It’s garlic scape season! A scape is the bud of the spring garlic bloom that has yet to flower. We cut off these very long buds in order to encourage the plant to focus on growing the actual garlic bulb that grows in the ground. In the picture at the bottom of the page, you’ll see the garlic growing in the ground and there’s a long leaf with a light colored bud on it that has curled over and is pointing left. This is the scape before it’s cut off.
They have a much more delicate garlic taste – and a subtle sweetness – than traditional bulb garlic. Scapes are delicious chopped and added to omelettes, scrambled eggs and stir-fry dishes like you would spring onions or shallots. They’re a lovely addition to creamy, roasted potatoes.
They also make a superb pesto. Eaten raw, garlic provides those infamous, extraordinary health benefits in addition to flaming hot breath.
10-12 large garlic scapes
1/4 cup of grated or shredded parmesan
1/4 cup of pine nuts or sunflower seeds
1/4 a cup of olive oil
Salt and pepper to taste
Blend all the ingredients except for the oil in a blender. Mix in the oil when the other ingredients are blended well. If your pesto is too thick, add a drizzle of extra oil. Serve on bruschetta, toast points, crackers. Or add a dollop to soups, pasta and cheese plates. Delicious!