Calling Quail Farm

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Posts tagged scaperecipes

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Garlic Scape Soup

From: Charmian Christie,

Serves: 6
Charmian says: "If you are lucky enough to have a lot of garlic scapes, you can make a batch of this simple but satisfying soup. Don’t let the 4 cups of scapes scare you. They are quite mellow by the time the soup is ready."
  • 1lb garlic scapes, cut in 2-inch pieces, flower heads removed (about 4 generous cups)
  • 4 cups chicken stock (or vegetable stock for a vegetarian soup)
  • 2 tablespoons olive oil
  • generous grind of freshly ground black pepper
  • generous pinch fine sea salt
  • ⅛ to ¼ teaspoon chili flakes
  • ¼ cup whipping cream (35%)
  • ½ cup freshly grated Parmesan cheese
  • 12 fresh basil leaves
  • ½ large lemon, juice and zest
  1. Prepare the scapes: Cut the flower heads off the scapes and discard them. Chop the remaining stems into 2-inch pieces. In a saucepan, gently heat the stock over medium while you cook the scapes.
  2. Cook the scapes: Heat the oil in a large, heavy sauce pan over medium and cook the scapes for 10 to 15 minutes, stirring often, or until they soften. The timing will vary depending on how thick the scapes are. Add the salt, pepper and chili flakes and cook for a minute or two.
  3. Simmer the stock: Pour the hot stock over the scapes and cook with the lid askew, for 15 to 20 minutes or until the scapes are fully cooked and losing their bright green colour but have not turned dead-broccoli grey.
  4. Purée the soup: Working in batches, purée the soup until smooth. You need to use a standard blender since an immersion blender won’t get the scapes smooth enough. Scapes can be a bit pulpy, so purée the soup well. Season to taste with more salt and pepper if needed. Keep the soup warm over low heat until you’re ready to serve.
  5. Add the finishing touches: Just before serving, stir in the cream, Parmesan, basil, lemon juice and zest.

Filed under garlic garlic scapes scaperecipes scape soup

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Grilled Garlic Scapes

Photo by Maria Reina,

Serves: 2


Garlic scapes, 1 bunch

Olive oil or chili oil

Sea or Kosher salt

Freshly ground black pepper


Heat BBQ grill to high.

Trim scapes, and place into a bowl.

Drizzle with oil and season with salt and pepper, toss to combine.

Place directly onto hot BBQ grill and cook until tender, usually 3-4 minutes. Turn occasionally. Scapes will become slightly limp when done.Serve hot as a side dish or snack.

*This is a very basic seasoning - use any spices or marinade you like!

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White Bean and Garlic Scape Dip

From the Brown Eyed Baker,

Servings: 6-8


1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.


In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.  Serve with bread, tortilla chips, etc.

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Garlic Scape Carbonara

From Sarah W. Caron,

Sarah says:This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

Serves: 4


1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese


Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir briskly for 3-4 minutes until sauce is thick and creamy. Sprinkle the Romano cheese in, a little at a time, and stir to combine.

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Garlic Scape Pesto


Recipe by


  • 1 cup garlic scapes, buds removed and chopped
  • 1 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt


  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.

Filed under garlic garlic recipes garlicrecipes pesto garlic scapes scaperecipes

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Scape Ricotta Gnocchi

These simple ricotta gnocchi are flecked with bits of garlic scape, giving them a delicately garlicky scent and flavor. The taste and texture of these dumplings are best highlighted with a simple drizzle of melted butter.

These rustic gnocchi are simply dropped into their cooking liquid instead of being shaped ahead of time, which vastly reduces preparation time.

Serves: 4


  • 5 Tbsp. butter, divided
  • 4-6 garlic scapes, finely chopped (about 1 cup)
  • 1/2 tsp. salt, plus more for cooking water
  • 15 oz. whole milk ricotta
  • 3 eggs
  • 1/2 cup flour


  1. In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add garlic scapes and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool.
  2. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add scapes and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water.
  3. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven.
  4. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes.
  5. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi warm. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.

Filed under garlic scaperecipes garlic scapes

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Cheese and Garlic Scape Scones

These are great anytime!

Makes 12 scones


2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup cold butter, cubed

4-5 garlic scapes, chopped small
1 cup strong cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten


Preheat oven to 425°F

In a large bowl, mix together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.

Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
Add the garlic scapes and cheese, mix until combined.

Read more …

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