ottawa foodies

This year's garden is larger than past years. Am glad I planted garlic in the fall but have had limited time to tend to what I have had time to plant. Just curious to hear what people are doing with their scapes beyond adding them to stir fries or making "pesto" by adding oil and blending. I blended them with a basic hand held blender and found I had to add more oil than expected in order to grind up the most fibrous parts. Look forward to hearing other ideas from you foodies ...

I use them any place I would like a light garlic taste. Today, I used some in an Asian noodle salad.

I chop them fine in a food processor, add just enough oil to can them, and then pressure can them in small jars (250ml)

Open a jar and use where you'd want a garlic flavour.

Pressure canning softens them up - I find even just cooking them they can be hard as wood.

I made a couple batches of pickled scapes with different seasonings and vinegars, and a couple batches of garlic jam with balsamic vinegar and wine (posted a few days ago about it). Still have some scapes in fridge to make some pesto, freeze, or another batch of the jam....
Had some in a quinoa and corn salad tonight, in a potato salad a few days ago.

I make a type of pesto, but add sun dried tomatoes and a good chunk of feta just for the last quick whiz in the food processor. Makes a fabulous appetizer. We always think if we make a large enough batch we can freeze some and have it much later in the year - but it never lasts!

I was very interested in the scape jam you posted about Andy, but all my scapes are being eaten in this pesto so not this year unfortunately.

Hummus! I grill them and put them straight into the food processor for hummus.

I use them where I would use chives but in the mood for a strong taste (eg. omlettes, scrambled eggs, baked potatoes. potato salad). Like Andy, I also add it to pesto, as it coincides with my basil being ready for picking. I also mix it with cream cheese to make a spread for bagels.