One of my initiatives this spring/summer is try new seasonal food. The latest thing to tempt me was garlic scapes. I read about them and everything I read said they are very similar to scallions. So I decided to give them a try in a simple way. I had some yellow squash I needed to use. I like yellow squash, but I just don’t like how it gets mushy inside. So I decided to cut it into spears. This was genius – somehow there is less mushy inside, or so it seems, when it is cooked this way. I sauteed the squash and the scapes, which I had chopped up.
I couldn’t taste the scapes. It didn’t add anything to the dish, so that wasn’t a success, but the squash was great this way. Do you have any tips for me on using scapes? I have some left and need some suggestions!
Martha and Me 
Good morning! I get the garlic scapes too from my CSA. I finally found a great dip you can make w/ them. I will dig it out (which I have to do anyway) & send it to you. It’s very very easy.
Thanks, that would be great.
I just chop them up and toss them into salads uncooked…gives them a hint of garlic flavor.
I’ve been cooking a lot with garlic scapes lately, very yummy. Here are some ideas:
1) put them in a red tomato sauce, just chop and saute first like with garlic
2) make a leek tart with garlic scapes, swiss chard, and topped with feta cheese (so delicious)
3) add to soups, any kind. Very yummy.
I love garlic scapes. It’s still morning where I live (on the West Coast) but now I’m hungry…
Those are great ideas – thank you!
Great, thanks. Maybe I was expecting more flavor?
By garlic scapes, do you mean the green tops of garlic? If so, they are fab in stir fry and other Asian dishes.
Yes, that’s what they’re called here at least. Thanks – that’s a good idea.
Finally found it!! White Bean & Garlic Scapes Dip
1/3 cup sliced garlic scapes (3-4)
1 tablespoon freshly squeezed lemon juice or more to
taste
1/2 tsp coarse sea salt, more to taste
ground black pepper to taste
1 can (125 ox) cannellini beans, rinsed & drained
1/4 C. extr. virgin olive oil, & more for drizzling.
In a food processor, process garlic scapes w/ lemon juice, salt & pepper until finely chopped. Add beans & process to a rough puree.
With motor running, slowly drizzle olive oil through feed tube & process until fairly smooth. Pulse in 2 or 3 tbsps water, or more, until mixture is the consistency of dip. Add more salt, pepper, or lemon juice if needed.
Spread out dip on a plate, drizzle with olive oil & sprinkle with more salt. Yield: 1.5 cups.
Delish!! You can’t stop eating it!
Oh wow. Sounds great!
I’ve served it with celery and carrots & crackers & breadsticks. It’s addictive!
I love garlic scapes! They shouldn’t be overcooked or else they lose their flavor so it’s always good to add them at the end.
I have a tasty garlic scape with shrimp recipe that’s super easy and tastes like an old Chinese dish I use to enjoy as a child.
I’m also dying to try out a garlic scape pesto where the scapes remain raw, a friend made it for me last year and I went mad with delight!
Oooh, pesto!
Almost Slowfood: I would love your Chinese recipe w/ garlic scapes and shrimp, if it’s not too much of a pain. Tx!
I would love to try it too.