What are garlic scapes? And what do you do with them?

[@chrisdavis48]

Thanks, Dave! We just found out about garlic scapes, as first time garlic growers. I already tried them sautéed with olive oil, cherry tomatoes, Brussels sprouts, roasted butternut squash and chopped lettuce leaves. I ate it over pasta. Magnifico!

[@CleanSlateFarm]

Thanks for the note. We love garlic scapes, too! Were just getting ready to harvest our crop in a week or so. We use it to make garlic balsamic vinegar. You can see this at HTTP://cleanslatefarm.com Happy eating!!

[@JJskiddy]

Thank You !! as a non Italian i used to get scapes with eggs as a kid from neighbor....Loved them but now that im an elder i tried to do the same but had NO idea what to do with them,,,,Thought u eat the flower part!!! so now i just took off the 12 garlics im finally growing and making lunch !!!!

[@bluethyming]

Bought garlic scapes for the first time at the farmers market and went looking for how to cook recipes. Loved your delivery remarks, compost, not worth the effort as you tossed the flower head aside, and then the vampire remark. Too funny.

[@CleanSlateFarm]

Thanks for watching. I actually ended up composting the flower heads and fermenting them too. They make better compost than ferments. BTW, never seen a vampire around here ;)

[@pennypaterson8000]

I have cut them into 1" peices and put them in soups , chowders , stews , and also added them to steamed or boiled vegetables.

[@CleanSlateFarm]

Yes! They are a pretty versatile little devils aren't they!

[@marydodge9637]

This was an excellent video! Thank you!

[@CleanSlateFarm]

Glad you enjoyed it! Thanks for watching

[@dtaylor4200]

Great info! So informative.

[@CleanSlateFarm]

Thanks!

[@baoluo4225]

They're popular and very cheap here in China. They make for a fantastic quick lunch when stir-fried with eggs and served with rice (I add in some cauliflower, and a splash of soy sauce and oyster sauce).

[@jakeornot6306]

Thank you.

[@yes350yes]

You explained the where and how to of garlic scapes better than any Ive seen.

[@CleanSlateFarm]

Thanks. We love them here and can't wait for July when the new ones come up. Thanks for watching and commenting.

[@matthoward1174]

I crunch on raw scapes. The ones from the purple german garlic variety have got some heat to them. Healthy too !

[@CleanSlateFarm]

Bet you're a hit with the ladies! That's way to garlicky for me. I like to roast them for a smoother flavor. Thanks for watching!

[@watrgrl2]

I can’t believe you throw the heads away! Thats one of the best parts. I always eat them. I’ve eaten them for years both the hard neck which produces those scapes like those you show that are curled and especially the elephant garlic scapes which are straight and thicker with bigger heads. I coat the, in a mixture of fresh lemon juice, olive oil, seasalt and pepper then grill them over a smokey hardwood fire. So yummy. But since the season is so short I buy a lot then cook them as above, vacuum pack in several batches and freeze to enjoy later.

[@CleanSlateFarm]

Well I'll just have to give them another try then. How do you make them? Roasted?? Thanks for watching and commenting

[@takochama]

OK, this is what I should do before harvest. I planted 25 garlic bulbs in my backyard last November, and my first harvest is coming soon☺️!!

[@CleanSlateFarm]

Great! We put in 750 last October. But we use it in a blended balsamic vinegar we sell online and at farm markets. Make sure you cut the scapes off and eat them! Tasty. Thanks for watching and commenting.

[@mary851116]

Thank you! I hope I can find some on the Jersey Shore near LBI!🥰🥰

[@CleanSlateFarm]

Thanks for watching. I'm sure you'll find some as they are very popular.

[@dianemoody2822]

Thank you! -- We just got some from our local CSA and can't wait to try them!!

[@CleanSlateFarm]

Great! You'll be hooked for sure. They are just starting to grow large enough for us to harvest here and we can't wait. Thank you for watching and commenting.

[@klee4klee]

My mom cooked these garlic scapes (cut into 3-inch pieces) with cooking oil and dried shrimp or anchovy, then add water, soy sauce, and corn syrup to braise until moisture is reduced and a little bit of sesame oil at the end. Oh my gosh, this was one of my all-time favorite side dishes when I grew up in S. Korea's small farm town. This is so delicious.

