Pickled Garlic Scapes
Ingredients
100 garlic scapes
12 cloves garlic (2 for each pint jar)
3 teaspoons dried dill (1/2 tsp per pint, or 1 sprig fresh dill per pint)
1½ teaspoons crushed red pepper (1/4 tsp per pint)
5 cups distilled white vinegar
5 cups water
½ cup canning salt
Instructions
Wash your scapes and then cut off the flower stalk 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 pint jar, add: 2 cloves garlic, ½ teaspoon dried dill (or 1 sprig fresh dill), and ¼ teaspoon crushed red pepper.
On the stovetop, heat 5 cups water, 5 cups vinegar, and ½ 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.
Allow to sit for 3-4 weeks before eating.
{Makes 6 pints, using approx. 100 garlic scapes. Can be altered as necessary}.
Garlic Scapes Lemon Butter
Ingredients
1 bunch of garlic scapes
1 tb. unsalted butter
olive oil
lemon
salt & pepper
Instructions
Trim the ends and tips off of your garlic scapes. Cut into manageable pieces that will fit into a large skillet.
Over medium heat, warm the butter and a splash of olive oil.
Add your garlic scapes to the pan. Season with salt and pepper and sautee for about 3-5 minutes. Add a splash of water and cover with a lid. Continue to cook for another 3-5 minutes.
Your garlic scapes are finished when they are crisp tender.
Transfer to a serving dish and squeeze over some fresh lemon. Add salt and pepper to your liking.
Stir Fried Scapes
Ingredients
soy sauce
brown sugar
rice wine vinegar
red pepper flakes
sesame seeds
Instructions
Wait until the pan gets hot and then add the garlic scapes. Saute them for about two to three minutes or until they turn a bright green color.
Add the sauce to the pan and stir fry everything together for about a minute or until the sauce thickens and coats the garlic scapes.
The sauce should be thick and sticky and the stems should be tender enough to bite through but still have a crunchy texture.
Garlic Scape Pesto Recipe
Ingredients
1 cup garlic scapes, cut into 1″ pieces
1/2 cup fresh basil leaves
1/3 cup cashews
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/2 teaspoon lemon juice
Sea salt and pepper, to taste
Instructions
In a food processor, process the garlic scapes and basil for 30 seconds.
Add the nuts and process for another 30 seconds.
Slowly drizzle in the olive oil as you continue to run the food processor.
Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.
Garlic Scape Vinaigrette
Ingredients
4 garlic scapes
½ cup avocado oil
¼ cup vinegar of choice
2 tablespoons lemon juice
2 green onions
Salt and pepper to taste
Instructions
Begin by blanching the garlic scapes. To do that, bring a small saucepan of water to a boil. Remove the flower buds from the end of the scapes and place the stems in the boiling water. Boil the scapes for 2 minutes, then promptly remove them and place them in an ice bath for a few minutes.
In a blender, combine the garlic scapes with the rest of the ingredients. Blend on high for about 30 seconds, until the scapes and onions are completely pulverized.
Store in the fridge for up to two weeks in an airtight container.
Notes
To make a creamy sauce instead of salad dressing, add some sour cream or plain yogurt before blending.
Sausage and Garlic Scape Risotto
Ingredients
4 medium sweet Italian sausage links, about 3/4 lb
1 1/2 cups arborio rice
4 cups low sodium chicken stock
4 tbsp unsalted butter, divided
1 medium yellow onion, finely diced
1/2 tsp kosher salt
1/2 cup white wine or vermouth
1 bunch garlic scapes, cut into 1/2 inch lengths
1 oz parmesan cheese, finely shredded
Instructions
Add the sausage links to a small saucepan, poke them with a fork, and cover them with water.
Bring them to a boil on high, then lower the heat and let them simmer for 15 minutes.
Drain the sausages and let them rest until they are cool enough to handle. Then cut the sausages into thin (about 1/3 inch) rounds.
Heat a medium skillet on medium-high and saute the sausage rounds until they are deep brown and crisp on both sides.
While the sausage is cooking, put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the chicken stock over the rice to wash the starch off the grains and into the stock. (Set the rice aside for the moment.)
Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
Melt 2 tablespoons of butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the onion and salt.
Saute the onion until soft and golden, about 8 minutes.
Add the rice and saute for 2 minutes, or until it smells a little toasty.
Add the wine wine or vermouth; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer.
The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed.
Take the risotto off the heat; immediately and vigorously stir the garlic scapes, the remaining 2 tbsp of butter, and the parmesan cheese into the rice. The risotto should be glossy and creamy. Add in the sausage rounds. Serve with a grating of extra parmesan over the top.
