Garlic Scapes – 2 Recipes
I recently did a post on Garlic Scapes. At the time I didn’t know what they were but got some feedback from subscribers who were familiar with them. I found scapes at a local greenmarket and was able to try the Italy Magazine recipe that I referred to, as well as another recipe that I got at the green market.
- 1 pound (454g) garlic scapes
- 2 cups (470g) white wine vinegar
- 1 teaspoon fine sea salt
- Extra-virgin olive oil
- Equipment: 2 sterilized pint-size (1/2 L) jars
Cut the scapes into 2-inch (5 cm) lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip.
Pack the scapes into the jars, leaving 1 inch headspace. Cover the scapes completely with oil, pressing down on the scapes to submerge them. Screw the lids on tightly and let rest at room temperature for 24 hours.
Transfer the scapes to the refrigerator and let cure for one week before using. Store in the refrigerator for up to 12 weeks. To serve, remove from the jar only as many scapes as you plan to use and let them come to room temperature. Top off the jar with more oil as needed to keep the remaining scapes submerged. Serve on sandwiches, in salads or in an antipasto.
This is the recipe I got at the green market for sautéed garlic scapes:
- 1 bunch of garlic scapes
- Olive oil for sautéing
- Salt and black pepper
Same as above – Cut the scapes into 2-inch (5 cm) lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip.
Bring a pot of salted water to a boil. Add cut scapes and boil for 5 minutes (no need to dry them as thoroughly as above).