I love garlic scapes. They are the yummy precursor to the lovely garlic that gets harvested towards the end of summer in my garden.,,,kind of like a bonus harvest on a garden staple, fleeting but delicious! Many farmers markets and stands sell them if you don't grow your own garlic so be sure to look for them from mid June to early July.
I do tend to stick to my favourite recipes with scapes, (like pesto, and this recipe below for compound butter) but they are very versatile and can be used for many different recipes if you are creative! (do a pinterest search...they are used in absolutely EVERYTHING!!! ) I chopped a bunch this year in my food processor and froze them in an ice cube tray so that we can hopefully enjoy the harvest for way longer than we usually do. (see pics below!!)
This compound butter can be used for a multitude of things, from buttering my grain free baguettes, to topping baked potatoes, to searing a cast iron cooked steak. It's lovely vibrant green colour and garlicky bite transform a multitude of foods to a completely different level of flavour.
Try this recipe before the scapes are gone again for the season!!
Garlic Scape and Lemon Compound Butter
|Shown on my grain free baguette :)|
|chopped and prepped for freezer|
|covered ice cube tray is perfect for freezing :)|