Garlic Scape Bake-off 2014

A big thank you to the chefs who submitted their recipes! 


Fat Moon Farm Garlic Scape Bake-off Recipes 2014

Okonomiyaki with garlic scapes and cabbage

Yield: 10, 2-inch pancakes

Prepared by: Judy Nevius

1/2 cup mayo
1 Tbs. sriracha (hot chile sauce) {I used slightly more than 2 teaspoons}
1 Tbs. ketchup
2 cups very thinly sliced green cabbage {I used red cabbage}
4 thinly sliced garlic scapes (or 1 bunch of scallions, thinly sliced)
pinch of salt
5 eggs
1 tsp. soy sauce
1/2 tsp. sesame oil
1 Tbs. toasted sesame seeds
1/3 cup flour
Olive oil, butter, or peanut oil for frying
1/2 lime

In a small bowl, whisk together the mayo, sriracha, and ketchup. Taste and adjust the amounts of everything until you like it. This is what my friend calls “the funky pink sauce,” and she advises that you just don’t think about what is in it. I support that advice
Heat a Tablespoon of oil or butter in a large frying pan, stir in the cabbage and scapes (or scallions) and saute with a big pinch of salt for a couple minutes, until the vegetables just start to soften. Then, remove from the heat.
In a large bowl, whisk together the eggs, soy sauce, sesame oil, and sesame seeds. Then, whisk in the flour until smooth. Stir in the cooked vegetables.
Using the same big frying pan (I didn’t even wipe it out), heat more butter or oil over medium-high heat. Drop large spoonfuls of the batter into the pan and squash them flat as they cook (they should sizzle when they hit the pan, otherwise the pan isn’t hot enough). Cook for a couple of minutes, until brown, then flip and cook until the second side is brown (just another minute).
Transfer cooked pancakes to a plate. Repeat until all of the batter is cooked.
Squeeze the half lime all over the okonomiyaki. Serve them accompanied by the pink sauce for dipping or spreading. And, if desired, sprinkle them with chopped peanuts, cilantro, sesame seeds, or bonito flakes to garnish.

Garlic Scape and Gruyere Biscuits
Adapted from Williams-Sonoma,

Yield: 14 biscuits

Prepared by Judy Nevius

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups shredded Gruyere cheese
1/4 cup chopped garlic scapes
3/4 cup buttermilk
2 tablespoons melted butter

Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and garlic scapes. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps.

Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.

Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.


Baked and Stuffed Grape Leaves

Prepared by: Kathleen Spaeth


2 tablespoons olive oil

¼ medium yellow onion, finely chopped

2 garlic scapes, finely chopped

7 stalks asparagus, finely chopped

1 handful of kale, finely chopped

1 cup fresh cooked chicken (or cooked ground beef or lamb), finely chopped

1 teaspoon fresh parsley, finely chopped

1 cup cooked white, brown or basmati rice or tri-colored couscous

32-36 grape leaves, rinsed in cold water

1 teaspoon lemon juice

1 ¼ cups low salt chicken broth or chicken stock

sea salt, to taste

cracked ground pepper, to taste

  1. Prepare fresh grape leaves: Bring cold water to a boil in a large 6 quart pot and carefully remove this hot pot from heat. Submerge the grape leaves for 2-3 minutes in the boiled water and gently push down with a wooden spoon. Carefully remove the grape leaves and rinse with cold water. Lay them out on a paper towel to dry.

  2. Make the filling: Saute yellow onion, garlic scapes, asparagus and kale in olive oil in a nonstick pan for ~ 5 minutes on medium heat. Add the cooked chicken and the fresh parsley and continue to cook this for another 4 minutes. Add the cooked couscous or rice, sea salt and pepper to filling mixture. Remove from heat and let cool for a few minutes.

  3. Filling the grape leaves: Flip each grape leaf over (with shiny side down). Remove stem with a sharp scissor or knife. Use a teaspon to place a small amount of the filling along the spot where the grape leaf stems join. Flip this over once to seal your frape leaf. Then fold your grape leaf sides in and then roll up to form a small packet.

  4. Preheat oven to 350 degrees

  5. Baking the Grape leaves: Place the stuffed grape leaves, seam side down in a deep glass or ceramic baking dish. Place grape leaves close together (and if layers if necessary).

  6. Mix chicken broth and lemon juice. Pour over grape leaves, making sure the liquid fills at least ½ the baking dish. If needed, add more chicken broth.

  7. Cover dish with aluminum foil and bake ~ 40 minutes.

  8. Serve warm or cooled to room temperature. Enjoy!

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