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Garlic Scapes?

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Old 07-31-2008, 07:43 PM   #1
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Question Garlic Scapes?

So these were included in my CSA box this week. To be honest I've never even heard of them before. They are pretty and they taste very mild compared to the bulb. http://planetgreen.discovery.com/foo...ic-scapes.html. I'm not sure what to try with them though. I got 2 bunches. Any ideas? (The recipe mentioned in the article I link to sounds good too!)

Thanks!
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Old 07-31-2008, 08:01 PM   #2
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I've had them and I guess there are suppose to be the newest thing. I didn't really like them. The flavor isn't that much. We chopped them up and put it in with other veggies and also used them in eggs. To me they were a waste of money.
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Old 07-31-2008, 08:18 PM   #3
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My understanding is they can be used in any recipe and in any way you would green onions, or they can be used in place of garlic in a recipe, but you'd use more.

Our farmers' market had them and they weren't any more expensive than green onion. I plan on buying some if they're still being sold when we get back home (my understanding is that the growing season is short), just to try them. If they were alot more expensive than green onion, I'd probably just buy the green onion.
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Old 07-31-2008, 08:21 PM   #4
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Quote:
Originally Posted by kaplods View Post
My understanding is they can be used in any recipe and in any way you would green onions.
This is kinda what I was thinking. Thanks.

I had no idea they were "the newest thing". That's funny. A little vegetable being a fad!
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Old 07-31-2008, 09:55 PM   #5
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The funny thing is, like many "newest things," they're really an "oldest thing." Garlic snapes were not often sent to market, because garlic gardeners in the know kept them for themselves, and those that didn't threw them away.

I think they're resurfacing because of the tight economy, "waste not" philosophies are returning, also with people wanting "something a little different," there seems to be a lot more variety at the farmers' markets and CSA's. While new hybrids and unfamiliar fruits and vegetables are popular, so is rediscovering old "heirloom" varieties also.

I love our farmers' markets because there are alot of asian (mostly Hmong) farmers in the area and they grow alot of vegetables that aren't familiar to a lot of people (though I laughed when someone told me that kohlrabi was a "Hmong" vegetable, as my polish/german/italian family has been growing them in family gardens for a hundred years or more).

Turnip and beet greens, squash blossoms, pea tendrils and things that people once commonly ate, then commonly discarded and are now being eaten again. The fact is that many people never stopped, but I still hear people asking the vendors skeptically, "are you sure you can eat the leaves?"
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Old 07-31-2008, 10:29 PM   #6
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I like them just grilled with a little olive oil, mixed with some other grilled veggies as a side.

Greens are my favorite part of the beet. I eat the beets because you have to buy them to get the greens, but that's really just secondary for me.
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Old 08-01-2008, 03:49 PM   #7
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I love beets and beet greens, so I really know what you mean. Even though I like beets only slightly less than the greens, because greens cook down so much, to REALLY have enough greens for a decent meal, I would have to buy far too many beets. Eventually, hubby and I will buy a chest freezer, but in the meantime, the beetgreens are a special (and far too tiny) treat.
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Old 08-02-2008, 01:48 PM   #8
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i'm the same - i just do whatever to them that I'm doing to my other veggies- i particularly like them in stir fry. I will sometimes toss them in the water with my pasta to infuse it with garlicky goodness. oh- and i saw a recipe to include them in pesto that sounded like it'd be really good.
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