This week’s harvest includes: Zucchini, Broccoli, Snap Peas, Lettuce, and Garlic Scapes! We were able to provide members with some garlic scapes last week and had a few people share some recipes, but a few others were wondering what the heck are these things. So we thought we’d share some more information this week.
So what are scapes? They are essentially the flowering stem of garlic. If left alone, they would flower. But cutting these funky curlicues from the bulb allow the plant to expend more energy to growing the garlic bulb. So we harvest them in late spring/early summer to ensure that we have delicious garlic bulbs for you in the fall. The byproduct – yummy garlic scapes for you now!
So what do I do with them? They taste very similar to garlic, but milder, so use them anywhere you’d use garlic. One member had a great suggestion if you can’t use them all right n0w – make pesto and freeze it! See our recipe below.
Some other options:
- Pickle them
- Roast them and eat like asparagus
- Puree with chickpeas for garlic hummus
Garlic Scape Pesto
- 1/4 lb garlic scapes
- 1/2 cup olive oil
- 2 Tbsp lemon juice
- salt to taste
- 3/4 cup grated parmesan cheese
Puree scapes, olive oil, juice, and salt in food processor. From this stage, you can either freeze it. If serving immediately, blend in the cheese. (When freezing, add the cheese after thawing and before serving).
It’ll last a few days in the fridge. Or in the freezer for a few months. I think I’m going to add this to some pasta with my zucchini this week for an easy lunch!
How will you use your garlic scapes?