Garlic Scapes Cubes

Garlic scapes are versatile and delicious, but really only available in season. This is how I store them so I have them on hand whenever I want. They are delicious in potatoes or with any pan cooked vegetable.

Ingredients :
A generous pile of garlic scapes
5 table spoon olive oil
3/4 tea spoon salt


1. Trim half of the garlic scapes and cut into smaller chunks. Put into the bowl of a food processor. Add the salt and olive oil.

2. Pulse a few times to make room.

3. Add the rest of the garlic scapes.

4. Pulse until finely minced, almost like a paste.

5. Spoon into an ice cube tray, pressing down gently.

6. Freeze for at least one hour. Pop the cubes out and store in a freezer bag.

Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste


1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.

2. Process until no large chunk remains.

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.

Potato Papillote

A quick side-dish that goes with anything. Easy to do on the grill or, if it’s raining, in the oven.

6-8 small new potatoes
2 garlic scapes
1 bundle of green onion
a few springs of oregano
olive oil
salt and pepper



1. Brush the potatoes under running water. The skin might flake off, that’s fine. Don’t bother peeling them.

2. Quarter the potatoes. Place on a large piece of foil.

3. Chop the garlic scapes and green onions. Add to potatoes along with the oregano.

4. Drizzle with olive oil and season with salt and pepper. Close the papillote tightly.

5. Cook for 30 minutes or so, or until the potatoes are tender.

Kohlrabi soup

Or Chou-rave, in French. Nice vegetable in the cabbage family. My CSA bags had a few of them and the garlic scapes, so I turned the lot into soup. They have a dense firm interior, with a texture that is similar to a green apple, not the leaves you’d expect from a cabbage.

The Korean pepper adds a bit of spiciness at the back of the throat. Feel free to adjust and add more to your personal preference.

2 kohlrabi, chopped
1 leek, chopped
3-4 carrots, grated
4-5 garlic scapes, finely chopped
3/4 tea spoon Korean pepper
1/4 tea spoon fresh grated ginger
1 pinch dried savory leaves
2 table spoon butter
2 box chicken stock
Salt and pepper



1. Put the butter and all the vegetables in a large soup pot.

2. Cook on medium-low heat for 15-20 minutes, until the carrots have lost at least half of their volume.

3. Add the chicken stock and bring to a boil.
Reduce to a simmer and add the ginger, Korean pepper and savory. Simmer for 1 hour or until the kohlrabi is tender.

4. Add salt and black pepper to taste before serving.