We went up to the Kingston Farmer’s Market last month and I was so happy to pick up a bunch of garlic scapes. They are one of my favorite seasonal offerings – the other is ramps but sadly, I missed them this year – and I brought them home and rationed them for as long as I could. Here’s what I made!
- Garlic Scape Pickles. I love making quick pickles and so this year I decided to try my pickling ratio (2:1 vinegar to water, a little sugar and a little salt) on scapes. It worked and they are so good. Garlicky and vinegary.
2. Garlic Scape Pesto. Garlic scapes, baby spinach, pine nuts, olive oil and miso. I’m storing this jar in the freezer and using it on pasta and in scrambles for as long as it lasts.
3. Tofu Scramble with Scapes. I always sauté onions and garlic when making scramble. So this time, I just cut the scapes up into little circles and sautéed them with the onions. Easy and tasty.
4. Roasted Garlic Scapes. Maybe my new favorite way to make them, just tossed with a little olive oil and salt, and roasted until crunchy in some spots but also tender. Red onions too. So, so good! You have to try it!
