Seattle Cook Local Examiner - Grilled Garlic Scapes

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Seattle Cook Local Examiner

Grilled Garlic Scapes

POSTED July 3, 12:01 PM

Grilled Garlic Scapes - like garlic green beans

A few weeks ago at the market, I saw what looked like really long green beans. I had no idea what they were. Then a few days later, I saw this post on Accidental Hedonist. Nutty, garlicy, kind of like green beans? Sure. I'm in.

The very next week we bought some scapes at the market, soaked them in a marinade for about 20 minutes, and threw them on the grill. You don't have to trim or cut or do much of anything to them, they are just about ready to go as is.

As a little background, garlic scapes are the very tops of planted garlic. They grow out of the bulb and if left alone, will flower. Garlic growers cut them off so that more of the nutrients go into the garlic bulb than to the greens. Scape is the generic name for any type of green that does this, so you will find a wide variety of scapes in nature.

Grilled Garlic Scapes
Serves 2

1 bunch of garlic scapes
Olive oil
Balsamic vinegar
Salt and Pepper

In a large dish, mix some olive oil and balsamic vinegar. Season with a little salt and pepper.
Add the garlic scapes and marinate for up to an hour (or at little as 15 minutes).
Grill for just a few minutes per side.
Serve.

Patricia's Notes: You can cook these as little or as much as you'd like. We grilled them for about 2 minutes per side, and we did need a sharp knife to cut them. However, they were very much like crunchy garlic green beans. They did take over the plate, since they were still in their trademark curly shape, but you shouldn't cut them before grilling as it is the shape that prevents them from falling through the grill. They are also rumored to make an excellent pesto, a recipe that you will see here in the next few weeks.

Tip 1: Marinate the scapes at least 15 minutes before cooking.
Tip 2: For a stronger balsamic flavor, throw the grilled scapes back in the marinade after cooking.
Tip 3: Do not cut the scapes before grilling.

Categories: Organic , Recipe , Vegetables

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Patricia DiGiacomo Eddy
Patricia DiGiacomo Eddy never met a Farmer's Market she didn't like. Well, there was that one ... Since moving to Seattle, Patricia and her husband (AKA The Dishwasher) have embraced the Pacific Northwest's vibrant local food movement. She blogs at www.cooklocal.com.