Let it Rain
Inspired Cooking From the Farm

Sautéed Garlic Scapes

Thanks for everyone's rain wishes and dances.  It worked!  Now lets hope we get rain like that every Sunday.

I'd like to share one of my favorite recipes that i only have the chance  to eat once or twice a year  - Sauteed Garlic Scapes.  I cooked this delicious dish last night and i must say this is one of the tastiest meals i've ever made.  Its easy, quick, and a perfect side dish to put those scapes to good use. 


-  Kristin, Clagett Farm Staff

Sautéed Garlic Scapes

2 tbsp olive oil

2 tbsp dark brown sugar

8 oz garlic scapes, (bottom of stems and tips of flower heads trimmed)

1 1/2 c. coarsely chopped tomatoes

3/4 c. dry white wine

1/2 tsp freshly ground pepper or to taste

1 tsp salt or to taste

1 tbsp chopped parsley

1/4 c grilled haloumi cheese cut into very small dice (see note below)


Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes, and then add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching.

After 3 min, add the chopped tomatoes and wine. Stir the pan, then cover and reduce heat to low; continue cooking 5-6 minutes, or until the scapes are tender but not soft.

Season, then add the parsley and grilled haloumi.

Serve at room temperature.
(serves 6-8 hors d'oeuvres)

NOTE: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the US. It can be sliced and grilled on a skillet, and it doesn't melt. Haloumi's salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.



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I found some garlic scapes at my local farmers market earlier today and bought them, not having ANY CLUE what to make with them. So, I used my google-fu and came across your recipe posted.

Thank you for making my dinner WONDERFUL!


I'm a also garlic scape newbie. Wow! What a punch - those things are delicious! I followed the advice of a member and made my first pesto of the summer (well almost)with the scapes. Tonight I'm going to try the sauteed variety if I can snag the Haloumi cheese.


Thank you Claggett Farm for introducing me to garlic scapes!!! What a treat to eat a delicious vegetable I've never even heard of until joining the farm, let alone had the opportunity to taste. They are absolutely delicious!!!!

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