thank you! this is the only video that actually "dissected" the plant for me so that I can see exactly which parts to eat and which parts to discard. thank you!!!!!
I’m not even through this vid and and I find this so valuable in the way she relates to our own issues and confusion about this scape. Relatable is key, and you did this..Tku..
I eat the flower and the stalk. I marinate in lemon juice, olive oil, salt and pepper and maybe a touch of garlic powder in a zip lock bag for about an hour the toss them on a hardwood charcoal grill and cook until tender. Then shrink rap those I don’t eat and freeze. They keep well for months and are a nice treat later in summer
Thank you for the video. I've always thought it fine to remove the heads off of your stems if you want to. One of my favorite ways of eating them is to cut the tender stems to about 3" then adding them to young green beans. Toss them with a little grape seed or vegetable oil and grill in a grill basket at 450º for about 7 min or so. (Olive oil will blacken and burn) Turn them every 60-90 seconds to get a char but not burned. Salt, pepper, and a little parmesan. They have almost an asparagus taste with a roasted garlic aroma mixed in. Sweet and mildly garlic/scallion-y. With the bulbs, snip off the stringy end, and add to either roasted or fried baby potatoes. (add the bulbs for the last 8-10 min) Again, salt, pepper, extra virgin olive oil drizzled. Makes an awesome brunch with ham and eggs or a side dish with dinner.
Just a tip. From my many years making all types of pestos...grind/process the scapes FIRST, then start drizzling the oil, until thick paste. THEN, add nuts [if using], and yes you can use more inexpensive nuts such as Walnuts, almonds, etc...THEN add your cheese. This is done in steps to prevent the cheese from gettting heated by the blade action. You can make larger batches to freeze also, but omit the cheese step if planning to freeze. Add it when you've thawed some and ready to finish.
Thank you for this video and for a lot of the helpful comments below.... I was given a bouquet of these for mothers day, along with other strange bouquets. I am doing the research on each, to make a meal... very interesting...
Hi! I was just exploring the internet to figure out what to do with the heads.... I just finished making a "batch" of pesto using.... the whole "stalk" less the head. I did not use any of lower part of the stalks larger than about 3/8" or 4mm, I did cut the stalks about 1/2 to 1 inch long. then (I recommend!) a food processer with sharp steel blade. I added the pile of stalk bits to the processer, to start it was about 1/3 full, and let 'er rip, but it didn't do much, Then I added about a 1/4" cup of olive oil, then it worked! I let it run until there wasn't any "stalky" pieces left. For the next part, I added olive oil when it got to thick. I added about 1/2 cup of sliced almonds, 1/4" cup of Chia seeds (optional), and about 1/2 cup of fine grated parmesan, and 1/3 cup of fine grated Ragano (sp?). Taste your cheeses first, some are salty! If so, add less salt than you might think! Mine was, I added about 1/2 teaspoon of sea salt (grinded) and about the same with pepper, ...not much pepper is needed the scapes have a peppery taste to start with , so be careful. by the time I was done, I had jar full for the fridge, it is best at least overnight in the fridge. it tastes yummy! I am about to sauté' the heads to serve with Risotto and Lemon Pepper Basa. So... I added a about 4 tablespoons of chopped onion, about the same with butter, and threw in the tops. word of note here, it would be better to cut off the green tops from the flowers pods! They were too tough to eat after! when the onions started to turn yellow, I added mushrooms and zucchini, and very little salt. Cooked on medium heat until the onions were translucent and a bit caramelized, the onions were my "timers". It was all very tasty, but we couldn't eat the top sections, it was like tough string or stick! The "flower bulb" (whole) section was very much like eating roast garlic, but not quite as strong in flavor!
This is the exact info I was looking for, wasn't sure whether to eat the flower part or not, my guess would be no. Just gonna use the same part you mentioned for pesto, thanks so much!!!
thanls for the info! We purchased them at a local Farmers Market and was trying to chop up every bit- verrrrry woody and even the food processor was having a hard time!!
