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Fresh Tomato and Garlic Scape Salsa


Fresh Tomato and Garlic Scape Salsa

This was so good I ate the whole batch in a day! If you subscribe to a CSA and have some garlic scapes but don't know what to do with them, or if you took home a bunch from the farmers' market, give this recipe a shot. It's simple, delicious, and comes together in just minutes.

Click here to see In Season: Garlic Scapes.

Ingredients

  • 2 medium-sized tomatoes, chopped
  • 1 garlic scape, diced
  • 1 scallion, diced
  • 1/4 Cup diced red or white onion
  • 2-3 Tablespoons cilantro
  • 2 mint leaves, chopped very finely
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon dried chiles or 1/2 fresh jalapeño (optional)

7 Ways to Use Garlic Scapes in Recipes

Have you discovered garlic scapes yet? While many garlic growers cut off the scapes to encourage better bulb growth, these flower stalks - which grow on certain varieties of garlic - are becoming more popular with chefs and home cooks alike.

Garlic scapes (also referred to as garlic stalks) may not be that widely known as an ingredient, but they are as versatile, delicious, and easy to use as spring onions. Plus, they impart a delicate garlic flavor to whatever foods they're combined with, which helps to enhance the other flavors in a dish.

Are you curious about this crunchy, green, slightly garlicky tasting ingredient? Learn more about what fresh garlic scapes are, and how they are used.

Garlic scapes can be included, both cooked and raw, in a variety of delicious recipes, and we have collected our favorites here. From a delicious, nutty garlic scape pesto, to yummy soups, salads and side dishes, you will be absolutely delighted by all the ways you can start working inexpensive garlic scapes into your kitchen ingredient rotation.


Fresh Corn and Roasted Tomato Salsa

A lively summer recipe with local fresh corn. Great for dipping and will brighten all your summer dishes

Ingredients

Instructions

Clean corn and cut the kernels off the cob. Add 1T. neutral oil to a large skillet or wok.
Raise heat to high. When the oil has just started to smoke, add all the corn.
Stir to coat, then let the corn caramelize, NOT STIRRING. After 2 minutes, the corn will be colored, stir, up and add 1/4 t. salt and let caramelize one minute more.

Remove the corn to a bowl, set aside. Clean out the pan, add 1 T. olive oil. Raise heat to medium – low, add the onion, shallot and garlic. Stir and let soften for 5 minutes. Add the diced tomatoes, raise heat to high. Let the tomatoes roast in the pan, until they are colored, but not scorched. This will give the salsa a nice roasted flavor.

After 2 minutes, add the next 8 ingredients – jalapeño through salt. Bring the mixture to a boil, then simmer uncovered for 5 minutes. Add 2 – 3 tablespoons of finely cut fresh garlic scapes now if you have them.
Add the reserved corn, cook just 5 minutes over low heat to blend the flavors. Remove the salsa to a bowl, add the chopped parsley. Cool, then refrigerate.

Add 1/2 cup of chopped summer heirloom tomatoes to the cold salsa if you like.

Serve cold or room temperature with your favorite organic tortilla chips. Works wonderfully over grilled chicken or fish.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!


Spaghetti With Tomatoes and Garlic Scapes: 20-Minute Recipe

OH SHOOTS Scapes, the twisty stalks that sprout from garlic bulbs, have a fleeting season. Use them to add punch to this tomato sauce.

TOMATO SEASON can seem all too short in the Mid-Atlantic region. But, thanks to an ambitious canning operation that supplies all of his Baltimore restaurants, chef Spike Gjerde can rely on a year-round stockpile. “We preserve over 60,000 pounds of produce a year in-house,” he said. He’s even parlayed his preserving into a side business with the launch of Spike’s Maryland Tomatoes.

This recipe, Mr. Gjerde’s second Slow Food Fast contribution, is a tribute to the everyday magic a few pantry staples can make. The sauce consists of little more than a can of tomatoes, a few anchovies, shallots, capers and a good glug of red wine. Since we’re coming into the season when garlic scapes begin to sprout—you’ll find them in markets through June—he slices and sautés a few of the long, curly stalks to add their fresh flavor to the sauce. Just be sure to mind the cooking time: Mr. Gjerde warns that scapes can turn bitter and lose their bite if stewed too long. For the spaghetti, he likes whole-wheat’s full, nutty flavor. Boil the noodles while the sauce cooks, toss everything together, and that’s dinner, on the table in 20 minutes.

