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Garlic Scape Season is Here!

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The Garlic Farm in Granby has sent out their newsletter advising that beginning June 15th, they have plenty of scapes available for purchase. Shoppers at their market can pick your own, as much as you'd like, priced per pound. CSA members receive 5-6 pounds of scapes as part of their shares, and if you would like a large amount of scapes, please call Gary: 860 670 6314. You can also ask him whether they have CSA shares still available; as of mid-June they did. Their CSA season starts just after Independence Day and runs into October, but the farmstand is open now and continues later in the fall.

The market is open daily from 10:00am to 6:00pm, and a current list of what's available each week at the farm is posted to their website homepage. You can also sign up for a weekly newsletter and you will receive emailed alerts during the season of what is available, including occasional recipes and other farm news. They do warn that if you want cured garlic that can be stored, it’s better to buy it when it is first available (usually mid-August) as in the past they have sold out before the end of the season. If you want to see the Garlic Farm in advance, check out their photo albums.

This year the Garlic Farm offered two recipes for garlic scapes. You can just roast the scapes for a side dish, or add them to stir-fries or other mixed vegetables. They substitute well for scallions, adding a more garlicky taste to the dish.

Garlic Scape Pesto
1 cup freshly grated Parmesan or other sharp Italian cheese
1-2 tablespoons freshly squeezed lime or lemon juice
¼ pound roughly chopped scapes
½ cup olive oil
Sea Salt to taste
Puree scapes, olive oil and juice in a blender or food processor until nearly smooth. Gently stir in the cheese and pulse lightly, making sure not to overblend as the cheese will become gummy. Taste and add salt and lemon or lime juice as needed. Store in the refrigerator and use in 2-3 days or freeze for longer storage.

Salmon in Scape Pesto
2 salmon filets with the skin on (approximately 1 pound)
Olive Oil
1 cup scape pesto
Preheat the oven to 375 degrees. Place the fish, skin side down, on a lightly oiled ceramic or glass baking dish. Cover with a generous layer of pesto and bake for 15-20 minutes, or until the fish flakes in the center when tested with a fork. Pairs well with asparagus, corn, or roasted fingerling potatoes.

If you are interested in their CSA, last year the items received included Basil, Beets, Carrots, Chard, Cucumbers, Eggplant (both Asian & Italian varieties), Garlic and Seed Garlic (for planting in the fall), of course Garlic Scapes, Leeks, Onions (red, yellow & sweet varieties), Peppers (both sweet & hot), Shallots, Summer Squash, Tomatoes (both hybrids & heirlooms, which often are in pretty colours), Winter Squash, and Zinnias & Sunflowers. As noted, they may have shares still available.

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REPEATS TO MAKE THE WORD COUNT:

The Garlic Farm in Granby has sent out their newsletter advising that beginning June 15th, they have plenty of scapes available for purchase. Shoppers at their market can pick your own, as much as you'd like, priced per pound. CSA members receive 5-6 pounds of scapes as part of their shares, and if you would like a large amount of scapes, please call Gary: 860 670 6314. You can also ask him whether they have CSA shares still available; as of mid-June they did. Their CSA season starts just after Independence Day and runs into October, but the farmstand is open now and continues later in the fall.

The market is open daily from 10:00am to 6:00pm, and a current list of what's available each week at the farm is posted to their website homepage. You can also sign up for a weekly newsletter and you will receive emailed alerts during the season of what is available, including occasional recipes and other farm news. They do warn that if you want cured garlic that can be stored, it’s better to buy it when it is first available (usually mid-August) as in the past they have sold out before the end of the season. If you want to see the Garlic Farm in advance, check out their photo albums.

This year the Garlic Farm offered two recipes for garlic scapes. You can just roast the scapes for a side dish, or add them to stir-fries or other mixed vegetables. They substitute well for scallions, adding a more garlicky taste to the dish.

