Garlic Scapes

photo credit: www.greencitymarketplace.wordpress.comSummer has come rushing in like a freight train this week. The Mid-Atlantic went from raining and in the high 60’s all of June to roaring into the mid 90’s over the weekend without a drop of rain. My garden is loving this warm, dry weather, lots of things popping up and getting ready to be harvested. I was so excited to actually see tomatoes have already grown now I have to be patient and wait for them to ripen before I snatch them off to make fried green tomatoes!

But my new favorite thing to play with in the kitchen is garlic scapes. They’re the little flowering shoots that suddenly appear at the ends of the leaves of the growing garlic. They’re only here for a short period of time in the spring so keep your eyes peeled for them. They’re being called the new “ramp” – which I also love and have a killer pesto recipe for too!

They’re great for almost every recipe you can use garlic in. Chop them up to top salads or for baked potatoes. Make your own salad dressing. Add them to eggs, pasta, sautéed photo credit: greens, and soups. You can even pickle them or freeze them for later if you can’t use them up right away. I’ve gotten an influx of them this year so I couldn’t wait to get in the kitchen to make my own garlic scape pesto and homemade vinaigrette!

Farm Foodie Fitness Garlic Scape Pesto:


  • 1/2 Cup chopped garlic scapes
  • 1/2 Cup grated Pecorino cheese
  • 1/2 Cup Pistachios
  • 1/2 Cup fresh spinach
  • 1/2 Cup high quality olive oil
  • Himalayan pink salt
  • Fresh ground pepper


  • Add spinach, pistachios, garlic scapes, olive oil, salt and pepper into a food processor or immersion blender like a Vitamix. Mix well until it becomes a paste. Add in Pecorino cheese and more olive oil -if needed. Store in air tight containers.

I like to use the 4 oz canning jars to make small batches and freeze them. They can last up to a year in the freezer-just grab a spoonful when you need it. And they make great holiday and hostess gifts! Happy Cooking! If you try out my recipe send me a quick comment, let me know what you think!

You can find more recipes and my new recipe cookbook on

Related Articles:

This entry was posted in Food, garden, Recipes and tagged , , , , , , , , by Farm, Foodie and Fitness. Bookmark the permalink.

About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

2 thoughts on “Garlic Scapes

    • Thanks!! Let me know if you try it out!!I think a lot of people have overlooked them. I have in the past too! I’ve even asked members of my community garden if I can take some of theirs and they look at me like I have 3 heads. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s