I have a vague recollection of seeing something about scapes here
recently. Sorry to have missed it if there was a thread.

I bought a bunch of scapes at the farmers market this morning and am not
sure how to best use them. How much do I use? The bulby part at the
top of the scape? Just the green part?

I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
marinated in a little something. I also have snow peapods for this
adventure.

IMWTK, sooner rather than later, if you're of a mind to help.

TIA.

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

On Jun 26, 9:59*am, Melba's Jammin' >
wrote:
> I have a vague recollection of seeing something about scapes here
> recently. *Sorry to have missed it if there was a thread. *
>
> I bought a bunch of scapes at the farmers market this morning and am not
> sure how to best use them. *How much do I use? *The bulby part at the
> top of the scape? *Just the green part?
>
> I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> marinated in a little something. *I also have snow peapods for this
> adventure. *
>
> IMWTK, sooner rather than later, if you're of a mind to help.
>
> TIA.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> On June 25, celebrating 65 years of joy and wonder. *I got the joy
> while everyone else wondered. * *
> Shop early and shop often. *Good gin and cheap chocolate preferred. *
> Or cash. *:-)

On Jun 26, 10:01*am, ImStillMags > wrote:
> On Jun 26, 9:59*am, Melba's Jammin' >
> wrote:
>
> > I have a vague recollection of seeing something about scapes here
> > recently. *Sorry to have missed it if there was a thread. *
>
> > I bought a bunch of scapes at the farmers market this morning and am not
> > sure how to best use them. *How much do I use? *The bulby part at the
> > top of the scape? *Just the green part?
>
> > I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> > marinated in a little something. *I also have snow peapods for this
> > adventure. *
>
> > IMWTK, sooner rather than later, if you're of a mind to help.
>
> > TIA.
>
> > --
> > Barb, Mother Superior, HOSSSPoJ
> > On June 25, celebrating 65 years of joy and wonder. *I got the joy
> > while everyone else wondered. * *
> > Shop early and shop often. *Good gin and cheap chocolate preferred. *
> > Or cash. *:-)

dang, hit send too fast.

Use them like you would use green onions. They are yummy.

On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin'
> wrote:

> I have a vague recollection of seeing something about scapes here
> recently. Sorry to have missed it if there was a thread.

