Of all the vegetables from my CSA box, garlic scapes look the most like something you might find in a Dr. Seuss book. With their tall green fronds they look like ridiculously curly tulip stems, and end in long pointy shoots.
These are the flower shoots of the garlic plant; our farmers cut them down, so that the garlic bulbs will grow plumper. They’re delicious! Garlicky, but with a green taste that’s addicting. June and early July is Scape Season, and we love to use the silly looking things in all sorts of ways.
- 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
- 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
- make a simple garlic dip: stir minced scapes and some fresh dill into softened cream cheese