What are garlic scapes? They are the curly tops or stalks of a garlic plant. They are usually trimmed to help in the growth of a larger garlic bulb. Garlic scapes are typically at their peak in late spring, but it seems that everything is a bit delayed here in the Northeast this year. The longer the scape, the more fibrous and spicier it will be. Cooking them will help make them more palatable. To trim the scapes, snap the stalk at its natural breaking point at the base much like an asparagus, and cut off the buds or flowers from the top.
I don’t remember when I first I had this pickled scape dish, but I could not stop eating it. This is the the only way I’ve had garlic scapes. It is a dish that is often served as a side dish or banchan. There’s a hint of garlic flavor, a bit of heat, and some sweetness to round out the bold flavors. It is perfect with a bowlful of steamy rice.
- 2 pounds garlic scapes (2 bunches)
- 1 cup kochujang (red pepper paste)
- 2 Tablespoons kochugaru (red pepper powder)
- 1 Tablespoon fish sauce
- 1 Tablespoon distilled white vinegar
- 3 Tablespoons brown sugar
- 6 cloves garlic, minced
- Trim the scapes of the tougher portions. Cut into 2-inch sections. Rinse and drain. Place in a large heat-proof bowl.
- In a large pot, bring 6 cups of water to a roiling boil. Add ¼ cup salt and stir until dissolved. Take the pot off the heat.
- Carefully pour the hot water over the scapes. Make sure the scapes are submerged. Cover the scapes with a plate and set aside for 3-4 days at room temperature. This will take away some of the bite and bitterness and soften the scapes. Once the scapes start turning yellow, they are pretty much ready.
- Sample one of the scapes. It should be slightly salty. If it’s too salty for you, then give it a a quick rinse under cold water. If it’s okay, just drain the scapes in a colander and set aside.
- In the same large bowl that you used for the scapes, mix the remaining ingredients for the sauce until thoroughly combined.
- Spoon the red pepper mixture into the bowlful of scapes. Stir until the scapes are thoroughly coated. If you have food-safe gloves, put a pair of those on and get your hands into the mixture.
- Keep those gloves on and start packing a large clean jar with the scapes. There will be an excess of the red pepper mixture. Just pack the remaining mixture on top of the scapes. If you don’t have gloves, you can use tongs to transfer the scapes from the bowl into the jar.
- The scapes are ready to eat right away. Keep the scapes refrigerated and they will last you a long time!
The #SundaySupper crew is sharing stories and recipes from local food markets and celebrating local produce. T.R. of No One Likes Crumbley Cookies is hosting this week’s event!
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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