Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic. When they’re young and tender, they look like curly green stalks with tightly closed buds on top. Raw scapes are crunchy like green beans or asparagus.They’re much more mild in taste than the garlic bulb, and you can eat scapes raw or cooked.
The season for scapes is short, and the demand is high, so you have to be on the lookout for them. Our farmers have been selling out. If you see them, grab a big bunch. Garlic scapes will keep for weeks in a plastic bag in the refrigerator.
Prepping scapes is super easy. Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. Here are links to a few garlic scape recipes:
Garlic Scape Pesto
1 cup garlic scapes, buds removed and chopped
1 cup extra virgin olive oil
1/2 cup walnuts
1 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon salt
Place all ingredients in a food processor or blender and puree until smooth.
Refrigerate covered for up to two weeks. The flavor will mellow some as it sits.
Pickled Garlic Scapes – Quick and Easy Refrigerator Method
1 quart water
1 quart white wine vinegar
1 cup sugar
2 tablespoon salt
2 bay leaves
1 teaspoon each peppercorns, coriander seeds, mustard seeds, fennel seeds
2 sprigs fresh thyme
4 dried cayenne peppers (my addition; I put one in each pint jar)
1 pound garlic scapes, washed, cut into 2 inch lengths or just coiled up whole scapes.
Bring everything but the scapes to a boil, simmer 15 minutes, pour over scapes. Cool and store in the fridge for as long as they last. This makes approximately 4 pints or 2 quarts.