That was last year. Same time almost to the day. Here's the post I
saved.

`````

On Mon, 29 Jun 2009 00:37:27 -0400, "bolivar" >
wrote:

>
> "Melba's Jammin'" > wrote in message
> ...
> >I bought a handful at the co-op this morning. Now what do I do with
> > them? Some recipes I've looked at say to blanch them first. Why do you
> > suppose that is?
> >
> > I've never used them before. Someone here got some in a CSA box and
> > didn't know what they were. I can't remember how s/he used them.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
> You're in luck, Barb. Just a short while ago the NYT had an article on
> them, including at least one recipe.
>
> http://www.nytimes.com/2008/06/18/di...0scapes&st=cse
>
> Good luck. You can never have too much garlic.
>
> Boli
>


--
Forget the health food. I need all the preservatives I can get.

In article
>,
ImStillMags > wrote:

> On Jun 26, 10:01*am, ImStillMags > wrote:
> > On Jun 26, 9:59*am, Melba's Jammin' >
> > wrote:
> >
> > > I have a vague recollection of seeing something about scapes here
> > > recently. *Sorry to have missed it if there was a thread. *
> >
> > > I bought a bunch of scapes at the farmers market this morning and am not
> > > sure how to best use them. *How much do I use? *The bulby part at the
> > > top of the scape? *Just the green part?
> >
> > > I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> > > marinated in a little something. *I also have snow peapods for this
> > > adventure. *
> >
> > > IMWTK, sooner rather than later, if you're of a mind to help.
> >
> > > TIA.
> >
> > > --
> > > Barb, Mother Superior, HOSSSPoJ
> > > On June 25, celebrating 65 years of joy and wonder. *I got the joy
> > > while everyone else wondered. * *
> > > Shop early and shop often. *Good gin and cheap chocolate preferred. *
> > > Or cash. *:-)
>
> dang, hit send too fast.
>
> Use them like you would use green onions. They are yummy.

Thanks. That's about what I found through wisegeek.


--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin'
> wrote:

>I have a vague recollection of seeing something about scapes here
>recently. Sorry to have missed it if there was a thread.
>
>I bought a bunch of scapes at the farmers market this morning and am not
>sure how to best use them. How much do I use? The bulby part at the
>top of the scape? Just the green part?
>
>I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
>marinated in a little something. I also have snow peapods for this
>adventure.
>
>IMWTK, sooner rather than later, if you're of a mind to help.
>
>TIA.


Barb, they are tougher than chives or scallions and will retain some
toothiness in a fast stir fry. I add them to salad for that bit of
crunch and use them in rice or veggies. I use them in scampi, too.

We had them this morning in a veggie salad of cukes, tomatoes, onions
and mixed with cottage cheese and a bit of sour cream.

Oh, use the bulbs, too.

We pick our scapes when they are thin and relatively tender. We got
some with our weekly CSA farm pick up and they are big muthas and will
take more cooking to be yummy.

Boron

In article >,
Melba's Jammin' > wrote:

> I have a vague recollection of seeing something about scapes here
> recently. Sorry to have missed it if there was a thread.

Cindy may have posted something about them recently. We like to roast
them whole, the same way we do asparagus. Lay them in a pan, brush with
olive oil, sprinkle salt and pepper, pop them in the oven (or broiler).
Pull them when they are just starting to char on the edges. Serve.
Drizzle with a bit of balsamic. Good stuff.

--
Julian Vrieslander

In article >,
Sqwertz > wrote:

> On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin' wrote:
>
> > I have a vague recollection of seeing something about scapes here
> > recently. Sorry to have missed it if there was a thread.
>
> I'm pretty sure you started it, too.

LOL!

> Ouch. OK it was a year ago, though.

What, now you're trying to be Bubba Vic? Lissenhere, Pup, sometimes I
don't remember what I wrote yesterday, never mind a year ago.
Ppfftthhhhgbbtt.

>
> <http://groups.google.com/group/rec.f...ad/e9c60e78e01
> 366a3/6f1a6402b1e5fa2a?hl=en&tvc=1&q=author%3Amelba+garl ic+scapes+group%3Arec.
> food.cooking#6f1a6402b1e5fa2a>

> -sw
--
Barb, Mother Superior, HOSSSPoJ

In article >,
Sqwertz > wrote:

> On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin' wrote:
>
> > I have a vague recollection of seeing something about scapes here
> > recently. Sorry to have missed it if there was a thread.
>
> I'm pretty sure you started it, too.

Swell. One more cooking question I forgot I've asked. Dang.
>
> Ouch. OK it was a year ago, though.
>
> <http://groups.google.com/group/rec.f...ad/e9c60e78e01
> 366a3/6f1a6402b1e5fa2a?hl=en&tvc=1&q=author%3Amelba+garl ic+scapes+group%3Arec.
> food.cooking#6f1a6402b1e5fa2a>
>
> -sw

