Raw garlic scapes are crunchy like green beans or asparagus, but you can
eat scapes raw or cooked, whole or chopped. Prepping them couldn’t be easier: Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. The easiest way to think about cooking with garlic scapes is to use them the way you would use garlic or scallions, although there’s hardly a wrong way to enjoy these tasty tendrils. The next time you’re at the farmers’ market, pick up a bunch—they’ll keep for weeks in a plastic bag in the refrigerator—then try out some of these 10 ways our test kitchen staff likes to use garlic scapes:
1. Blitz some stalks into a garlicky pesto. If you’re a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual. (Don’t have a go-to pesto recipe? Find one here.)
2. Fold chopped and sautéed garlic scapes into frittatas or our best-ever scrambled eggs.
3. Chop garlic scapes into little coins and add to stir-fries and fried rice.
4. Finely dice a couple of garlic scapes and and mix into a vinaigrette. (They also make a tasty addition to green goddess dressing.)
5. Throw whole scapes on the grill, just like you would make grilled scallions.
6. Fold chopped scapes into a dip for grilled meat or roasted veg.
7. Cut garlic scapes into 6-inch pieces and pickle them. (Think pickled green beans or thin kosher dill pickles.)
8. Sauté scapes and use them as a pizza topping. Don’t forget to save any leftover sautéeing oil for drizzling.
9. Use the scapes whole in a warm-weather-friendly braise.
10. Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish.
Courtesy of https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
Atchison Farmers' Market 