June 18, 2014 16

Grilled Garlic Scapes with Black Pepper

Grilled Garlic Scapes | @withfoodandlove

I talk a lot about my experience living in the city. Some days I love it here and some days I hate it here. But most days I’m perfectly content – in my humble 800 square feet abode, 5 floors up with no outdoor space at all except a platform on a fire escape, which I’m fairly certain I shouldn’t even be standing casually on. But we’re talking about garlic scapes you guys.

My dad gave me a little camping apparatus from like 1987 that he found when he was cleaning out his basement last summer. It’s weird, but we use it. About three times a summer Chris sets this bad boy up for me. For obvious reasons it’s a little complicated, a tight squeeze in the hot sun many feet up in the air. The set-up, the clean-up, the holy shit don’t look down you probably are about to fall – it’s all worth it. And we do it all for the sake of the grilled garlic scape.

As Chris prepped the grill for me, I sat comfortably in my air-conditioned apartment, giddy like the little vegetable obsessor I am – reading Kimberley Hasselbrink’s new book, Vibrant Food. Everything I love about eating, about cooking, about living, she sums up perfectly in this book of beautiful brilliance.

After a nice little sit down with Vibrant Food my thoughts were certainly confirmed. Garlic scapes have no business being in pesto. I know, I get it, that stuff is super tasty, but you can achieve a garlicky taste by just using garlic. I mean, right? Since garlic scape season is incredibly short, shouldn’t we revel in their wonder? The stalks alone are perfection, and we should honor.

I got these scapes in my CSA box and this weekend I’m hoping to stock up on more at my farmers’ market. This time of year I cannot get enough. And there’s so much more to garlic scapes than pesto, hummus or compound butter. There’s something so magical about them simply grilled and seasoned with a high quality sea salt, you will stun your dinner guests, I promise.

Grilled Garlic Scapes | @withfoodandloveGrilled Garlic Scapes | @withfoodandloveGrilled Garlic Scapes | @withfoodandlove

Grilled Garlic Scapes with Black Pepper
 
prep time
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Scapes are so simple on the grill, they take minimal prep and cook time.
By:
Makes: 4
Ingredients
  • 4 small bunches of garlic scapes
  • 1 tablespoon olive oil
  • black pepper, to taste
  • sea salt, to taste
Instructions
  1. Heat your grill to a medium to low flame.
  2. Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and leave whole.
  3. Massage the scape with oil and sprinkle it with salt and pepper. Toss them onto the grill and brown both sides, remove them when they're soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts.
  4. Serve the scapes hot with more fresh pepper.

16 Responses to "Grilled Garlic Scapes with Black Pepper"

  1. Reply

    Kirsten @ Farm Fresh Feasts

    May 12, 2014 at 8:44 AM

    Thank you for sharing this recipe with me for my Garlic Scape Recipe Round Up! It’s now live, and I’m so inspired I cannot wait for my scapes to appear.

  2. Reply

    Rachel @ Grow a Good Life

    June 15, 2014 at 5:56 PM

    Sherrie, Thank you for sharing this recipe for my garlic scape round up! It’s now live.

    I can’t wait for my scapes to grow so I can try some of these. Thanks again.

  3. Reply

    Kimberley

    June 24, 2014 at 11:01 PM

    Thank you for your kind words. It’s just the best to hear.

    • Reply

      Sherrie

      June 25, 2014 at 9:13 AM

      Your book is tops Kimberley!!

  4. Reply

    Anne

    June 25, 2014 at 12:51 PM

    I received garlic scapes in my CSA, but I’m hesitant to use them because I always reek of garlic whenever I eat it…do you know if eating the scapes has a similar effect?

    • Reply

      Sherrie

      June 25, 2014 at 3:23 PM

      Hey Anne! So garlic scapes taste just like garlic. Eat at your own risk ;)

      • Reply

        Anne

        June 26, 2014 at 9:26 AM

        Ahh, thanks for that! Maybe I’ll give them a try when I don’t have to be around people…or better yet, if I want to repel obnoxious coworkers :-)

  5. Reply

    Grace @ Earthy Feast

    June 27, 2014 at 10:06 AM

    Summer in the City + grilled garlic scapes – girl, you’re livin’ the good life! I’m right there with you, love pesto but these garlic scapes are like something out of a fairytale – way too pretty to be ground up!

  6. Reply

    Susan

    June 30, 2014 at 8:14 AM

    Wow! This is a great post and a great way to treat scapes! Thank you!

  7. Reply

    Amy | Salt and Honey

    July 2, 2014 at 4:33 PM

    I love your description of grilling in the city. My sister lives there, and its always fun to hear her and her friends talk about their “cooking adventures” in small kitchens and out-of-the-way places. I’m going to have to search out scapes so I can try this recipe!!

    • Reply

      Sherrie

      July 2, 2014 at 4:39 PM

      Hahaha cooking {especially grilling} is certainly a challenge in the city. Go find yourself some scapes Amy, the season is now. Enjoy + thanks for stopping by, xo!

  8. Reply

    Olga

    March 17, 2015 at 5:05 PM

    Am new at this, where can I order Garlic Scape seeds or plants to grow..
    Also are there “RAMP” plants available to grow.. Thank you for your time in replying..

    Olga

    • Reply

      Sherrie

      March 19, 2015 at 3:36 PM

      Hi Olga, garlic scapes are harvested from the garlic bulb during spring. Ramps are traditionally a foraged food. I’ve find them at local farmers’ markets + in my CSA box. Hope this helps!

  9. Reply

    The Yummy Lounge

    April 5, 2015 at 2:10 PM

    I simply love recipes from Garlic, due to its healthy and nutritious nature.

  10. Reply

    babykitted

    March 22, 2016 at 2:10 AM

    I LOVE them! Have a new baby so am (sadly) not making it to any markets to procure them this year. My standbys used to be salad dressing–just a simple Dijon vinaigrette with scapes done in a food processor. Also a pasta sauce: saute scapes, add some lemon zest and herbs of your choice, toss with pasta and some extra olive oil and Parmesan. You can get fancy and add whatever veggies you have on hand if you like, but it’s almost better not to. Thanks.

  11. Reply

    Christine | Vermilion Roots

    June 5, 2016 at 9:34 AM

    I recently tried garlic scapes for the first time. So glad I ate them simply roasted and salted because I was able to really taste them that way. And I am in love! I’ll follow your tip and massage them with oil next time. :-)

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