Comments on: Food as Obsession: The Great Garlic Scape Escapade

By: Pomona Belvedere

Pomona Belvedere — Sun, 19 Jul 2009 07:21:59 +0000

Entertaining and deeply informative! I came here to find out exactly what scapes were – I knew they couldn’t just be the flower stem in any stage – and you covered every detail I wanted to know.

Heck, a 16-hr road trip for a great adventure – if we can’t do that sometimes, we might just as well be dead.

By: Nywoman

Nywoman — Sat, 11 Jul 2009 20:22:54 +0000

Saw my first scapes today at the farmers market. A bargain @ $7.99 lb, had no idea that the farmer had to cut them in order to get the bulbs to mature.
This is NYC where many things are more expensive.

Bought 1/2 lb and will try them in a potato salad as well as with Bluefish.

Great blog, and yes I get it about driving for 16 hours back and forth.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Wed, 08 Jul 2009 01:37:45 +0000

ok – i had no idea…
and now i am jealous

i love those things
they’re totally delicious

but i learned a lot from this post
i mean who knew this much about scapes???

By: lo

lo — Tue, 30 Jun 2009 22:25:51 +0000

I’m having a seriously difficult time preventing myself from making bad puns about the great garlic eSCAPE. 10LBS!!!??? Now that measley pile of them I have sitting in the fridge doesn’t seem very kewl. Thanks a lot

Joking aside, pickled scapes is just brilliant. I’d eat them on everything, I’m quite sure. And then I’d eat more of them by themselves.

Now, as for you driving all that way for your stash — my gosh, Becky. We’d TOTALLY do that.

By: Mike Post

Mike Post — Tue, 30 Jun 2009 19:11:54 +0000

Cool post, I just subscribed. Big garlic fan

By: Sarah Caron

Sarah Caron — Sat, 27 Jun 2009 01:30:03 +0000

Ok. I thought I was a little crazy for dragging my son in the pouring rain to the farmers market on the off chance that we would find some garlic scapes, but it sounds like you want to wayyyyy greater lengths. I am so jealous, btw

Those pickled scapes sound delish! Unfortunately I don’t have access to that many scapes … but I am bookmarking this for next year. Hopefully I can figure out a way to obtain them.

Mmm, I just love picked things.

By: Bill

Bill — Fri, 26 Jun 2009 15:56:38 +0000

Funny how routine things become trendy. We grew our food growing up and we would eat the scapes the way some people eat green onions. My mom cooked with them and they were just a bonus, and we knew that the garlic was only a month or so away when scapes came up.

By: lisaiscooking

lisaiscooking — Fri, 26 Jun 2009 15:36:07 +0000

I think I might have to drive farther than 451 miles to get some garlic scapes. Are they more solid in cross-section than a chive? The pickles sound amazing.

By: Becky

Becky — Fri, 26 Jun 2009 13:53:26 +0000

Michelle — the round “bottom” part of the scape, below the white… well, whatever that white thing is that looks a bit like a hat (this is a miserable description, I realize) is the part for eating. The half where it gets grassy and thin is the part to discard. I hope i”m not just making it worse… I’ve actually eaten the whole thing, but the bigger the scape is, the tougher and more fibrous the top portion becomes. If it’s not edible you’ll be able to tell, and it’s okay, experimenting won’t poison you!

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Fri, 26 Jun 2009 13:44:15 +0000

This is the first year I’ve ever even seen garlic scapes at the Farmers Market. And they looked more like the parts you said to discard. What’s a girl to do? Any farms I can drive 8 hours to around here? You’re hilarious btw