“I make this a lot at home,” Mr. Gjerde said. “But I might leave out the scapes for my kids.” You can swap in scallions, ramps or sliced garlic cloves, or simply count on the tomatoes to provide the flavor. Good ones, canned at peak ripeness, are all you really need.


This recipe for Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes is a super quick and easy appetizer recipe. Crostini are Italian canapés made from toasted or grilled discs of bread, piled high with different toppings including cheese, meat, and vegetables. I love to make my crostini with subtly flavored garlic cream cheese, topped with a thin tomato slice, lightly grilled.

To make the garlic scape cream cheese, I place cream cheese or ricotta in a food processor with garlic capes, basil, salt and pepper. Once these ingredients are combined, I spread the cheese on thinly sliced baguette which I top with a slice of tomato – I use small ripe tomatoes, but you could use cherry tomatoes if you prefer. I finish these crostini on the grill and serve!

To make Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes, you will need the following ingredients:

So, how to make Grilled Crostini with Garlic Scape Cream Cheese and Tomatoes?


Roasted Garlic Scapes with Parmesan Cheese

You will need:

– 20-30 fresh garlic scapes (if you don't grow garlic, these are still often available at Farmer's Markets this time of year!)

– 1/2 cup Parmesan cheese, freshly grated (Asiago is a great substitute)

1. Wash the garlic scapes and set aside.

2. Preheat the oven to 375 degrees.

3. Line a baking sheet with parchment paper and lay the garlic scapes evenly across. Drizzle with the olive oil.

4. Sprinkle the shredded cheese over the garlic scapes. Mmm. You can see why I love this already, don't you?

5. Sprinkle with a bit of salt and pepper. Parmesan tends to be a salty cheese, so don't overdo it at first. Not that I've done this. Ahem.

6. Roast in the preheated oven for 20-30 minutes. The goal is to prepare a slightly softened and roasted scape – nothing mushy or overcooked. That being said, roasting brings out the scape's natural sweetness so be sure to let them get to that delicious point.

One might expect these garlic scapes to be like a garlic clove punching you in the face – however, you'll find just the opposite. They are delicately flavored of garlic, almost like a perfectly seasoned garlic bread – but without the bread part. It's subtle. But flavorful. And the cheese over the top? Fuh-get-about-it.

I like Parmesan because when it bakes and cools slightly, it gets a nice crunch to it which is what maaaaaakes these garlic scapes so fantastic – little soft sweet garlic scape blanketed in a salty and crunchy Parmesan. Stick a fork in me. I'm done.

And even better? They take 3 minutes to make. So you can get on with your garden pruning… or sheep herding… or revolution… or whatever it is that you've got on the to-do list today.

If you're looking for even more seasonally inspired recipes – check out my cookbook, From Scratch. Available in both print and digital versions.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.


By Sue Lau | Palatable Pastime

Fresh Tomato Barbecue Sauce is my recipe of the day. I enjoy making bbq sauce from scratch from various starting points–> ketchup to tomato sauce all the way down to fresh ripe garden tomatoes.

This is the ultimate starting point when making a sauce and can use up those extra tomatoes you have piling up.

The recipe itself makes one quart jar plus one pint jar. This is only suitable for canning using pressure canning techniques (not water bath). But you can feel free to refrigerate or freeze as you wish.

Fresh Tomato Barbecue Sauce

I brushed this on some pork steaks which I grilled up. They are a favorite of mine and are something we ate a lot of when we lived around St. Louis.

You can just as easily use this with anything else you might use barbecue sauce for, from grilled chicken to ribs to pulled pork sandwiches.

The flavors overall are brown sugar and molasses, which is a pretty middle of the road sauce for me.

You Might Also Like:

Pulled Pork with Carolina Mustard BBQ Sauce

Pulled pork is always a summer holiday favorite. Piled high on buns with tangy mustard style barbecue sauce made from scratch, you can’t go wrong!

Peach-Habanero Barbecue Sauce

Sweet and spicy homemade barbecue sauce with peaches and habanero peppers is easy to make from scratch to brush on grilled foods or use as a dipping sauce.

