Garlic scapes are a seasonal treat. Only accessible for two to three weeks during the year, these garlicky snake-like green bean-textured stalks should be on your farmers’ market grocery list. I’ll wait while you write it down. Done? Okay, let’s move on.
Scapes are the top part of a garlic plant. Once they appear, we cut them so the plant focuses on the garlic bulb. If I’m being honest, though, garlic scapes themselves are worth growing garlic. When harvested young, they are tender, bright, and pungent.
Many recipes suggest making garlic scape pesto. Garlic scape pesto is very flavorful, but I don’t think it lets the beauty of scapes shine as a unique vegetable. Slicing scapes into 1-2 inch sections and sauteing in butter is one lovely way to showcase them. They are also dynamite in stir fry.
This Spring, we’ve tried them two new ways. If any of you are like me (Michelle Bowman, I’m talking to you), you love hollandaise. Last night we sauteed shrimp, garlic scapes, asparagus, and our first-of-the-season zucchini. Then we topped it with a quick blender hollandaise. Blender hollandaise is not traditional, but it works really well and is super fast. Even Matt, who is a staunch traditional hollandaise fan was surprised.
* Serves 3-4 (or maybe 1-2 if you’re in my house)
- 1/2 cup butter
- 3 egg yolks
- 2 Tablespoons plus an extra splash lemon juice
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- Add egg yolks, lemon juice, cayenne, and salt to blender
- Melt butter in a saucepan until bubbly, but not browned
- Blend for about 5 seconds and then very slowly pour in hot butter
- Turn off blender and check thickness. If too runny, blend for another 5-10 seconds. If too thick, add a little water and blend.
The night before, we grilled a couple Hanisch Farms ribeye steaks alongside garlic scapes.
Simply toss the scapes in olive oil, salt, and pepper. Grill 3-4 minutes. Call it good. Enjoy.