This is great -- almost a year ago to the day! And I see that I wasn't
any more enthralled with them than I am now.

I'm thinking they'll be cool in some of my flower bouquets - all that
curly stuff. :-?

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

In article >,
Boron Elgar > wrote:

> On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin'
> > wrote:
>
> >I have a vague recollection of seeing something about scapes here
> >recently. Sorry to have missed it if there was a thread.
> >
> >I bought a bunch of scapes at the farmers market this morning and am not
> >sure how to best use them. How much do I use? The bulby part at the
> >top of the scape? Just the green part?
> >
> >I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> >marinated in a little something. I also have snow peapods for this
> >adventure.
> >
> >IMWTK, sooner rather than later, if you're of a mind to help.
> >
> >TIA.
>
>
> Barb, they are tougher than chives or scallions and will retain some
> toothiness in a fast stir fry. I add them to salad for that bit of
> crunch and use them in rice or veggies. I use them in scampi, too.
>
> We had them this morning in a veggie salad of cukes, tomatoes, onions
> and mixed with cottage cheese and a bit of sour cream.
>
> Oh, use the bulbs, too.
>
> We pick our scapes when they are thin and relatively tender. We got
> some with our weekly CSA farm pick up and they are big muthas and will
> take more cooking to be yummy.
>
> Boron

Got it. Thanks. I see that they're 'tougher' towards the bottom of the
'stem.'


--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

On Sat, 26 Jun 2010 11:59:56 -0500, Melba's Jammin'
> wrote:

>I have a vague recollection of seeing something about scapes here
>recently. Sorry to have missed it if there was a thread.
>
>I bought a bunch of scapes at the farmers market this morning and am not
>sure how to best use them. How much do I use? The bulby part at the
>top of the scape? Just the green part?
>
>I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
>marinated in a little something. I also have snow peapods for this
>adventure.
>
>IMWTK, sooner rather than later, if you're of a mind to help.
>
>TIA.

Even after all the replies you got on how to use them and how
delicious they are, I still think the best use for scapes is in the
compost pile ;-).
We love garlic and we grow and use a lot of it. About a week ago, we
de-scaped four 50 foot rows of garlic and all those scapes went to the
compost. It was done long before they uncurled and they are still
tough.
We've tried stir fried, pickled, raw in salads and have decided they
just ain't worth the effort, we'll stick with the cloves.

Ross.

On Jun 26, 12:59*pm, Melba's Jammin' >
wrote:
> I have a vague recollection of seeing something about scapes here
> recently. *Sorry to have missed it if there was a thread. *
>
> I bought a bunch of scapes at the farmers market this morning and am not
> sure how to best use them. *How much do I use? *The bulby part at the
> top of the scape? *Just the green part?
>
> I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> marinated in a little something. *I also have snow peapods for this
> adventure. *
>
> IMWTK, sooner rather than later, if you're of a mind to help.
>
> TIA.

Last week, I took the scapes out of my freezer (from last year) and
mixed them with mint, spinach, toasted pine nuts, parmesan cheese, and
olive oil. Buzzed them all in the food processor, and got a vast
quantity of mint pesto, altho the mint was only noticable the first
day.

Yesterday, my friends brought me 3 heads of lettuce and more garlic
scapes! He, the gardener extrordinare, told me to trim off the flower
at the top, and use the rest. I may make more pesto. Or I may try
the stir fry or asparagus method someone else mentioned.

maxine in ri

Melba's Jammin' > wrote:

>I have a vague recollection of seeing something about scapes here
>recently. Sorry to have missed it if there was a thread.
>
>I bought a bunch of scapes at the farmers market this morning and am not
>sure how to best use them. How much do I use? The bulby part at the
>top of the scape? Just the green part?

You can use any part that isn't woody and that isn't an inedible
skin analogous to what you'd peel off of a head of dried garlic.

I use all usable parts of garlic plants of any maturity in more
or less in the same way I'd use dried garlic -- i.e. it's
okay to sautee them, but not too much unless you truly want that
burnt-garlic effect; and it works to add them raw to a liquid
if it is going to simmer for awhile.

Roughly speaking if it's green garlic or scapes I will use about
four times as much as I would dried garlic, for the same effect.
Sometimes more. For something like a broth in which you're
steaming clams or mussels, you can just put a ton of the stuff
in there. But for something like a spaghetti sauce a factor
