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Garlic Scapes|Garlic Pesto|Scape Lasagna

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Freezing Garlic Scapes

Chop raw garlic scapes to any length desired and pop them in a freezer bag, squeezing as much excess air out of the bag as possible. Store in the freezer, no blanching is required if they have been harvested when young and tender, now ready to use all winter long.

Pickled Garlic Scapes 1 pound or more of scapes, whole (trim to length of quart jar if needed) 3 cups vinegar 5 cups water 1⁄4 cup kosher salt 1 tbsp curry powder in each quart jar (if desired) Other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor. Makes 3 quarts.

Garlic Scape Pesto


Freeze in ice cube trays and then pull out individual cubes for use all winter long. Use pesto on everything, from a sandwich spread to piling on baked potatoes.



1/4 cup pine nuts, sunflower seeds, or walnuts

3/4 cup coarsely chopped garlic scapes*

Juice and zest of 1/2 lemon

1/2 teaspoon salt

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

*Or use half scapes and half fresh herbs such as basil, dill and chervil


• In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

• Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running.

When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.


Garlic Scape Lasagna


1-16 ounce jar pasta sauce 1-15 ounce can roasted tomato chunks (Muir Glen) 1-1# container of whole milk ricotta cheese 2 eggs 6 ounce pre-shredded mozzarella cheese (Organic Valley) smidgeon of salt box of baked (ready to use) organic whole wheat lasagna noodles 5-8 garlic scapes


1) pour about 1/2 cup of sauce in an 9×13 glass baking dish 2) combine ricotta cheese and eggs in a bowl, mix well, add a smidgeon of salt and mix again 3) layer about 5-6 pasta noodles in dish over that first little bit of sauce 4) spread about 1/2 of the ricotta mixture over the noodles 5) spread about 1/2 of the remaining sauce over the ricotta 6) layer another 5-6 pasta noodles 7) repeat 4-6 8) over the top layer of pasta, drain the entire can of roasted tomato chunks and liquid, spread to even out 9) sprinkle the package of shredded cheese over the tomatoes 10) Layer several garlic scapes over the cheese before covering with foil and baking 45 minutes at 350 degrees.

Garlic Scape Strawberry Salsa

Serve with chicken, fish, or chips.


1 cup strawberries, hulled, chopped

4 garlic scape stems, finely chopped (remove flower bud and save for soup stock)

½ medium red onion, finely chopped

¼ cup cilantro or mint leaves, finely chopped (we use mint)

¼ cup orange juice

2 Tbsp. Balsamic vinegar

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1 teaspoon jalapeno, seeded and diced small (omit if desired)

½ teaspoon salt

1 teaspoon black pepper (or to taste)


Wash and strawberries, scapes, and onion and put into a bowl.

Combine other ingredients and pour over strawberries, etc.

Makes ~1-½ cup.




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