Fresh This Week
Notes from the Farm
Busy time at the farm, planting, weeding, picking. I spent the last two evenings in a field cultivating. The cool evening, with the air full of honeysuckle sweetness. Wonderful time to get work done after a hot day in the field picking berries. Lots more to plant to keep crops coming all season long.
Garlic scapes are the sprout of the garlic plant—a thin green stalk that curls above the ground and is more tender and sweeter than the bulbs that grow below ground. The season for garlic scapes is only a couple weeks; after that, they become tough.
Scapes can be used in place of garlic, scallions, onions or ramps in most recipes. They have a garlic taste, but it is milder and “fresher” than that of garlic cloves. They are a great addition to croquettes, guacamole, omelets, stir fries, salads and more. For a colorful take on garlic butter, mix chopped garlic scapes with softened butter, and other herbs if you like; herbed butters will keep refrigerated for a couple weeks.
Scapes store well for a couple weeks.
Garlic Scape Pesto
To make a quick garlic scape pesto (using garlic scapes instead of the more traditional basil), combine in a food processor until smooth:
½ cup almonds or pine nuts
½ cup olive oil
½ cup grated parmesan
1 cup garlic scapes
Serve immediately with your favorite pasta or crusty bread, or refrigerate and use within a few days. Note that this pesto is for serious garlic lovers. Since the garlic scapes are not cooked in this preparation, though milder than raw garlic, they still have a strong flavor in this quantity.
Recipe: modified from SeriousEats.com
Links of the Week
For more garlic and garlic scape recipe ideas, visit 2sistersgarlic, or try this white bean and garlic scapes dip from the New York Times. (You'll need one can of cannellini beans, garlic scapes, fresh lemon, salt, pepper and olive oil for the dip.)