Eggs, whisked (thined with a little water or buttermilk)
Flour, seasoned with salt and pepper
Dredge the scapes in seasoned flour until evenly coated then shake off the excess.
Dip the flour coated item into the egg wash and coat on all sides.
Let the excess drip off and transfer to the breadcrumbs.
Press the scapes into the breadcrumbs.
Shake off the excess crumbs, then pan fry or deep fry.
For one or more whole heads of garlic
Preheat the oven to 400 degrees.
Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a muffin pan, cut side up.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover each bulb with aluminum foil.
Bake at 400 degrees for 30-35 minutes, or until the cloves feel soft when pressed.
At this point the garlic can be eaten as is or it can be spread on sliced toasted bread, folded into white bean dip (or other dips), or mixed into your favorite fall pasta dish.
Pickled Garlic Scapes
Adapted from the “Dilly Beans” recipe from the Ball Blue Book® Guide to Preserving
(Makes approximately 1 pint)
1 bunch garlic scapes (approximately what you can wrap two hands around, shoots aligned)
1/4 cup sea salt
1/4 cup sugar
3 cups vinegar (white vinegar or cider vinegar is fine, as long as the acidity is 5 percent)
3 cups water
2 cloves garlic, split
½ teaspoon dried dill
Insert an empty pint jar in a deep pot and add water until the jar is covered by at least one inch. Remove the jar.
Clean and trim garlic scapes below flower head, cut to 4 ½-inch lengths. Use straightest parts of garlic scape as much as possible, though curved portions are also fine. Pack lengthwise into the hot one-pint jar until it is full.
Combine the salt, sugar, vinegar and water in sauce pot and bring to a boil. Keep hot.
Add the dill and split garlic to the jar.
Slowly pour the hot liquid into the jar, allowing small spaces to fill and air bubbles to rise, leaving ¼-inch head space. Insert a non-metallic flat-edged spatula between the food and the side of the jar to remove air bubbles.
Adjust a two-piece cap on the jar. Process the jar for 10 minutes in boiling water.
Potato soup with roasted garlic and mushrooms
- Yield: 8 Servings
A velvety rich potato soup that highlights mushrooms and the mild creaminess of roasted garlic
- 1 each yellow onion peeled and diced
- 1/4 cup butter
- 1/4 cup flour or more, as needed
- 4 cups vegetable or mushroom broth
- 1 1/4 cups heavy cream
- 1 pound russet potatoes peeled and shredded
- 1/2 teaspoon ground thyme
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 2 heads garlic, tops removed drizzled with olive oil and roasted in foil
- 4 cups mushrooms sliced and sautéed
- In a large pot, melt the butter over medium heat.
- Add the onions and sauté for five minutes.
- Sprinkle the onions with the flour, stir well, and cook for one minute.
- Add the broth, cream, thyme, and a dash of salt and pepper.
- Allow the soup to come to a boil, while continuing to whisk.
- Add the shredded potatoes and cook for 15 minutes, or longer, until they are tender and cooked through.
- In batches, transfer the soup to a blender and blend until completely smooth.
- Add more broth or cream to achieve the desired consistency and adjust the seasonings.
- Gently squeeze the garlic bulbs over a small bowl to extract the roasted garlic, then whisk it into the soup.
- Add the sautéed mushrooms.
- Serve the soup hot.
- Course: Soup