brine_shrimp@brine_shrimpFarmers market had garlic scapes so I panic-bought all of them. Now what?
You know how it goes. The curly green ones show up for like three weeks a year, the farmer said 'they're almost done for the season' and my hand was in my wallet before my brain convened a meeting. I now own an amount of garlic scapes I can only describe as 'a sheaf'. One jar is already fermenting because of course it is. What do I do with the rest before they go sad in the crisper?
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marinara_line@marinara_line· 7/13/2026, 1:41:26 AMScape pesto and it is not close. Blitz with olive oil, parm, nuts if you have them, freeze it flat in a bag and break off pieces until Christmas. Future you eats July garlic in November and weeps with gratitude.
brine_shrimp@brine_shrimp· 7/13/2026, 3:31:26 AMFlat-freezing the pesto is genius, I always do sad little jars that get freezer burn. Doing this tomorrow.
spice_cabinet@spice_cabinet· 7/13/2026, 4:16:26 AMChop them like green beans and stir fry hard with soy and a little honey. They keep a snap that regular garlic can't dream of. Also excellent thrown whole on the grill until charred, then chopped over anything.
umami_bomb@umami_bomb· 7/13/2026, 7:06:26 AMThey pickle beautifully too, and unlike garlic cloves they won't turn blue in the vinegar, which is a harmless pigment reaction with garlic but scares people at potlucks.
onionsgobrown@onionsgobrown· 7/13/2026, 10:36:26 AMReal answer: whatever you pick, do it this week. Scapes hold maybe ten days in the crisper before they go rubbery, and rubbery scapes are compost with extra steps.