RECIPES AND IDEAS FOR GARLIC SCAPES

What to do with Garlic Scapes? This is one of the most frequent questions we are asked here at The Garlic Farm on the Isle of Wight.

If you've landed on this page, you most likely already know that garlic scapes are the delicious stems of hard-neck garlic. If left to form a full flower, vital energy that is needed for maximum bulb size is diverted, so we snap them off and enjoy them on our plates between mid May into June.

Happily, Josephine Boswell: one of the garlic farmer's daughters, has recorded a live cooking demonstration below - also available on her Instagram feed @cookingwithjosephine

Below are the ingredients you need. After the 'live' workshop, we will upload the full video to this page so you can refer back to the methods she uses.

PESTO:

• 50g either Pine nuts/sunflower seeds/walnuts/hazelnuts
• 50g parmesan or equivalent
• 150g scapes
• Olive oil
• Salt and pepper
• 1 x Lemon

SCAPE SOUP:

• 200g scapes
• 1 onion
• 150g potatoes
• 1 carrot
• 1 litre veg/chicken stock
• Lemon juice
• Salt and pepper
• Thick plain yoghurt to serve
• Salt and pepper

FERMENTED SCAPES

• Salt
• Filtered water
• Bay leaf
• Peppercorns
• Coriander seeds
• 50g scapes (adjust as needed)

EGG MAYO SARNIE

• 2 boiled eggs
• Garlic farm mayonnaise
• 50g scapes
• Oil for roasting
• Salt and pepper

To find out more about any wonders of the food world listed below, please visit Josephine's website by clicking on her logo - we have offer a first-hand endorsement of her recipes! 

Ethical, Vegetarian and Vegan catering for events and private parties

Fermentation inspired events and suppers

Fermentation workshops for groups, parties and team building