Garlic Scape Butter
Along with ramps, there’s a brief few weeks when garlic scapes (which grow on the same plant as garlic bulbs) are in season. It’s now probably just getting close to the end, then we’ll have bulbs of locally-grown garlic available in the markets. That is the time to stock up. For now, however, a good way to continue having this delicately-flavored produce on hand is to use it in a compound butter and to freeze that. I like to add it to eggs, pasta, and other dishes that need just a little lift and a bit of a savory punch.
Serving size: 1/2 cup (one stick)
Prep time: 15 minutes
1 stick (1/2 cup or 8 oz.) Unsalted Butter, softened
1/4 tsp. Salt
1 pinch Black Pepper, freshly ground
2 Tbsp. Garlic Scapes (bulb and greens), finely chopped
Place butter in bowl. Add salt and pepper. Add green and bulb parts of garlic scapes. Make sure not to use any of the green part that has gotten to woody or stringy.
Mix together thoroughly with a wooden spoon or spatula or fork. This is best to do without a food processor or hand blender, as the butter will get too soft and will start to melt if you use that equipment.
Working quickly, so as not to allow the butter mixture to melt, work with it until the block of butter is more or less uniform. When the butter mixture has been shaped into a rectangular-ish block, finish it by wrapping the entire form in plastic wrap and in twisting the ends. I think this is one of my better attempts at doing this. Place in the freezer to harden and keep it there until ready to use. You can cut off slices of the butter mixture as you need to use it, keeping the rest frozen. Don’t forget to label it so you don’t get it confused with the Ramp Butter you made earlier!