Pesto
Ingredients for about two cups:
9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup (2.5 oz bag) slivered almonds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
Special Equipment – A food processor; a rubber spatula
Preparing the scapes - Rinse scapes in cold water, then roughly chop into half-inch pieces.
Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
Garlic scapes are available only from June through mid-July. Consequently you might want to buy lots of them, as I do, and make several batches of pesto. These you can freeze in air-tight containers for up three months.
We did harvest our scapes, I used some in a salad, and some in a tomato sauce recipe .. everyone who tried them thought they were great. As I have lost my sense of taste and smell .. I just have to go along with what they say
I froze several batches to be used over the winter in soups and stews ..
Thanks so much for all the great tips !!
MarilynneS I have to believe that if you put them in a salad, you didn't cook them? Did you just use them like a chive? I only have a few after the moles got the rest. I might go get the scapes and use them in a salad.
The 'scapes' are the kind of viny things that pop out the top of the growing garlic .. kind of curl around .. they're very good to use in different recipes .. ie .. pestos, tomato sauces etc ..
I harvested some this year, minced them and froze them for winter time cooking
Now .. I just have to remember I did that LoL
thank you so much for that link and general information. My Oma always grew those for show, garlic and there is a certain onion tthat produces this serpent. We never used it, not that I remember anyway.
This was a huge learning curve for me today. I did grow the onion in my NY garden again for show.
Had strange things, purple potatos and purple string beans,love unusual.
Well, I lost almost my whole bed to moles. I don't know if they took just the tops or the bulbs too. I dug into one spot and a bulb came up with a 4 inch green stem coming up on it so maybe they didn't like the bulbs. I was going to harvest next month, so might just do some tilling with the shovel and see what is down there besides tunnels.
Voles and Moles, not sure which I detest the most .. add to that a GroundHog with attitude and some mighty brazen deer and I am SO surprised we haven't lost more garden .. likely the electric fence helps .. if it wasn't there we'd have nadda ..
Hope you find 'something there Jnette.
For some reason the deer keep their distance. That being about a hundred feet or so from the house. Which is good. I don't have anything much planted farther out than that. Don't know if it is the dog or what. She is just a pup and she is not sure what to do with them when she sees them. Whether to play with them or run from them.
But, my other dogs just ignored them too and the deer came around, but kept their distance. So, it is the smaller animals I have the problem with. Yes, moles and voles. I did find that they do not like the caster of oil pellets from Gardens Alive. It doesn't kill them, just drives them to a different area. I don't have neighbors and they would just be driven into the trees, but it gets expensive. The dog and cat do get them once in a while. Actually, the cat stays out most nights so she probably does a lot of hunting for them. I try to keep her in because of coyotes etc.