Garlic Scape Recipces

 Ingredients: 

12 six to eight inch long tender pieces of garlic scapes 

12 pieces of thin-cut bacon 

 Instructions:

1. Tightly wrap each of the scapes with one piece of bacon, spiraling down the scape as you go. When all the scapes have been wrapped, heat a heavy skillet over medium heat and then add the scapes. 

2. Cook the scapes until the bacon browns on one side and then turn over. Cover the pan with a lid (this helps to ensure the scapes inside the bacon are well-cooked), removing the lid and turning the scapes as needed until the bacon is brown on all sides. 

3. Remove the scapes and drain them on a paper towel. 

4. Serve immediately. 

Ingredients:

 1 to 5 Pounds of garlic scapes. (Depending on quantity you want to make). 

2-3 teaspoons dill seed, one teaspoon per jar.  

1 to 1.5 teaspoons whole peppercorns, 1/2 tsp. per jar.  

1 to 1.5 teaspoons whole coriander seed, 1/2 tsp. per jar.  

1.5 cups apple cider vinegar.  

1.5 cups water.  

2 tablespoons pickling salt or kosher salt. 

Instructions: 

 1. Start a water bath canner and bring it up to a boil.

 2. Trim each end of the scapes, removing the blossoms and reserving them for another use, and trimming the tough bottom end off. Start with a single scape, and trim it to the size of your jar, fitting it in with just over 1/2 inch of headspace. Use this as your measuring stick, and trim the rest of the scapes to the same length. 3. Pack the scapes into pint or tall pint and a half mason jars. Add 1 teaspoon dill seed and 1/2 teaspoon of peppercorns and coriander seed to each jar. For spicy pickles, add 1/4 to 1/2 tsp red pepper flakes (optional). 

4. Mix the water, cider vinegar and salt together in a pot and bring to a boil. Stir to incorporate the salt. 

5. Pour the hot vinegar brine over the garlic scapes in mason jars, filling to within 1/2 inch of the top rim. 6. Seal with 2 part canning lids and process in a water bath canner: 10 minutes for pints and 15 for pint and a half or quart jars.  7. Wait at least 2 weeks for the flavors to infuse before eating. I find they're best at least 6 weeks later, so try to be patient. 

Ingredients: 

 1 cup garlic scapes, cut into 1” pieces 

 1/2 cup fresh basil leaves 

 1/3 cup cashews 

 1/2 cup extra virgin olive oil 

 1/2 cup grated parmesan cheese 

 1/2 teaspoon lemon juice 

 Sea salt and pepper, to taste 

Instructions:

 1. In a food processor, process the garlic scapes and basil for 30 seconds. 

2. Add the nuts and process for another 30 seconds. 

3. Slowly drizzle in the olive oil as you continue to run the food processor. 

4. Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired. 

Ingredients:

  garlic scapes, coarsely chopped 

  2 green onions, coarsely chopped 

  1 teaspoon honey 

 2 teaspoons Dijon mustard 

 1/4 cup red wine vinegar 

  1 tablespoon lemon juice 

 1 dash salt 

 1/8 teaspoon freshly ground black pepper 

  1/2 cup extra-virgin olive oil 

Instructions:

 1 In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. 

2   With the blender on low, slowly add the olive oil until well blended.