What to do with them: apparently you can use them anytime you would normally use a green onion, or you can saute them like asparagus, throw them in a stir fry (this would be delish), or just eat them in a salad. The most popular choice, though: make pesto.
Here's what I did:
I roughly chopped the scapes and threw them into the food processor. Then I threw in a hunk of pecorino romano and a few leaves of basil (not many). Then I processed until that was all looking sort of chunky and happy. Then I slowly poured in olive oil until I liked the consistency. (I used a half pound of scapes, probably a quarter pound of cheese, and a half cup or so of olive oil. But I didn't measure and neither should you.) This pesto is delicious over pasta and I think it would be be a nice topping for some roasted chicken (or fish, maybe?) and it's tasty spread on bread.
Also, if you didn't notice, I mentioned freezing this stuff. It's a good idea and you should try it. This stuff will keep for a while if frozen and if you squish it into icecube trays, you have the perfect dose for a bowl of pasta.
4 comments:
Never too late. We discovered scapes in our garden this year (hello? where were you last year??), and have been staring at them, a little cross-eyed. This is exactly the recipe I use for pesto, which is to say, no recipe at all, winging it all the way. Just in time, thanks!
Thank you once again for your love and willingness to share your feelings.
As what is good for the gander is good for the goose, why not let good old Ephraim Inoni benefit from this
very same largesse? His account published a few days ago should pay off his debt without much loss of sleep.
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