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Most of the scapes on the garlic have been removed and I have about 70 or 80 to use or sell. The scape is the developing garlic flower – the fully-blooming flower is pictured bottom right – and it’s removed in order to allow the plant to direct its energy to the bulb.

Pictured bottom left is the scape growing on the garlic stalk viewed from above. See our Instagram story for a video that gives you a much clearer picture.

Scapes have a much more delicate, subtle sweetness than bulb garlic. They 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.

Garlic Scape Pesto

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!

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