This week veggie box feature… Garlic Scapes

Wondering what to do with those “long green strings” in this week’s box? I’ve got you covered with just a few of the many ways you can enjoy Garlic Scapes, an early summer vegetable.

Garlic scapes are like garlicky asparagus and can be made into a variety of dishes to add a fresh, garlic flavor. They can be enjoyed both raw and cooked. Garlic scapes keep well in a plastic bag in the fridge for two to three weeks. They will keep for a few days (and will look beautiful) in a glass with a little cool water in it on the counter in a cool room. Change water daily. Hosting a celebration for the special Men in your life this Sunday? I’ve shared recipe ideas from brunch, to happy hour and ending with an easy main meal. Happy Father’s Day to all the Special Men in our Backed By Bees Community… Dads, Grandfathers, Uncles, Brothers, God Fathers, Step Dads and Fur Dads, enjoy your special day!

We can’t talk about special men/dads without acknowledging Backed By Bees founders/owners: Vince and Dave!

 

Recipes

 

 

Super-Savory Frittata with Potato, Shiitake and Garlic Scapes

Created By: Carolyn Gratzer Cope

Looking for a new recipe for Father’s Day brunch? Here it is! Everybody loves a frittata. This one, packed with potato, shiitake, capers, and garlic scapes, is especially savory and delicious.

 

Ingredients:

3 TBSP butter, divided

10 garlic scapes trimmed and thinly sliced

10 ounces sliced shiitakes

½ tsp fine sea salt divided

2 medium Yukon Gold potatoes grated

¼ cup capers

8 eggs

⅓ cup heavy cream, half and half, or whole milk

½ cup grated parmesan or pecorino cheese

¼ tsp freshly ground black pepper

Instructions:

1. Preheat oven to 350° F with a rack in the center.

2. Melt one tablespoon of the butter in a large, oven-safe nonstick frying pan set over medium-high heat.

3. Add the sliced garlic scapes and cook, stirring once or twice, for one minute.

4. Add the sliced shiitakes and 1/4 teaspoon of the salt and cook, stirring occasionally, until softened, about 5 minutes.

5. Scrape skillet contents into a bowl and set aside.

6. Melt another tablespoon of the butter in the same frying pan. Add the grated potatoes in a single layer and sprinkle with remaining salt. Leave them alone for a few minutes to develop a bit of browning on the bottom, then stir as needed to cook through without sticking. Add potatoes to bowl with scapes and shiitakes.

7. Crack the eggs into a separate bowl, pour in cream, grind in the black pepper, and scramble.

8. Melt the final tablespoon of butter in the frying pan and pour in egg mixture. Sprinkle in capers.

9. Return potatoes, scapes, and shiitakes to frying pan, distributing it all evenly around the pan without disturbing the bottom of the eggs.

10. Sprinkle cheese evenly overtop.

11. Cook for a minute on the stovetop, then transfer to oven.

12. Bake until eggs are set, 15-20 minutes. Cool slightly before cutting into wedges to serve.

 

 

Garlic Scape Hummus (No Tahini)

Created by: Carolyn Gratzer Cope

This lemony garlic scape hummus with no tahini is a quick, easy, super-flavorful take on the classic. Due to the liquids ratio and blending method, it's light and creamy without the fuss of boiling dried chickpeas with baking soda. We can't get enough.

 

Ingredients:

1 15.5oz can chickpeas drained and rinsed

½ cup thinly sliced garlic scapes

¼ cup freshly squeezed lemon juice

6 TBSP extra-virgin olive oil

¾ tsp fine sea salt

½ tsp sweet Hungarian paprika

Instructions:

1. Combine all ingredients in a high-speed blender, with the liquids on the bottom.

2. Blend until completely smooth 3. If you like, you can dress it up for a party by swirling it with the back of a spoon and garnishing with some olive oil, flaky sea salt, paprika, and thinly sliced scapes (or herbs of your choice).

 

 

Garlic Scape Dressing

Created by: Laura Wright, The First Mess

Garlic scape dressing is a perfect use for the mild garlic flavour of scapes. Perfect for green or grain-based salads. Want to make the perfect salad? In a bowl add this week’s lettuce mix, grape tomatoes, cucumber, green pepper, radishes and carrots (don’t forget to slice them all first) and then drizzle with this dressing.

