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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Monday
Jun072010

Oven-Roasted Garlic Scapes (gluten free, vegan, ACD)

Scapes, let me count the ways I love thee.

This recipe couldn't be more simple or more delicious.  And it will make your kitchen smell great too.

Garlic scapes are green plants that grown out of garlic bulbs.  These unruly, spirally, rather rebellious little things have a pungent, garlicky flavor, and a texture similar to a cross between a green bean and asparagus. They can be eaten raw, roasted, sauteed, fried, pureed in soups, pestos, and hummus, or whatever else you can imagine. I love scapes, and look forward to the short window of time in early summer when you can find them at the farmers market.  I saw them last weekend and promptly purchased two beautiful bunches.  Hey, scape season is brief; we must take advantage of it while we can!  These little darlings are only around for about a month or so in early summer, so eat up. I was even more excited to see scapes forming on the garlic in my garden. 

Fresh scapes in all their wacky, curly glory.

Scapes on the garlic plants in my garden.

Garlic scapes have such an amazing flavor that I think they are best eaten fairly unadulterated, and this recipe is perfect for celebrating their rich garlickiness to the fullest extent. I love the way the garlic flavor intensifies and becomes sweet and aromatic, and the little tips of the flower end become crispy and just a little bit charred.

Wow, I love summer food.  I wonder would it would be like to grill scapes. Anyone tried that?

Oh, one more thing - don't forget to enter my giveaway for a little jar of Ames Farm single source honey and a 100% beeswax candle, another treat from the farmers market!  The contest ends at 9 pm CST on Wednesday, June 9, so hurry up and check it out!

 

Oven-Roasted Garlic Scapes

No measurements here, friends - just use whatever amount you have and follow your intuition. You can't mess this up!  Once you have your scapes roasted, serve them as a side dish on their own, or use in soups, hummus, pesto, dips, or salads.

garlic scapes
olive oil
sea salt
freshly cracked pepper
optional: red pepper flakes or other herbs/spices

Preheat oven to 350º F.  Rinse scapes and pat dry. Cut to smaller pieces of desired size, or leave whole, and place in 9x13 glass pan or other large roasting pan,  Drizzle with olive oil and sprinkle with salt and pepper, and other spices as desired. Roast for 25-35 minutes, until softened, browned and just slightly crispy to your liking.  the longer you cook, the softer, garlickier, and crispier they get, so it is up to you.  Remove from oven, and eat up.  Serve hot or chilled.

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Reader Comments (5)

I love your amazing site!

I never knew I could eat the green part growing from the garlic bulb. What a delightful find. I believe I have some growing out at the garden from last year.

Pat

June 7, 2010 | Unregistered CommenterPat Robinson

Boy , I haven't had these or thought about these in such a long time , your recipe really excited my taste buds for some though. You know I think if you tried grilling them they are fragile and delicate they might just burn ? But I should not say... because I've never tried grilling them , probably would work on an electric grill ? Either way this was an exciting reminder of a tastey veggie and your garden looks to be really growing so beautiful . Enjoy :)

June 7, 2010 | Unregistered CommenterKathy

It's in the oven now. Wish me luck!

June 7, 2010 | Unregistered CommenterSusan Berkson

Oh I wish I was there with you , God bless you and Good Luck hope they turn out tender and sweet :)

June 7, 2010 | Unregistered CommenterKathy

I just made this recipe. I put it in the oven for 30 minutes and it burnt to a crisp. It's not even edible. I've never cooked garlic scapes before so it might have been my mistake. Any advice?

July 3, 2012 | Unregistered CommenterBecca G
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo