Garlic scapes are the flower/seed stalk that shoots up from the garlic bulb. I like the way they curl and from what I understand if they not cut off they will eventually straighten out and bloom. The reason they cut them off they is so the bulb can get more energy to grow bigger and better.

The farmers’ markets and the CSA shares in this area are brimming with garlic scapes. Judging by the comments I heard at the market this morning, not everyone knows what they are or what to do with them. Tonight for dinner I’ll annoint them with some olive oil and grill them just like I do asparagus. They can be chopped thick or thin and added to salads and stir-fries.

My favorite thing to do with them is to make garlic scape pesto. It is super easy to make and refrigerates well for several weeks in a well sealed jar. I also plan on popping some into the freezer to top off my winter soups. I use this pesto on brushetta, pasta, eggs, foccacia, and just about anything I grill like shrimp, salmon, chicken. It’s also fabulous added to mayonnaise and smeared on a big roast beef sandwich. Now I’m hungry!!!

Garlic scape pesto

1 pound garlic scapes

1 cup grated parmesan cheese

Olive oil (about 1/2 to 1 cup)

Pine nuts if available

Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and pine nuts and process until smooth. Slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator.

I found this article here.

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Uncategorized by Wendy Van Wagner