Ingredients:

¼ cup white wine vinegar

¼ cup water

sea salt and ground black pepper to taste

½ TBSP dijon mustard

½ TBSP agave nectar or honey

2 garlic scapes, roughly chopped

¾ cup grapeseed oil

Instructions:

1. Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed.

2. Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.

 

 

Grilled Garlic Scape Potato Salad

Created By: GustoTV

The perfect side dish for this weekend’s BBQ!

 

Ingredients:

16 garlic scapes

1 TBSP olive oil

Salt and pepper

1 TBSP lemon juice

2 lbs red potatoes

Dressing:

2/3 cup store-bought or homemade mayonnaise

2 TBSP olive oil

¼ tsp salt

¼ tsp fresh ground pepper

3 TBSP chopped fresh parsley

3 TBSP chopped fresh dill

Instructions:

1. Skewer garlic scapes, brush with oil and season with salt and pepper. Grill scapes on barbeque over medium heat, turning until tender and charred. Remove from grill. Squeeze lemon juice over top. Let cool for a few minutes. Chop and add to bowl.

2. Add red potatoes to salted boiling water. Cook until tender. Remove from water and cool slightly. Gently press on warm potatoes with the flat of a knife and add to bowl with grilled scapes.

For the dressing: add mayonnaise, olive oil, salt, and pepper to a small bowl and whisk thoroughly. Pour dressing over potatoes and scapes and toss to combine. Top with fresh parsley and dill, and stir in.

 

 

Oven-Roasted Garlic Scapes

Created by: Renée B.

This simple, flavorful recipe takes less than 10 minutes to throw together and makes a fresh, tasty side dish for any spring or summer meal. Perfect for your favourite protein.

 

Ingredients:

1 pound garlic scapes

2 TBSP light olive oil or other neutral cooking oil

Kosher salt freshly ground pepper

fresh lemon Juice

Instructions:

1. Cut off the ends of the garlic scapes and toss them in olive oil. Season with kosher salt and pepper.

2. Lay prepared garlic scapes out in a single layer on a heavy baking sheet.

3.Roast in a 375°F | 190°C oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender.

4. Toss garlic scapes with tongs midway through roasting time if desired.

5. Sprinkle with lemon juice before serving.

 

 

Farmers' Market Green Pasta

Created by: Jessica

This super green pasta is loaded with fresh farmers' market veggies and herbs. A flexible and easy recipe for enjoying summer produce! It makes a great weeknight meal.

 

Ingredients:

1 lb pasta of your choice

1 bunch kale stems removed or 2 cups leafy greens like spinach or arugula

2-3 cups small broccoli florets

1 bunch scallions

1 bunch garlic scapes or 2 cloves garlic

2 lemons zest of one, juice of both

1 cup fresh soft herbs

½ cup packed each of basil and parsley

⅓ cup sliced almonds

½ cup grated parmesan cheese

½ cup good olive oil

1 tsp salt

1-1.5 cups starchy pasta water

Red pepper flakes to taste

 

Instructions:

1. Cook the pasta according to package directions until al dente. Set aside 2 cups of pasta water before draining.

2. Thinly slice scallions and separate white and light green parts and dark green parts (see post for substitutions)

3. Heat a tablespoon of olive oil in a large sauté pan and add in broccoli florets and white and light green parts of scallions. Add a splash of water, cover and cook for 3-4 minutes until bright green and tender crisp. Remove from heat and set aside.

4. In the bowl of a food processor add in leafy greens, nuts, salt, lemon zest and juice and pulse until broken down.

5. Trim bulbs off of garlic scapes and add to food processor, pulse until broken down.

6. Add in herbs and cheese. With the food processor running, stream in olive oil until everything is well combined. It will be a bit chunky.

7. With the food processor running, stream in pasta water until a thick, pesto-like consistency is achieved.

8. Add cooked pasta and sauce back to sauté pan with cooked broccoli and scallions and warm through over low heat. Add more pasta water to help coat the noodles if needed.

9. Garnish with red pepper flakes, dark green parts of scallions and more parmesan cheese. Serve.

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