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'Garlic Scapes' can I..............

13 years ago

......freeze them? I grew lots of Garlic this year, and I just cut off the scapes, and made "Garlic Scape Pesto" sauce tonight. Was it ever good !!! What I was wondering is.....can I freeze them ? I would hate to waste them, as I have just way to many. Anyone have any good recipes for them? Thanks !!! Diana55 p.s. Hi to everyone too. I haven't been on here that much, as life has been way to hectic now a day's !!!

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Comments (5)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Yes, you can freeze them, but the texture will not be the same.

You can basically use it in recipes for asparagus.

I like it in omelets.

dcarch
dgkritch
13 years ago
Maybe freeze the pesto?
Saute' in olive oil.
Toss into salads, raw.

If all else fails, just send them here and I'll take care of it!

Deanna (who's watching all SIX scapes grow....Oooohh....Aaaahhh).
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hello Tim, if you haven't already found it, there's a thread about growing bulbils where I've included several links to informative blogs and various sites about growing garlic from bulbils. One of them mentions that they are no longer bothering to separate the umbels and planting the entire capsule. the resulting rounds are of a similar size to the separated ones. Your bulbils should remain viable until autumn, although some of the very smallest ones may dehydrate before then. If you can be bothered, plant the very smallest ones straight away and just use them as greens. Planatus, there are several good reasons for growing bulbils, it's an inexpensive way to dramatically increase your stock at a very low cost and the bulbs that were left to mature fully are still viable planting and/or eating stock so nothing is actually lost; subsequent bulbs will be fully acclimated to your environment and are often more vigourous and it is a safe way to swap garlic as you are reducing the risk of contaminating your garden with fungal diseases and/or nematodes etc. If they are grown in containers, the weeding is not such a problem although I grow the bulk of my bulbils in the open ground at a plot in a community garden. Here is a link that might be useful: bulbil thread
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jojoco
13 years ago
Diana,

I have no idea about scapes, but I just wanted to say hello. We've missed you!

Jo
User
13 years ago
Hey Dianna great to hear from you! Hope all is well even if hectic.

Stacy made this recipe awhile back and raved about it.

Absorption Pasta with Garlic Scapes and Wild Mushrooms

Serves 4 as a side dish, or 2 as a main course.

8 oz pasta (I used orecchiette)
1 medium onion, 1/4" dice
2 C low sodium chicken stock, simmering
1 C heavy cream
olive oil
2 T butter
4 oz assorted mushrooms, cleaned and sliced irregularly
4-6 garlic scapes
1 oz Parmeggiano-Reggiano, shredded
1 T truffle oil
3 oz baby Swiss chard, stems removed, chopped coarsely
salt
hot sauce, to taste

Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half.
SautÃ© the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the chicken stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary Â different pastas will absorb different amounts of liquid. ItÂs not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.
While the pasta is simmering, heat some olive oil in a sautÃ© pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate. Add the 2 tablespoons butter and stir, scraping up any bits from the pan, until the butter turns a golden brown. Remove from heat and stir in the reduced cream.
When the pasta is cooked, stir in the butter/cream mixture, the cheese, the Swiss chard and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.
annie1992
13 years ago
As has been mentioned, you can freeze them but the texture may suffer.

I'd make the pesto and freeze that or in the alternative, I might do like I do with basil, which is put it in the food processor with just enough olive oil to "bind" it, plop it out onto a parchment lined pan and freeze it. Then I just put all the "plops" into a ziplock bag and take out as many as I need for soups and sauces. I'm betting it would work for scapes too.

Annie

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