Garlic Scapes

• ¼ pound garlic scapes, chopped into 3” pieces
• 2 TBLS cooking oil
• ¼ - ½ tsp salt

Heat oil on medium in skillet. Add garlic scapes and salt. Stir to coat. Let scapes sit undisturbed 4-5 min until blisters develop. You want the oil to be just below smoking. Remove from heat. Stir around and leave in pan a couple minutes to crisp the rest of the way.

• Garlic scapes to fill a quart jar, cut to whatever length you want to eat them at
• 1 cup each water and white vinegar
• 2 tsp each salt and sugar
• 1 tsp black peppercorns, lightly crushed

In small saucepan heat water, vinegar, salt, and sugar to a boil. Stir to dissolve, remove from heat, and add scapes and peppercorns. Pour this over garlic scapes packed into a quart canning jar. Cool, cover, and refrigerate. 

Kathy says, "This stuff is great right out of the mixer - but even better with veggies, chips, bread, pizza, salad, avocado, etc. Freeze into small portions for use later in the year!"  Yum!

• 1 cup garlic scapes, cut into 1" pieces
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon lemon juice
• Sea salt and pepper, to taste

Wow and yum!  This is so easy but really changes plain scrambled eggs for the better!  Try it!

• butter or cooking oil
• 1 garlic scape, minced (or to taste)
• 6 eggs
• dash of milk
• salt and pepper
• grated cheese (optional)

Whisk together eggs, milk, salt, and pepper.  Heat butter on medium in skillet.  Add garlic scape and saute briefly, stirring, about 30 seconds.  Add eggs and scramble until just about cooked.  Add optional cheese and mix in to get it melty.  Serve hot with salsa.

• 1/2 cup garlic scapes, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Mix in blender or food processor. I find that garlic scapes are a bit hard when raw, so I always mix thoroughly.

Great on pasta, spread on French bread, or with chicken or fish.  It freezes well so make a nice sized batch of this seasonal treat!!

9-10 garlic scapes
1/2 cup slivered almonds (or other nuts)
3/4 cup olive oil
1/4 cup grated parmesan
salt and pepper to taste

Here's a basic recipe for hummus that I like.  I usually just put things in without measuring exactly and then taste to see what we need more of, as is reflected in the below recipe.  Feel free to add or subtract based on your personal taste.  Use the finished product as a dip for raw veggies or spread on bread!