Category Archives: Harvest

Garlic Scape and Herb Pesto

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Inspired by some of the pesto recipes I linked to in a previous post, I developed a versatile recipe for this pesto using the young flowering stalks of hardneck garlic. For the Joseph Farmers’ Market last Saturday, I made two different versions with this recipe. With roasted almonds as the nut choice (the only I had on hand at the time), one used parsley and the other cilantro. Both were delicious.

Garlic Scape and Herb Pesto

10 garlic scapes

1/2 cup herbs (parsley, cilantro, or mint)

1/3 cup olive oil

1/4 cup lightly toasted nuts (walnuts, pine nuts, pistachios, almonds).

1/3 cup parmesan cheese (or experiment with other cheeses)

1 tablespoon lemon juice

Salt to taste

Toss all ingredients in a food processor and blend. Vary proportions of various ingredients (and/or add a bit more oil or cheese) as desired to mellow or intensify garlic flavor. Serve mixed with pasta, on crackers, or on grilled chicken of fish.

 

 

 

Roasted Garlic Scapes

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Roasted garlic scapes

Roasted garlic scapes fresh out of the oven.

I roasted garlic scapes for the first time for a July 4th potluck. What a delicious surprise! The long, slow roast worked on them the same way it does on garlic heads. The result: creamy vegetable stems and slightly crunchy flower bud tips, all with a mellow, caramelized garlic flavor. They disappeared fast.

Roasting scapes is easy. Toss with olive oil, salt and pepper, wrap in foil and roast for 30-40 minutes at 425 degrees. I haven’t tried them on the grill yet but bet they’d be great that way too.

This will be a new seasonal favorite for us at home. Another batch is on the menu for tonight.

More garlic scape recipes.

Garlic Scapes Are Here!

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The delectable flowering stalks of hardneck garlic are popping out this week. They’re wonderful cooked up in omelettes and scrambled eggs, stir-fried, blended into creamy soups, mashed into pesto and potatoes. I’ll be posting links to creative recipes soon.

Scapes on Leningrad garlic

Scapes on Leningrad garlic

I’ll be giving a presentation on garlic and sharing samples of garlic scape pesto on Saturday (July 2) at the Joseph Farmers’ Market and will also be selling them at our Amaranta Farm booth that day. If there is sufficient interest, I may also bring some to the Enterprise Farmers’ Market on July 7. But scapes don’t last long, so that may be it.

If you want a bulk order of garlic scapes, let me know soon. I can certainly deliver to towns in Wallowa Valley. I may also be able to arrange delivery to other parts of NE Oregon (La Grande, Pendleton) or to the Lewiston/Clarkston area. Beyond that, I would need to coordinate transportation with someone else.

Mail order of garlic scapes is not possible at this time.

Contact me at liz@amarantafarm.com for more information.

Garlic Harvest Complete

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Last night as the sun went down, I dug out the last of the softnecks, Silver Rose. This is a new variety for me, but I’ve read it’s excellent for braiding and is one of the best keepers (up to ten months). For lunch, I broke open a small head and stir-fried it with green beans, red pepper flakes and sesame oil. It has a strong flavor that blends well with spicy Asian cuisine.

Silver Rose

Silver Rose

Before breakfast this morning, I dug out my final bed of garlic – Chesnok Red.  I could hardly contain my excitement as each bundle came up big and plump.  These are wonderful garlics to roast.  They’re so sweet and smooth, you can spread them on bread or crackers like butter.  Yum.

Chesnook Red

Chesnook Red

Garlic Harvest 2010

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Dug up the Inchelium Red and hung it to dry.  I enjoyed this one a lot last year for several reasons: good, versatile flavor; the reddish-purple streaks on the stems – beautiful for braiding, and the fact that it’s a heirloom variety from the Inland Northwest, developed on the Colville Indian Reservation

Inchelium Red

Inchelium Red