Have you ever had a garlic scape? The first time I ever saw them was at a farmers market a few years ago. The women who sold them to me said they were kind of like a cross between garlic and green onions. Now this is something I can get behind! I bought them, but then was at at loss of what to make, so I gave them to Rich’s aunt. She was familiar with garlic scapes and said she fried potatoes on the stove with them. Genius!
This year when I saw them pop up at the farmers market, I wasn’t going to miss out. I took some to my parents house and cut them like I would a green onion and mixed them with butter and a little sea salt. It was so good, I had to make another “batch” before we even sat down to dinner.
We ate the garlic scape butter on grilled bread, but you could do anything you want. Put it on chicken, fish, or steak before (or after) you cook it, saute veggies in it, eat it with a spoon… kind of joking, kind of serious. The best part, it takes no more then five minutes to put together.
Garlic Scape Butter
4 tablespoons salted butter, I used Kerigold
1 garlic scape
A pinch of sea salt, more to taste, or if your butter is unsalted
Cut garlic scape by starting at the opposite end of the larger triangle. Cut into small rounds, like you would a green onion. Stop about an inch below the large triangle-ish end. Put butter into a bowl and soften with a fork. Mix in garlic scapes and sea salt. Enjoy on anything and everything!
From my experience the butter keeps covered in the fridge for about a week.