While I have not yet spied any scapes at the greenmarkets, I was lucky enough to find the at the Park Slope Food Coop, arriving from Lancaster, PA. Without question or a plan I snatched up a handful. If you’ve been reading my blog, you’re already well aware of my love affair with garlic scapes. I could go on and on, but I won’t. There’s no need to bore you. Just know they have a very special place in my heart. I practically count down the days until they arrive at the market. Most commonly I saute them with something or make a scape and whatever pesto. But this time I was feeling roasty.
I’ve been on a roasted garlic kick lately. I know, really, in the middle of the summer? Even though my kitchen is AC free, I’ve still never been good at working with the weather to cook. Sure I eat a lot of fresh veggies and raw stuff during the hot months, but I’ll also experience the uncontrollable need to braise something or can tomatoes for 8 hours straight. On the hottest day of the year, of course. You can actually see the spike in my electric bill on that day. My kitchen turns into a 90° eat in oven and the rest of my rooms run a freezing 65° so I have someplace to escape to.
Roasted garlic turns mellow and practically sweet. I roast the bulbs whole, then press out the roasted cloves and spread it on bread like butter. Considering garlic scapes are already a bit milder than a full clove, I was curious to see what effect roasting would have. It was a bit like having roasted cauliflower or Brussels sprouts, just garlic flavored. The scapes mellowed to a sweet taste and the woody stalks softened to a chewy, almost crunchy texture. Making them was the easy part. Deciding what to do with them wasn’t as so. Since I didn’t really have a plan, I figured why not throw them on everything! From burgers, to chopped veggie salads to omelets or just eaten by the handful. I can personally attest to its success in most any dish.
Roasted Garlic Scapes
- Generous bunch of garlic scapes, sliced into 1-inch pieces
- 1-2 tbsp olive oil, depending how many scapes you have
- Salt and pepper to taste
Preheat oven to 425°F. In a ziplock bag toss scape slices, olive oil, salt and pepper. Spread onto a rimmed backing sheet and roast for 25 minutes, tossing occasionally, until browned and crisp. Enjoy with most anything that needs some garlic favor or a bit of texture.
- Creamy Sautéed Radishes (bklynlocavore.com)
- Honey Roasted Rhubarb Salad (bklynlocavore.com)
- An Ode to Garlic (Scapes) (bklynlocavore.com)