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Posts Tagged garlic scapes

Garlic Scape Vinegar

Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade.
1-2 whole garlic scapes, cut to fit your bottle
Note: Add more garlic scapes for more flavor
1 cup light vinegar, like white or red vinegar, rice vinegar
Glass container with non-metal cap or cove
Handful of your favorite herbs ie: parsley, sage, rosemary, thyme, basil, mint

Note: Generally use the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.

Sterilize the bottle and cap, either by simmering in hot water on the stove for 10 minutes or washing in the dishwasher right before using. Allow to container and cap to dry thoroughly.
Wash garlic scapes and dry completely. Cut into lengths that will allow the scape to be completely submerged below the level of the vinegar. Any exposed piece of scape not in the vinegar will start to deteriorate and rot.

Gently bruise the scapes, by rolling over slightly with a rolling pin, to release a bit more flavor.
Place the scape pieces in the sterilized container and cover completely with vinegar. Add your choice of herbs. Cover with lid, cap or cork.
Store in the refrigerator, or other cool, dark place. The following day, check the level of the vinegar and add more if the level has dropped at all. It is possible that the scapes will absorb some overnight.

Allow to infuse for 10 days to 2 weeks, in a cool, dark place. Strain out original garlic scape pieces, if desired, and replace with fresh ones (if available), primarily for decoration. Will keep for 2-4 months.

Keep vinegar bottle out of sunlight or it will become cloudy.

The acid in the vinegar acts as an inhibitor for bacteria growth, but certainly keep an eye out for changes in color, an off smell, or cloudiness in the bottle and discard if there is a question. Storing the vinegar in the refrigerator, particularly in the summer months, is the safest.








Garlic Scape Italian Style Potato Salad

I have often prepared Potato Salad Italian Style.  Adding the minced scapes and basil just makes the recipe a little bit better.  The measurements are approximate and you can be creative.  Add some fresh peas, chopped red pepper or onion or even some artichoke hearts.  

3-4 garlic scapes
6- 8 basil leaves
1 1/2 lbs. red potato, unpeeled
1/2 cup olive oil
3 T red wine vinegar
1 teaspoon black pepper
1/4 teaspoon salt
1 medium tomato chopped or cherry tomatoes quartered
3/4 c black or Kalamata olives sliced
1/2 cup green olives, sliced
Salt and black pepper to taste

In a large saucepan cover the potatoes with water and salt generously.  Bring to a boil and cover the pan, lower the heat, simmer until the potatoes are fork tender.  Drain, fill the pan with cold water and drain the cold water after about 10 minutes.  

Peel the potatoes and cut into 2” pieces.  Process the garlic scapes and basil until minced.  Add to the potatoes.  Add the chopped tomatoes and olives. Mix in the oil and vinegar Add salt and pepper to taste.  Serve warm or at room temperature




Garlic Scape and Cannellini Bean Hummus

3 tbsp. lemon juice
2 tsp. ground cumin
5 garlic scapes, roughly chopped
1 (15-oz.) can cannellini beans, drained and rinsed
1  chile, stemmed and roughly chopped
¼ cup olive oil

Kosher salt and freshly ground black pepper, to taste.

Combine lemon juice, cumin, garlic scapes, beans, and chile in the bowl of a small food processor and purée until smooth. With the motor running, slowly add olive oil. Season with salt and pepper.




Garlic Scapes with Whole Wheat Pasta

A big bunch (CSA sized) of garlic scapes,  trim ends, cut into 2 inch  pieces,  should equal 4 cups
Rind of 2 lemons
 1/2 cup lemon juice
 6 tbsp. crushed garlic (play it by ear,  I love garlic and use a lot more >> than most people)
 whole wheat pasta (8 oz. spaghetti)
sea salt, black pepper
 1/4 cup olive oil
 2 tablespoons Benecol light or butter
 red pepper flakes  to taste
 savory herb 2 tablespoons,  finely chopped

Heat oil and butter in pan,  add garlic scapes & garlic once water  sizzles on pan.  After scapes are easy to put a fork in,  lower heat and  add savory and red pepper flakes, keep on low.
In the meantime, cook pasta, reserving 2 cups pasta water.   Cook scapes and garlic on high for 5-6 minutes, tossing occasionally.

Take a big bowl,  add pasta,  scape and garlic mixture,  zested lemon rind and juice, & red pepper flakes.  Add salt & pepper to your taste.  Add as much pasta water as you need to  make a sauce to your liking.

To make it a high protein meal, I add a cup of chickpeas.


From: CSA member Barbara Wyskowski




Garlic Scape, Radish and Chicken Stir-fry Recipe

Garlic Scapes cut into 1″ long pieces
radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
2c. Optional –snow peas, sugar snap peas, broccoli or even a stir fry mix
boneless pieces of grass-fed chicken
½ to 1 whole bottle of beer
1/4c. Soy sauce
2 TBS Worcestershire sauce
1 1/2 t. onion and garlic powder, each
2T. Sesame oil
pinch or 3 of optional hot pepper flakes
1/2 T. corn starch
coconut oil

To a large zip-top bag, add the beer, soy, Worcestershire, onion and garlic powders and mix.  Then add sesame oil and pepper flakes.  Marinate the chicken pieces in the sauce for 1- 3 hours.
Heat skillet on medium-high and sauté the chicken pieces on both sides. Place cooked chicken on plate and cover.

Pour about 1/2 the marinade juice into a sauce pan and bring to a simmer.  Cook marinade over medium high heat for 5-8 minutes.  You want to let this cook down.
In a large skillet add oil and heat.  When the oil shimmers add the garlic scapes and cook for about 2 minutes.  Add sliced radishes and any of the optional veggies you may have and toss.  While this is cooking, slice chicken pieces into thin strips and add them to the skillet – toss.  Turn skillet heat down to low.

In a small cup or bowl, mix corn starch and about 1T cold water.  Stir until it’s a thin paste – pour that into the simmering, cooked-down marinade and whisk to mix.  The mixture should bubble with the heat and start to thicken.  Pour the mixture into the skillet.  Toss the fresh veggies and chicken together to coat well.  Throw in the small torn radish leaves and toss again.

Serve with brown rice and a spring green salad.






Garlic Scape Carbonara

1/2 lb. Campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired  shape).  While it’s cooking, cook the bacon over medium heat until browned. Remove  the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes.  When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well (since it will clump). Serve immediately.

From: Sarah

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