First time I've grown garlic -- didn't know about scapes. The flower heads have gotten very large...will the scapes still be good? Are the seeds in the flower heads edible?
@@drutter Agreed. Just tried my first one. Sauteed in a bit of evoo with salt. Did not use the woody ends of the stem for anything yet, but the tender bits were like garlicky string beans and delicious. I sauteed one bulb, and found the very end very tough, but the "meaty" part of the bulb had an amazing roasted garlic sweetness. More experimentation in store!
@@123loveyourland Link down. Updated www.allrecipes.com/recipe/199868/garlic-scape-pesto/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
The scape is snapped off when it gets long enough to recognize. There are generally weeks to a month or so more until the garlic bulb is ready to harvest.
I actually use the bloom pods. I take the scape, bloom pods and put them in food processor with olive oil and salt. I use it as a garlic paste for sautéing veggies, etc. I freeze extra in jars and have it year round.
thank you! this is the only video that actually "dissected" the plant for me so that I can see exactly which parts to eat and which parts to discard. thank you!!!!!
Thank you! You were my "research" on this topic😂
I’m not even through this vid and and I find this so valuable in the way she relates to our own issues and confusion about this scape. Relatable is key, and you did this..Tku..
I eat the flower and the stalk. I marinate in lemon juice, olive oil, salt and pepper and maybe a touch of garlic powder in a zip lock bag for about an hour the toss them on a hardwood charcoal grill and cook until tender. Then shrink rap those I don’t eat and freeze. They keep well for months and are a nice treat later in summer
Thank you for the video. I've always thought it fine to remove the heads off of your stems if you want to. One of my favorite ways of eating them is to cut the tender stems to about 3" then adding them to young green beans. Toss them with a little grape seed or vegetable oil and grill in a grill basket at 450º for about 7 min or so. (Olive oil will blacken and burn) Turn them every 60-90 seconds to get a char but not burned. Salt, pepper, and a little parmesan. They have almost an asparagus taste with a roasted garlic aroma mixed in. Sweet and mildly garlic/scallion-y. With the bulbs, snip off the stringy end, and add to either roasted or fried baby potatoes. (add the bulbs for the last 8-10 min) Again, salt, pepper, extra virgin olive oil drizzled. Makes an awesome brunch with ham and eggs or a side dish with dinner.
I just sauteed the top part of the scape in a little olive oil and salt and yum!
Just a tip. From my many years making all types of pestos...grind/process the scapes FIRST, then start drizzling the oil, until thick paste. THEN, add nuts [if using], and yes you can use more inexpensive nuts such as Walnuts, almonds, etc...THEN add your cheese. This is done in steps to prevent the cheese from gettting heated by the blade action. You can make larger batches to freeze also, but omit the cheese step if planning to freeze. Add it when you've thawed some and ready to finish.
Man I got to try scapes in my garlic butter steak bites!! Good video thanks for sharing
Thank you for this video and for a lot of the helpful comments below.... I was given a bouquet of these for mothers day, along with other strange bouquets. I am doing the research on each, to make a meal... very interesting...
Hi! I was just exploring the internet to figure out what to do with the heads.... I just finished making a "batch" of pesto using.... the whole "stalk" less the head. I did not use any of lower part of the stalks larger than about 3/8" or 4mm, I did cut the stalks about 1/2 to 1 inch long. then (I recommend!) a food processer with sharp steel blade. I added the pile of stalk bits to the processer, to start it was about 1/3 full, and let 'er rip, but it didn't do much, Then I added about a 1/4" cup of olive oil, then it worked! I let it run until there wasn't any "stalky" pieces left. For the next part, I added olive oil when it got to thick. I added about 1/2 cup of sliced almonds, 1/4" cup of Chia seeds (optional), and about 1/2 cup of fine grated parmesan, and 1/3 cup of fine grated Ragano (sp?). Taste your cheeses first, some are salty! If so, add less salt than you might think! Mine was, I added about 1/2 teaspoon of sea salt (grinded) and about the same with pepper, ...not much pepper is needed the scapes have a peppery taste to start with , so be careful. by the time I was done, I had jar full for the fridge, it is best at least overnight in the fridge. it tastes yummy! I am about to sauté' the heads to serve with Risotto and Lemon Pepper Basa. So... I added a about 4 tablespoons of chopped onion, about the same with butter, and threw in the tops. word of note here, it would be better to cut off the green tops from the flowers pods! They were too tough to eat after! when the onions started to turn yellow, I added mushrooms and zucchini, and very little salt. Cooked on medium heat until the onions were translucent and a bit caramelized, the onions were my "timers". It was all very tasty, but we couldn't eat the top sections, it was like tough string or stick! The "flower bulb" (whole) section was very much like eating roast garlic, but not quite as strong in flavor!
