Since some of you asked for them, here are two recipes for garlic scapes. These recipes were on the handout that I picked up at the farmers' market and they were created by Erica Strait for Swede Lake Farms and Global Garlic: SwedeLakeFarms@yahoo.com
Grilled Caesar Salad with Garlic Scape Caesar Dressing
Scape Caesar Dressing
2 scapes finely chopped
1 Tbsp lemon zest
3 Tbsp lemon juice
2 Tbsp anchovy fillet, finely chopped
1 Tbsp white wine vinegar
2/3 cup olive oil
Salt
Pepper
Salad Greens
1 head romaine
1 Tbsp olive oil
Parmesan cheese
Dressing:
1. In blender combine all ingredients except olive oil. Blend on high for 1 minute until ingredients are well combined.
2. With the blender on low, drizzle in olive oil. Add salt and pepper to taste.
To grill romaine:
1. Half and wash head of romaine. Let drain and dry while making dressing.
2. Drizzle or brush olive oil over the cut side of the romaine.
3. Place romaine halves cut side down on grill. Grill for 4 to 5 minutes until you see some marking from the grill grate.
4. Remove from grill and drizzle with Scape Caesar Dressing.
5. Shave cheese with vegetable peeler to get large savings and sprinkle over dressed romaine.
Whipped Garlic Scape Butter
12 garlic scapes, trimmed
1 ½ lb butter
Kosher salt to taste
1. Finely chop garlic scapes or use a food processor.
2. Slightly melt butter with scapes over low heat until opaque.
3. Place in freezer until partially frozen
4. Let sit at room temperature for a few minutes.
5. Whip with a fork of beater.
Use half recipe for a smaller batch or freeze remainder for later use.