There’s such a short season for garlic scapes in the spring: I look forward to them every year in my CSA box and at the farmers market. They are the shoots of the hard neck garlic plant; our farmers cut them down so that the plant produces full bulbs, rather than flowers. With their tall green fronds they look like ridiculously curly tulip stems, and end in long pointy shoots.
They’re delicious! Garlicky, but with a green taste that’s addicting. June and early July is Garlic Scape Season, and they are versatile!
- Garlic Scape Pesto
- Double Garlic Soup
- White Bean and Garlic Scape Dip
- add into salads and dressings
- chop finely and work into butter for a lighter garlic bread
- in a cream cheese dip: stir minced scapes and some fresh dill into softened cream cheese
- treat them like green beans: cut the scapes in 2-inch pieces, blanch briefly, and toss with a lemony vinaigrette
- chop and use in stir-fries and sautés
