Organic Vegetable Recipe Ideas from Root 5 Farm

Garlic Scape & Cheddar Scones

4/12/2026

I originally started making this scone recipe with wild garlic (aka ramps) when they pop up in spring. Garlic scapes feel ephemeral too, and have a similar flavor profile…so I figured they would make a great substitution.
When garlic scapes come fast and furious in midsummer, I like to use them up in as many recipes as possible, but sometimes I don’t feel like eating scapes for breakfast, lunch and dinner. The dough for these scones freezes really well, so it’s a great way to extend garlic scapes' limited season and enjoy them later in the year.

Ingredients
2 cups all purpose flour
1 tbsp baking powder
1 tbsp white sugar
½ tsp salt
6 tbsp cold butter, cut into small pieces
¾ cup grated sharp cheddar cheese
2 eggs
½ + cup milk, cream or sour cream
3-5 garlic scapes, chopped finely

Method of Preparation

Preheat the oven to 425F and line a cookie sheet with parchment.
Mix together the flour, baking powder, sugar and salt. Add the cold butter and use your hands to work it all together. It should eventually form a sandy/crumbly texture.
Add the shredded cheese and chopped garlic scapes and mix to just combine.
In a bowl whisk together the egg and dairy- add this to the dry ingredients and stir together until a sticky dough forms. Don’t overmix it!
Turn the dough out onto a floured surface and pat down- here you can choose your shape. You can cut out into circles or cut into triangles or squares. You want to divide this into 8 large scones
Place them on the baking sheet and bake for 20-25 minutes, until golden brown.

Garlic Scape Breakfast Tacos

4/7/2026

Garlic Scape Breakfast Tacos
This simple recipe has become my mid summer obsession, and I wait for garlic scapes to come into season specifically to make these. Super simple to throw together, but packed with flavor, these breakfast tacos come together in 10 minutes. Pack them up and take them with you on a summertime adventure, or stay home and load them up with your favorite toppings.

Ingredients
1 Tbsp butter or oil, divided in half.
4-6 farm fresh eggs
4 six inch flour tortillas
4 garlic scapes, chopped
2 oz of your favorite melty cheese
Salt & Pepper

Method of Preparation

Heat a frying pan or cast iron skillet. Add half of the butter and all of the chopped garlic scapes. Cook for a few minutes until fragrant and slightly soft.
Set the scapes aside and use the same pan to cook your eggs. Lower the heat a bit and quickly scramble until just set. Add your cooked garlic scapes back in and cook until you reach a soft scramble. Season to taste with salt & pepper.
In a second, larger frying pan, heat the remaining butter. Add your tortillas and evenly cover with cheese. Top with your scrambled egg mixture and fold the tortillas in half. Toast on each side until golden brown.
Eat these as is, or top with fresh salsa or hot sauce like Root 5 Farm SriRAWcha

Quinoa with Maple Beets, Garlic Scapes and Broccoli

6/28/2016

This is a colorful side dish that is easily made ahead of time to take along for a summer picnic.

Ingredients:
1 cup quinoa cooked according to package directions. Set aside in large bowl and chill.
1 head chopped broccoli florets
1⁄2 cup water
1⁄4 cup garlic scapes finely chopped
1 bunch medium beets washed and cut into small cubes
2 purple peppers diced
2 Tbsp Maple Syrup
3 Tbsp Olive Oil (divided)
Juice of one lemon
Salt and pepper to taste
1⁄2 cup goat cheese, crumbled

Directions: In a medium saucepan place the broccoli and water. Bring the water to a boil, as you steam the broccoli. This will take about 10 minutes. Strain the broccoli, sprinkle with salt, pepper and refrigerate, uncovered.

In a medium cast iron pan place the garlic scapes and the beets, add 1 Tbsp of oil and the maple syrup. Turn heat to low and cook for 10 minutes. Increase heat to high, and cook for 30 more seconds.

Remove the beets from the heat and place on a plate to cool. Place the plate uncovered in the
refrigerator. Let the beets cool for 20 minutes. While the beets cool, chop the purple peppers. Next crumble the goat cheese and set aside.

Remove the quinoa from the refrigerator. Once the beets/broccoli have cooled toss the prepared veggies in with the quinoa. Add the goat cheese and lemon juice. As well as the remaining olive oil. Add salt and pepper to taste. Optional garnish: Sliced Almonds, Chopped

Garlic Scape & Cheddar Scones

Garlic Scape Breakfast Tacos

Quinoa with Maple Beets, Garlic Scapes and Broccoli

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Garlic Scape & Cheddar Scones

Garlic Scape Breakfast Tacos

​Quinoa with Maple Beets, Garlic Scapes and Broccoli

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Authors

Quinoa with Maple Beets, Garlic Scapes and Broccoli