Garlic Scapes and Yellow Squash

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!

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15 Responses to Garlic Scapes and Yellow Squash

  1. Alene says:

    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.

  2. marthaandme says:

    Thanks, that would be great.

  3. chichimama says:

    I just chop them up and toss them into salads uncooked…gives them a hint of garlic flavor.

  4. 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…

  5. marthaandme says:

    Those are great ideas – thank you!

  6. marthaandme says:

    Great, thanks. Maybe I was expecting more flavor?

  7. Frugal Kiwi says:

    By garlic scapes, do you mean the green tops of garlic? If so, they are fab in stir fry and other Asian dishes.

  8. marthaandme says:

    Yes, that’s what they’re called here at least. Thanks – that’s a good idea.

  9. Alene says:

    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
    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!

  10. marthaandme says:

    Oh wow. Sounds great!

  11. Alene says:

    I’ve served it with celery and carrots & crackers & breadsticks. It’s addictive!

  12. 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!

  13. Alene says:

    Almost Slowfood: I would love your Chinese recipe w/ garlic scapes and shrimp, if it’s not too much of a pain. Tx!

  14. marthaandme says:

    I would love to try it too.

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