This week’s Vegetable Box Feature: Garlic Scapes, the late spring or early summer garlic
What are they?
Garlic scapes are the future flower of the garlic plant along with the flowers’ stem. They are curly and kind of crazy looking.
Did you know?
Where to Store it?
They stay fresh for about two weeks in the fridge in an airtight container. You can also cut the ends and place them in a glass jar to keep them fresh for even longer.
Only wash your scapes when ready to use them not before storing them in the fridge. Once washed, slice/chop according to your recipe or use!
How to Use:
These curling flower stalks are delicious and have many uses, from soups and salads to main dishes and garnishes. Use it any way that you would use shallots or regular garlic. They can be enjoyed raw or cooked!
White Bean Salad with Roasted Garlic Scapes
Created by: Very Vegan Val
The perfect Summer salad! Try serving this salad with crusty bread for a refreshing light lunch, or serve along side dinner for some added vegetables.
12 garlic scapes
1 ½ cups white beans (about 1 can)
½ cup baby arugula
¼ cup finely chopped parsley
¼ cup chopped almonds
Juice of one lemon
1 TBSP olive oil, plus more for roasting
1 tsp chopped fresh thyme
Salt and pepper, to taste
1. Preheat the oven to 375°F. Place the garlic scapes on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip, and bake for another 10-15 minutes. Let your roasted garlic scapes cool for a couple minutes until they can be handled, and chop off any parts that have become overly crispy.
Stir Fried Garlic Scapes
Created By: Drive Me Hungry
A delicious & simple side. Serve it alongside rice or your favourite protein!
2½ cups garlic scapes, cut into 2 inch long pieces
1 TBSP avocado oil
4 tsp low sodium soy sauce
2 tsp rice wine vinegar
2 tsp brown sugar, packed
½ teaspoon Korean red pepper flakes
½ teaspoon toasted white sesame seeds
1. Mix all the ingredients together for the sauce and set it aside.
Garlic Scape Dressing – Vinaigrette
Created by:Beth Neels
This garlic scape dressing or vinaigrette is the perfect addition to your salads and a great quick marinade for beef, chicken or pork.
2 garlic scapes
¼ cup white wine vinegar
¼ cup water
1 tsp salt
3 tsp Dijon mustard
3 tsp honey
3/4 cup oil (mild flavoured oil is best, grapeseed or light olive oil)
½ teaspoon cracked black pepper
1. Wash and dry scapes. Chop into rough pieces. Place in food processor or blender bowl.
Lasts up to 1-2 weeks in the refrigerator.
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