If you’re wondering how to use the wonderful late spring surprise of garlic scapes in today’s box, you’ll find that these long curling stalks are soft and juicy, and just right for adding garlic flavor without overwhelming a dish. Cut them into thin slices and add them to anything that could use a little garlic but without the drama. Chop them up and add them to eggs or stir them while you’re cooking rice or bulgur. Add chopped scapes to cream cheese, stir in a little sour cream, and you’ve got the CSA version of French onion dip.
If you want a recipe, here’s one for Garlic Scape Pesto from the Washington Post.
Ingredients:
Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts ¾ cup olive oil ¼-1/2 cup grated parmigiano ½ teaspoon salt black pepper to taste
Preparation:
Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.