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garlic scapesGarlic Scapes

If you are new to CSA’s then you will be new to this vegetable. Garlic scapes are impossible to find in a grocery store and not available at most farmers markets. They are the curlicue flower stalks we snap off garlic plants in the spring. Not only do you get a taste of garlic while you wait for the actual bulbs to mature, you’ll also get a larger bulb as a result. If we didn’t snap these scapes from the top, the bulb underneath would never size up. It redirects the plant’s energy down toward the root, and some say this process increases the bulb by 30 percent or more!

Storage Info:

Garlic Scape Pesto

1 cup grated Parmesan cheese
3 T lime or lemon juice
1/4 lb of garlic scapes
1/2 cup olive oil
salt to taste

Puree scapes and olive oil in a blender or food processor till smooth. Stir in Parmesan and lime or lemon juice amd season to taste. Serve on bread, pasta, fish.


Garlic Scape and Fennel Spread (from Farmer John’s Cookbook):  this spread enlivens any ordinary sandwich, works wonderfully with roasted meats, and is especially good with shrimp.  Whether you stir it into your hummus or slather it over grilled vegetables, you can’t go wrong!

2 tsp olive oil
1/2 fennel bulb, finely chopped (about 1 cup)
1/2 cup water or chicken stock
2 tsp mirin or other rice wine
1/4 tsp salt plus more to taste
4-5 garlic scapes, quartered

Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft, about 5 minutes. Add the water or stock and the mirin; bring to a boil. Add the salt. Cook until thick, 4-5 minutes. During the last 30 seconds of cooking, stir in the garlic scapes. Transfer the mixture to a bowl. Cover and refrigerate for at least 5 hours to allow the flavors to develop. Season to taste with more salt.

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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
P.O. Box 122
Elsah, IL 62028 


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