Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.
Some ideas for its use:
- Finely chopped in salads, on pizza, in a vinaigrette.
- Sautéed with vegetables.
- On the BBQ.
- In marinades.
- In pesto.
I plan to try in the dehydrator, I will keep you posted!
Three conservation methods:
Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.
- It keeps one month in the refrigerator.
- Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
- Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.