Thanks for this video! It's very helpful. Like you, I was wondering what parts to eat.
you can eat some of the tougher bottom end if you sautee the heck out of it, but easier to use in broth or soup as you said
Thank you for the info. Time to go harvest my scape!
This is the exact info I was looking for, wasn't sure whether to eat the flower part or not, my guess would be no. Just gonna use the same part you mentioned for pesto, thanks so much!!!
Thanks for this 🙏🏻
Thank you! My boyfriend and I got scares from our CSA and had no idea how to cut them! Going to make some pesto ASAP!
Thank you for the great video. I bought a house late last year and I have a bunch of these! Now I’ll use them!
Thank you so much! Very helpful!
Thanks, good info! I think I was trying to use the woody part when I've tried scapes before.
Use in stocks. Buds are also fine to eat if they are tender, but they can become papery, like onion peel
thanls for the info! We purchased them at a local Farmers Market and was trying to chop up every bit- verrrrry woody and even the food processor was having a hard time!!
Put in freezer for making broth later
First time I've grown garlic -- didn't know about scapes. The flower heads have gotten very large...will the scapes still be good? Are the seeds in the flower heads edible?
Thank you for the simple explanation. I lift my tops dry out and the seeds are showing can I still use them.
ty again Karen for sharing recipe
Of course!! It freezes well too! :)
Flowers can also be eatened.
Thanks!!!
Couldn't watch the video for some reason, so I still don't know if you discard the flower portion
Did you ever find any use for the "bloom" ends of the scape?
Giuliana Nakashima pickle them :)
The bloom is part of the scape and should not have been removed (as in this video). They are the edible part considered a delicacy.
@@drutter Agreed. Just tried my first one. Sauteed in a bit of evoo with salt. Did not use the woody ends of the stem for anything yet, but the tender bits were like garlicky string beans and delicious. I sauteed one bulb, and found the very end very tough, but the "meaty" part of the bulb had an amazing roasted garlic sweetness. More experimentation in store!
@@reidbowman1798 Makin me hungry. I harvest my bulbs in a couple weeks.
awesome video..how was the garlic scape pesto? can u share recipe..sounds delicious
Amazing!! And very powerful, lol! A little goes a long, long way! Here you go!! allrecipes.com/recipe/199868/garlic-scape-pesto/
@@123loveyourland Link down. Updated www.allrecipes.com/recipe/199868/garlic-scape-pesto/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
So is your garlic bulb still in the ground at this point or did you already harvest the whole thing
The scape is snapped off when it gets long enough to recognize. There are generally weeks to a month or so more until the garlic bulb is ready to harvest.
Interesting
Do you do anything with the bloom pods?
Yes I would like to know too if you do anything with the bloom pods??
Pickle them ;)
I actually use the bloom pods. I take the scape, bloom pods and put them in food processor with olive oil and salt. I use it as a garlic paste for sautéing veggies, etc. I freeze extra in jars and have it year round.
You can eat the flower 'bulb' too. Personally I wouldn't even make a video without fully researching the subject...
Take the flower off - just past the 2 minute mark she says that. I am going to check other videos on this. Not conclusive