Smoky BBQ Cheddar Burger

Smoky BBQ Cheddar Burger combines a grilled beef patty with smoked cheddar, smoky pulled pork in a homemade chipotle barbecue sauce and creamy coleslaw.

Smoked Rib Tips with Sweet Baby Molasses Sauce

Smoked Rib Tips, rubbed with a made from scratch barbecue spice and smoked until tender, lovingly swathed in a deep and complex bbq sauce full of molasses.


Fresh Tomato and Garlic Scape Salsa - Recipes

In the age of “New Normal”, strolling the early Saturday morning Farmer’s Market takes on new character.

Gone is the plucking of a purplish tomato, brought to the nose for a quick sniff. The mask gets in the way!

The lines at the veggie stands are a little longer, now that we queue up six feet apart.

Displays of fresh baked goods are abandoned and replaced by take home bake-it-yourself wrapped containers.

It can all be a tad disheartening.

Except that if you spend a slower amount of time strolling, you may just see something you’ve missed during your past visits.

And that, my friends, happened to me this past weekend. I discovered Sunshine Cove Farm.

Sunshine Cove Farm is a small-scale farm with a big mission. They are working to build local resilience in the mountain community by finding ways to grow A LOT of nutritious food with a limited footprint.

They specialize in produce that packs BIG nutritional value into a little space. Their harvest includes microgreens, shoots, edible flowers, and specialty vegetables.

I was drawn to the stand because of their unique marketing. Gourmet packets held mixes with names like Pico de Gallo and Immunity Mix.

Well, I just couldn’t resist.

I bought a couple of packages and slipped them into my basket with my other goodies and headed home.

Since my Pico de Gallo Mix included cilantro, onion, and lime basil, I decided to incorporate these shoots and sprouts into my garlic scape pesto.

Pesto is great on veggies or pasta, but I slathered some on a rack of lamb the other evening and it was beyond delish.

When company came a-calling for a little Sunday night potluck, I topped my utterly Southern Tomato Pie with some of the shoots and sprouts from the Market Mix and the edible flowers were the perfect garnish.

If you can’t make it to the market, you can order from Sunshine Cover Farms online. It’s worth the effort! (So, is the pie!!)


Fresh Salsa!

1-2 garlic cloves, finely chopped

1/3 large onion, finely chopped

½ large green bell pepper, finely chopped

½ to 1 whole jalapeno pepper, finely chopped

3-4 large Roma (paste) tomatoes, chopped

1 small bunch of cilantro leaves, finely chopped

Mix ingredients together and serve, altering the recipe to suit your own taste preferences. Store covered in the refrigerator. To keep calorie and fat content low, serve with baked tortilla chips.

(Note: This salsa recipe has not been tested for safety for canning/processing purposes.)


Jim's Farm Fresh Salsa

FEATURING: Zucchini (and/or pattypan squash), tomatoes, jalapeño pepper, garlic or garlic scape and cilantro (optional).

A quick "salsa" that Jim created and that became a staple at our farm. It is not a juicy salsa but we find it is still great eaten with tortilla chips or added to your favorite tacos/burritos or served as a side dish with your favorite Mexican dish.

NOTE: In the guacamole Jim also did for this picture, there is avocado, fresh onion tops, arugula, lemon and salt! Arugula gives it a nice fresh twist (here is his recipe: https://www.bakespace.com/recipes/detail/Jim%27s-Guacamole-with-Arugula/84509/)! Also on the picture: sautéed peppers with onions and home-made tortillas.

Ingredients You'll Need

2-3 tomatoes, diced (ex: 1/2 inch cubes)
1/2 to 1 jalapeño peppers, chopped finely
1 zucchini (and/or pattypan squash), chopped (ex: 1/4 inch cubes)
1 garlic scape (or 1/2 to 1 garlic bulb), peeled and chopped finely
1 Tbsp balsamic vinegar
Salt to taste
A few handfuls of fresh cilantro, chopped (optional)

Directions

Mix all ingredients in a serving bowl. Serve. Voilà!

NOTE: Put less jalapeño first and add it, to taste (jalapeño peppers can range quite drastically in "heat" so you're better to add then to put too much).

Questions, Comments & Reviews

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