A simple and delicious way to use garlic scapes: toss into vegetable sautées with a dollop of olive oil.
We are harvesting the garlic scapes!
It wasn’t too long ago that food-lovers and even chefs wondered, “What are scapes?” Today they ask, “Where can I get more?”
Scape season is short and sweet. Like lilacs, these culinary delights last only a few weeks. The scape is the brilliant green shoot that grows from hardneck garlic. Once it starts to curl like a pig’s tail, it’s ready to harvest. Scapes are best when they are young and tender, so get em while the gettin’ is good! We sell scapes locally and also by mail order. We send them off priority mail in a medium-sized, flat-rate box, complete with cool packs. Those of you who know and love scapes are already clicking on the “Add to Cart” button, but newbies might want a bit of guidance.
Garlic scapes are a favorite Go-to for sautées and stir frys. They behave a bit like chives with super powers. Not only do they add wonderful color, and a terrific garlic flavor, garlic they are high-fiber and contain good amounts of vitamin C, calcium, and pro-vitamin A. Mince them and toss them raw into salads and pestos for the greatest nutritional punch.
Here’s a simple Garlic Scape and Roasted Walnut pesto recipe to get you started:
Garlic Scapes
Roasted Walnuts
Parmesan or Asiago Cheese
Lemon Juice
Olive Oil
Salt and Pepper
Blend until smooth and creamy. Vary quantities depending on your taste. Use more scapes for more kick, more cheese for a silkier pesto. The amount of olive oil you use will depend on your intentions for the pesto: for a sandwich spread, use less olive oil, for a dip or pasta topping, use a bit more.
Here is a fun, sexy pesto recipe you’ll want to try (and a fun story about pasta). Serve this pasta with Flash-sautéed cherry tomatoes with garlic scapes and chives and culinary bliss is yours.
A votre santé et Bon appétit!