It is garlic scape season! I got so excited that I couldn’t decide on just one way to eat the garlic scapes for our first garlic scape meal, so I made them three ways.
1 – Roasted Chicken and Garlic Scapes
I didn’t do much here but cut the chicken in half (that was by accident when I attempted to butterfly but cut the wrong side – oops), rubbed it down with salt, pepper, basil, and olive oil, and then draped the garlic scapes over top. I let this roast over the backbone and periodically poured water into the pan so the drippings didn’t burn. It cooked for about 50 minutes at 450. The garlic scapes were a little burnt, but still tasted like roasted garlic. They added some nice flavor to a simple roasted chicken.
2 – Garlic Scape Pesto Veggies
First I made the pesto out of garlic scapes, basil, pine nuts and oil. Then, I cooked cubed pancetta while I prepped the veggies – green beans, yellow squash, zucchini. After the pancetta was cooked, I removed it from the pan to a plate lined with a paper towel. I threw the veggies into the pancetta pan and let that saute for about 10 minutes. Once the veggies were soft, I added a spoonful of mustard, several spoonfuls of the pesto and the pancetta. Before serving I squeezed a half of a lemon in and stirred one more time. I just wanted to coat the veggies, so I didn’t use all the pesto that I made.
3 – Avocado, Cucumber, and Garlic Scape Salad
I used raw scapes in this one. I chopped up three garlic scapes, one avocado, one cucumber, and a handful of cherry tomatoes. I stirred this together, squeezed in some lemon juice, and seasoned with sumac, and pepper. I think I added a touch of olive oil but barely any at all.
There you have it, garlic scapes three ways. I kept adding “This was my favorite” and then taking it out because I added it to all of the ways. I highly recommend to get some soon because their season is almost over.