While I was at Olde Main Street Shoppes in Fultonville this week, Shad had some garlic scapes from Emerald Valley Acres (also in Fultonville). This reminded me of the demonstration of cooking with garlic scapes that Church and Main gave at the Canajoharie Farmers Market.
Garlic scapes are the garlic top or flower of hardneck garlic, which is a gourmet delight only available for a few weeks in June. I highly recommend you picking some up the next time you seem them out. Tim and Diane also had some garlic scape recipes on hand.
Steamed Scapes
Steam until tender (appoximately 5 minutes) and top with butter and salt. Their elegant shape dresses up any dish.
Garlic Scape Pesto (our personal favorite!)
1 cup grated parmesan cheese
3 tablespoon fresh lime or lemon juice
1/4 lb scapes (6-7 scapes)
1/2 cup olive oil
salt to taste
Cut off the tips of the scapes and set aside. Puree scape stems and olive oil in a food processor until smooth. Stir in parmesan cheese and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.
Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.
and another recipe I found:
Mashed Potatoes with Garlic Scapes
2 1/2 lbs. russet potatoes, peeled and cut into 1″ pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
