You can use scapes just like you would garlic; their flavor is milder, so you get the nice garlic taste without some of the bite. Use on top of pizza, in pasta, in salsas, and as a replacement for garlic in most other recipes. There are many things you can do with scapes, but my personal preference is to turn them into garlic scape pesto. It’s a sharper, greener take on traditional basil pesto that can be used to add a fresh garlicky zing to just about anything – Spoon it into soups, spread it on sandwiches, toss with cooked pasta, beat it into scrambled eggs, and (best of all) slather it onto pizza dough before adding on the toppings. It freezes beautifully, too, so it’s easy to make an extra-large batch to tide you over until next spring.
Although you’ll quite likely find yourself eating them straight from the bag that they traveled to your home from, you should also try serving cherries with dinner over ice. The ice slowly melt into the bottom of the bowl, dragging some of the buoyed little fruits with them. Those ones are the best – completely cold and crisp throughout, melting away the summer heat from the inside.
Cherries are a sweet summertime treat, but also a great fruit to enjoy for health and nutrition. Cherries are one of the top antioxidant-rich foods, contain melatonin for a good night’s sleep, and fight inflammation and pain linked to arthritis. A cup of cherries has 3 grams of fiber, which aids in digestion, lowers cholesterol, controls blood sugar and can help with weight loss. —Stemilt.com
Amounts per 1 cup, with pits (138g): Cherries are fat-, cholesterol- and sodium-free. A good source of Dietary Fiber (2.9 g / 12% DV) and Vitamin C (9.7 mg. / 16% DV). Also a source of Potassium (306 mg / 9%), Omega 3 amino acids (35.9 mg) Omega 6 amino acids (37.3 mg).
Featured Recipe: Garlic Scape and White Bean Dip
Wondering what to do with garlic scapes? Puree them into a quick and creamy, garlicky bean and garlic scape dip! Great as a healthy snack or for a party!
1 cup garlic scapes
2 15-oz cans white cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
1/4 cup water
1/4 cup chopped fresh parsley
kosher salt and pepper, to taste
Bring a large pot of water to a boil and set out a bowl of ice water. Add the garlic scapes to the pot and boil for 30 seconds. Drain and plunge the scapes into the ice water. This makes the scapes tender without overcooking them, bringing out their tender flavor. Roughly chop most of the scapes and finely chop a few for topping the dip (set aside for topping along with a sprig or two of parsley).
Add the roughly chopped garlic scapes, white beans, olive oil, water, and parsley to a food processor (or blender) and process until smooth. Add more water if it’s too thick. Taste the dip and add salt and pepper to taste.
Serve topped with a few finely chopped garlic scapes, chopped parsley, and a drizzle of extra virgin olive oil.
Recipe adapted from justalittlebitofbacon.com