[@CleanSlateFarm]

Sounds great!

[@haileydriskell7014]

Hahaha ward off vampires. Haha I love that!

[@CleanSlateFarm]

Hailey Driskell yup. Never been bothered by them!😂

[@mama_j5041]

I wish it would have been mentioned to save the scraps for broth or stew or a roast. They release so much flavor and can.just be removed after cooking.

[@CleanSlateFarm]

Jacqueline...great comment and suggestion. For everyone out there who watches this video in the future...take Jacqueline's advice and add to soups and stocks. (This woman knows good when she sees it!)

[@sarcasmo57]

So informative, great video Dave!

[@CleanSlateFarm]

Thanks! Glad you like it.

[@Sanderly1820]

Hi good video, when it comes to removing the hard woody piece stem , when you can feel the hard bit, you wanna hold either side and about ½inch back and bend it will snap giving you more of the good scape, , this works well with asparagus

[@CleanSlateFarm]

Thanks for watching and commenting! Yes, they do act a bit like asparagus in that way. Great comment, thanks.

[@ShannonAvalon]

Thank you 🙏

[@CleanSlateFarm]

Thanks for watching! Scapes are up and will be chopped this week for the farm markets!

[@siven2690]

Great vid, very helpful tyy

[@CleanSlateFarm]

Thanks for watching!

[@damianleiva9364]

I just died when he used it to keep away vampires lmfao

[@CleanSlateFarm]

Gotta watch out for those things ya know/ Thanks for watching

[@cuteintellectualgeek]

Thank you

[@CleanSlateFarm]

Thank you for watching!

[@CleanSlateFarm]

Yes. Look for the 4 part garlic playlist

[@atuvelman]

This was such an enjoyable video!

[@johnvaughn3489]

Great info. I have music garlic as well as red chinook...I know, pricy, but trying it in a few years at our farmers market. Nobody around here has any knowledge on garlic other than the California/China soft neck at grocery stores. I've never tried cooking scapes but I will. With 1200 ft of elephant garlic and my other 2 varieties, may well be worth trying to sell as well as cook

[@CleanSlateFarm]

Yes! Grilled or made into pesto they're great. Thanks for commenting!

[@kenzie6352]

Thanks Dave ♡♡♡

[@CleanSlateFarm]

Thanks for watching and commenting

[@beverlyjohnston4274]

Is there another video showing when to harvest the garlic?

[@jasonward6723]

theyre great for making pesto

[@CleanSlateFarm]

Absolutely great pesto! Try them grilled also. Thanks for watching and commenting!

[@terryvanderwey297]

We just put them in the food processor, chop them up and freeze them. Break off pieces and add to your favorite recipes.

[@CleanSlateFarm]

Great idea! Thanks for watching and leaving a great comment

[@Zenkaz967]

Thankyou!

[@CleanSlateFarm]

kaz mcgarvey you’re welcome. Scapes are going to be cut this week! Yay!!

[@beverlyjohnston4274]

I would like to know if you can cut the scapes off earlier than what he is showing.

[@CleanSlateFarm]

Yes, you can cut the scapes off earlier. Scapes are the flower bud so when you cut them off the energy of the plant goes to the root system and garlic bulb...or so I'm told. Cutting them too late makes for a woody stem so the best way to do it is wait until the head starts to curl around and them cut them off. They are terrific grilled or made into pesto.Thanks for watching!

[@BriarwoodJulie]

Lots of good ideas on how to prep/cook them, but good God, your telling me they're "Good", "Tasty", "Delicious" does me zero good. What do they taste like? Green onion? Chives? Chervil? Green beans? A green like what you would put in a salad? Does it have a strong taste, a mild taste? I'm assuming since they are a byproduct of a garlic that they are at least infused with a garlic taste, but it really would be helpful to know what they taste and would take about 10 seconds on your video to say that.

[@CleanSlateFarm]

Tastes like chicken...LOL. Yes, they taste like garlic, very much like garlic. It's a strong garlic flavor not subtle at all and is a perfect part of the plant to get a jump on pesto making. Thanks for watching and commenting.

[@jakeornot6306]

For pete's sake - just try them. You have pre-food-taste-testers for everything? Hey - big risk for me tonight - I am going to eat them