the great garlic scape!

26 06 2008

garlic scape

PEOPLE! It is garlic scape season!!!! WOO HOOO! If you haven’t tried garlic scapes yet, then make this YOUR YEAR to do so. They have the lovely pungent taste of garlic without the stinky breath after-effects.

Garlic scapes are like the scallions of an onion (or so I’m told…). They’re the part that goes all curly and gets a little flowery bud on the tip (you can see the ones in the photo had just started to curl – they will often be curlier). Chop off the bud and the rest is yours to play with in the kitchen. Chop them up in a salad, mix them in with a cream cheese dip, throw them in a stir fry, or get even more creative! I’d say garlic scapes can handle almost any recipe you throw at them.

If you’re not sure where to start, try this recipe. It can be served fresh or put in the freezer for a rainy day.

Garlic Scape Pesto

  • 1 cup garlic scapes, flowery tops removed
  • 2/3 cup olive oil
  • 1/4 cup nuts (you can use any kind… walnuts, almonds, pine nuts, etc)
  • 1/3 cup grated parmesan

Put the scapes in a blender and pulse until they are almost mushy. Add the rest of the ingredients and pulse briefly until the mixture is even. Serve and enjoy! (If you plan to freeze the pesto, add the nuts and cheese AFTER you unfreeze it. All pestos freeze best without those two added.)

P.S. For anyone who is growing garlic, and shy to cut the scape lest the bulb be affected… well have no fear! I spoke to one of the farmers at the market last weekend and he said cutting the scape is actually good for the bulb. He said depending on the type of garlic, removing the scape can up-to-double the size of the garlic bulb. You’d be a fool not to!




3 responses

27 06 2008
chocolate shavings

I’ve never tasted garlic scapes, but by your description I’m really tempted to!

27 06 2008

Well, I’ve tempted you and now you’re tempting me with thoughts of chocolate! 🙂 Let me know if you do try the scapes, and what you think of them!

29 06 2008

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