The Great Garlic Scape

What the Heck is This?

Did you know that garlic has a delicious secret? The thin, curly, green stem - called garlic scapes - are also edible. Resembling grass or wild onions, garlic scapes begin sprouting from the ground in late spring and early summer. Around this time, farmers and growers cut the garlic scape to encourage the plant to direct its energy and resources to making a large, flavorful bulb. While some people cut and discard their garlic scapes, we love to eat them!

Garlic scapes are a good source of protein, vitamin C, and calcium and, like garlic cloves, can help to prevent heart disease, high cholesterol, high blood pressure, and cancer. They can also provide immune system support and reduce inflammation.

The Scape Plan

Young garlic scapes, harvested before they flower, are tender and tasty. The stem ends and flower pods - which appear as small bulges in the stem - can be pretty fibrous even when cooked so we recommend trimming these before use.

When eaten raw, garlic scapes have an undeniable garlic taste that is more mild and sweet than the bulbs. Similar in texture and flavor to chives, raw scapes are best when minced or pureed. Puree scapes with extra virgin olive oil, basil, parmesan cheese, and pine nuts for a quick and delicious pesto. When cooked, garlic scapes tend to take on a more muted and sweeter flavor similar to roasted garlic. Sauté your garlic scapes with other fresh veggies to infuse everything with a subtle garlic flavor. Or, toss your scapes with oil, salt, and pepper and sauté or grill them - they’re great on their own as a side. You can even cut them long to be used as a substitute for the green beans in a spicy stir-fry.

Garlic scapes are hardy and can be refrigerated in a bag, left slightly open, for up to three weeks. They also freeze well.

Yield

3

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

Print

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ORZO WITH SHIITAKE & GARLIC SCAPES

Try them in soup, as a side dish or a very healthy snack.

Ingredients

• 1 small onion (diced)
• 5 Tbsp Extra virgin olive oil (DIVIDED)
• Salt and freshly ground pepper
• 4 cups chicken stock
• 12 oz orzo
• 6 oz shiitake mushrooms
• 3 garlic scapes (cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler)
• 4 Tbsp butter (DIVIDED)
• 3 Tbsp whipping cream
• 1/2 cup grated Parmesan cheese (plus shavings for garnish)
• 3 oz baby arugula (3-4 handfuls)

Instructions

1. Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
2. Meanwhile, in a large sauté pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.
3. While the orzo is cooking, in a separate sauté pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
4. Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.
5. To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

Notes:

Source: seasonandsuppers.ca

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