A garlic scape is the best, most useful thing ever! These weird-looking curly thingies are the flowering stem of garlic. In garlic production, they are removed so that the garlic will focus its energy into growing the bulb. Up until recently, farmers around our region tossed them away. Now that more Americans are willing to try foods that the rest of the world has been eating for centuries, farmers can sell another perfectly good (or great) food.

Why are they the best things ever? You can use them just like you would garlic without having to mess with the peeling part. You can use them like chives and scallions. Eat them raw, stir-fry, puree, grill, pickle, wear them to ward of vampires. They last forever in the refrigerator and can be frozen which, BTW, is brilliant because you can pop-in and grab a stalk as needed.
People, do not miss the great scape opportunity!
Here are our recommendations for the two best things to do with garlic scapes:

Garlic Scape Paste
Puree a bunch of scapes and about 1/4 cup of olive oil.

Garlic Scape Pesto
Puree:
1/4 cup nuts
1/3 cup olive oil
parmesan cheese
4 oz garlic scapes
You can add kale, basil, parsley, or any herb or green!

 

This Week’s Field Goods Favorite
Garlic Scape

Garlic scapes are the immature flower stalks of garlic. Scapes are only available for a few weeks out of the year so we get them while we can. Use them as you would use garlic or scallions. They can be eaten cooked or raw. You can also freeze garlic scapes! Thaw as needed. More info

10 Things to Do With Garlic Scapes
Grilled Garlic Scape and Kale Pizza
Garlic Scape Pesto
Sautéed Garlic Scapes with Sesame Oil
Lemony Garlic Scape Spaghetti