Garlic Scape Pesto
1 cup freshly grated Parmesan or other sharp Italian cheese
1-2 tablespoons freshly squeezed lime or lemon juice
¼ pound roughly chopped scapes
½ cup olive oil
Sea Salt to taste
Puree scapes, olive oil and juice in a blender or food processor until nearly smooth. Gently stir in the cheese and pulse lightly, making sure not to overblend as the cheese will become gummy. Taste and add salt and lemon or lime juice as needed. Store in the refrigerator and use in 2-3 days or freeze for longer storage.

Salmon in Scape Pesto
2 salmon filets with the skin on (approximately 1 pound)
Olive Oil
1 cup scape pesto
Preheat the oven to 375 degrees. Place the fish, skin side down, on a lightly oiled ceramic or glass baking dish. Cover with a generous layer of pesto and bake for 15-20 minutes, or until the fish flakes in the center when tested with a fork. Pairs well with asparagus, corn, or roasted fingerling potatoes.

If you are interested in their CSA, last year the items received included Basil, Beets, Carrots, Chard, Cucumbers, Eggplant (both Asian & Italian varieties), Garlic and Seed Garlic (for planting in the fall), of course Garlic Scapes, Leeks, Onions (red, yellow & sweet varieties), Peppers (both sweet & hot), Shallots, Summer Squash, Tomatoes (both hybrids & heirlooms, which often are in pretty colours), Winter Squash, and Zinnias & Sunflowers. As noted, they may have shares still available.

___________________________________

The Garlic Farm in Granby has sent out their newsletter advising that beginning June 15th, they have plenty of scapes available for purchase. Shoppers at their market can pick your own, as much as you'd like, priced per pound. CSA members receive 5-6 pounds of scapes as part of their shares, and if you would like a large amount of scapes, please call Gary: 860 670 6314. You can also ask him whether they have CSA shares still available; as of mid-June they did. Their CSA season starts just after Independence Day and runs into October, but the farmstand is open now and continues later in the fall.

The market is open daily from 10:00am to 6:00pm, and a current list of what's available each week at the farm is posted to their website homepage. You can also sign up for a weekly newsletter and you will receive emailed alerts during the season of what is available, including occasional recipes and other farm news. They do warn that if you want cured garlic that can be stored, it’s better to buy it when it is first available (usually mid-August) as in the past they have sold out before the end of the season. If you want to see the Garlic Farm in advance, check out their photo albums.

This year the Garlic Farm offered two recipes for garlic scapes. You can just roast the scapes for a side dish, or add them to stir-fries or other mixed vegetables. They substitute well for scallions, adding a more garlicky taste to the dish.

Garlic Scape Pesto
1 cup freshly grated Parmesan or other sharp Italian cheese
1-2 tablespoons freshly squeezed lime or lemon juice
¼ pound roughly chopped scapes
½ cup olive oil
Sea Salt to taste
Puree scapes, olive oil and juice in a blender or food processor until nearly smooth. Gently stir in the cheese and pulse lightly, making sure not to overblend as the cheese will become gummy. Taste and add salt and lemon or lime juice as needed. Store in the refrigerator and use in 2-3 days or freeze for longer storage.

Salmon in Scape Pesto
2 salmon filets with the skin on (approximately 1 pound)
Olive Oil
1 cup scape pesto
Preheat the oven to 375 degrees. Place the fish, skin side down, on a lightly oiled ceramic or glass baking dish. Cover with a generous layer of pesto and bake for 15-20 minutes, or until the fish flakes in the center when tested with a fork. Pairs well with asparagus, corn, or roasted fingerling potatoes.

If you are interested in their CSA, last year the items received included Basil, Beets, Carrots, Chard, Cucumbers, Eggplant (both Asian & Italian varieties), Garlic and Seed Garlic (for planting in the fall), of course Garlic Scapes, Leeks, Onions (red, yellow & sweet varieties), Peppers (both sweet & hot), Shallots, Summer Squash, Tomatoes (both hybrids & heirlooms, which often are in pretty colours), Winter Squash, and Zinnias & Sunflowers. As noted, they may have shares still available.

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