of four is a good place to start.

Hope this helps.

Steve

In article >,
(Steve Pope) wrote:
> You can use any part that isn't woody and that isn't an inedible
> skin analogous to what you'd peel off of a head of dried garlic.
>
> I use all usable parts of garlic plants of any maturity in more
> or less in the same way I'd use dried garlic -- i.e. it's
> okay to sautee them, but not too much unless you truly want that
> burnt-garlic effect; and it works to add them raw to a liquid
> if it is going to simmer for awhile.
>
> Roughly speaking if it's green garlic or scapes I will use about
> four times as much as I would dried garlic, for the same effect.
> Sometimes more. For something like a broth in which you're
> steaming clams or mussels, you can just put a ton of the stuff
> in there. But for something like a spaghetti sauce a factor
> of four is a good place to start.
>
> Hope this helps.
>
> Steve

Thanks, Steve.


--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

In article >, Ross@home
wrote:

> Even after all the replies you got on how to use them and how
> delicious they are, I still think the best use for scapes is in the
> compost pile ;-)
>
> Ross.

I understand completely, Ross. Different strokes and all that.


--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

On Sun, 27 Jun 2010 17:48:33 -0500, Sqwertz >
wrote:

>On Sun, 27 Jun 2010 17:53:12 -0400, Ross@home wrote:
>
>> We love garlic and we grow and use a lot of it. About a week ago, we
>> de-scaped four 50 foot rows of garlic and all those scapes went to the
>> compost. It was done long before they uncurled and they are still
>> tough.
>
>I buy tender garlic scapes all year round at the Asian grocer.
>Maybe you're just ot growing them correctly?
>
>-sw

I don't know about correctly. We plant our garlic in October, it grows
the following spring, gives us a great crop which we harvest in late
July/early August. That's how we've been doing it for thirty years.
I took part in the discussion when Barb asked about scapes in June
last year. Here's part of what I posted in September after we'd
attended a garlic festival.

<Quote>
>Over the years we've tried pickling scapes, blanching and stir-frying,
>made into a sort of pesto and we've come to the conclusion that the
>best use for garlic scapes is compost ;-).
>

I said that way back in June but, it's now September and today, Gerry
and I attended the Stratford Garlic Festival in Stratford, Ontario.
Beautiful weather today, probably one of the finest days this season.
For anyone in that area interested in garlic, it certainly is a
worthwhile festival. http://stratfordgarlicfestival.com/
Like I mentioned back in June, we tried using the scapes many ways
with very disappointing results and figured we must be doing something
wrong. But, we learned something today, after sampling several
different scape products at the festival, we realized we weren't doing
anything wrong 'cause the stuff we'd made ourselves had been every bit
as good as today's samples.
Therefore, my previous conclusion stands, the best use for garlic
scapes is compost.
We did manage to pick up a few garlic related products plus, we got
what we primarily went for, at least half a dozen new varieties of
hardneck garlic that'll be going in the ground in a month or so.

<end quote>

I guess we'll just continue to use the cloves and forget the scapes.
If anyone in this area wants them next year, grab a bushel basket,
come over, cut them off, they're all yours. It'll save us some labour.
BTW, anyone who hasn't sampled the different varieties of hardneck
garlic is in for a very pleasant surprise when/if they do.
Two of the varieties we grow, Metechi and Siberian are super spicy and
the heat lasts.

Ross.

In article >,
Melba's Jammin' > wrote:

> I have a vague recollection of seeing something about scapes here
> recently. Sorry to have missed it if there was a thread.
>
> I bought a bunch of scapes at the farmers market this morning and am not
> sure how to best use them. How much do I use? The bulby part at the
> top of the scape? Just the green part?
>
> I'll do the stir-fry with sirloin, slightly frozen, thinly sliced, and
> marinated in a little something. I also have snow peapods for this
> adventure.
>
> IMWTK, sooner rather than later, if you're of a mind to help.
>
> TIA.

I'm chiming in late, but we oven roast them similar to what we do with
asparagus. Use the whole thing. Mighty tasty.

Cindy, who now gets to figure out how to serve pea tendrils alongside
dirty rice tomorrow night

--
C.J. Fuller

Delete the obvious to email me

In article >, Ross@home
wrote:

> July/early August. That's how we've been doing it for thirty years.
> I took part in the discussion when Barb asked about scapes in June
> last year.
> Ross.

Great. Rub it in. Pftthhhggbbttt!

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.