On the Farm now: Garlic Scapes

 Just this week we began  harvesting a very unique and wonderful crop - garlic scapes.
You are probably wondering just exactly what these strange,  snakelike things are, and how in the world you are supposed to use them.  Have no fear - as complete garlic worshipers we are here to answer your questions and introduce you to an exciting new food that has many culinary possibilities.
Garlic scapes are the flower stalks that are produced by hard neck garlic varieties once they are close to maturation.  As they emerge, we remove these flowers to force the plants energy into making  bigger bulbs the last month they are in the ground, and as an added bonus the scapes are a delicious crop in their own right when harvested young before the flower begins to open.
Pungent and garlicky when raw, and delicate and tender when cooked, garlic scapes have endless uses in the kitchen.  They can be chopped and used in place of garlic in any recipe which is so welcome for me since last years supply of garlic is finally running out! It will still be another month or so before the new crop is ready to be harvested and cured, so the scapes provide the garlic element in our meals, and often become the inspiration for a new recipe. They are amazing tossed whole in olive oil and then grilled, sauteed or roasted like in this recipe for grilled garlic scapes.  As with roasted garlic cloves this process mellows the flavor and softens the texture so that it is reminiscent of asparagus and is more vegetable than herb.  Used raw they give a peppery, savory bite to any dish - and they make an amazing garlic scape pesto  as well! 

Since each head of garlic only produces 1 scape they do not have a long season. As soon as we snap the scape off of every bulb that's it - they are done! We encourage you to try them out for yourself and share your favorite ideas and recipes with us now while you still can! Here is one I just came up with tonight - it was soooo good and really easy!

 PARMESAN GARLIC SCAPE BREAD

1 baguette       
Butter
Garlic scapes, diced
Grated Parmesan cheese

Cut baguette in half lengthwise and spread generously with butter.  Sprinkle diced garlic scapes on top and broil (or bake) in oven until bread just begins to toast.  Remove from oven and cover with grated parmesan cheese.  Put back in oven and cook just a minute longer, until cheese is melted.

The scapes are on sale at our farm stand for another week or 2, bunches of 10 for only $1.