There are those brief not-to-be-missed moments when something comes into season... now in early June, that something is garlic scapes!
Harvested from the garlic plants' above-ground tops, scape are a more delicate version of garlic and can be used in many ways, and enjoyed raw or cooked!
Kudos to our awesome garden manager Jacinto for suggesting we grow garlic, and of course, creating a beautiful garlic garden!
Scapes store well for several weeks in the fridge (a paper bag will do), or you can preserve them.
Google for recipes (we made a fried scape - yum!), or here are two to try from our friends Farm Fresh Rhode Island.
Snap Pea Salad Tossed in Garlic Scape Dressing
Ingredients: Snap Pea Salad 1 lb. Sugar Snap Peas — trimmed, strings removed 2–3 c. Peppery Arugula — washed Sea Salt — to taste Preparing the Salad 1. Slice snap peas into halves. 2. Combine washed arugula, halved peas, and garlic scape dressing. 3. Serve immediately, or place in refrigerator until ready to serve. Ingredients: Garlic Scape Dressing 6 Garlic Scapes — chopped 1/2 c. Plain Yogurt 5 Basil Leaves 1 c. Olive Oil 2 Tbsp Lemon Juice Salt and Pepper — to taste Preparing the Dressing 1. Combine all ingredients—except the oil, salt, and pepper—in a food processor or blender. 2. Then slowly add in the olive oil until creamy and well blended. 3. Add salt and pepper to taste.
Garlic Scape Pesto
Ingredients 2 c. Garlic Scapes 1/2 c. Toasted Pignoli/Pine Nuts (or Walnuts) 1/2 c. Lemon Juice 1/4 c. Olive Oil 1/4 c. Sun-Dried Tomatoes — optional Grated Romano Cheese Preparing the Pesto 1. Combine garlic scapes, toasted nuts, lemon juice, olive oil, and sun-dried tomatoes in a food processor or blender. 2. Add additional lemon juice for a smoother consistency. 3. Enjoy immediately with your favorite chips, flatbread, or... anything you like. Consider freezing in small batches to use throughout the year!