This time of the year makes me so happy.
It’s like Christmas, but in the middle of the summer, so it’s warm. There is a very small window, every year, usually in June, where garlic scapes are in season. It’s a short window–usually only a few weeks, so I go mad buying and making stuff out of these delicious green curly delights.
If you’ve never heard of them before, garlic scapes are the green tops of garlic which sprout in the spring. They are milder in taste than the actual cloves, and thicker and more fibrous than say, chives or a scallion.
But holy smokes, are they tasty! You can do so very many things with them, and I thought I’d share some of my favorite ways to use them with you.
- Stir-frys. We eat a lot of stir-frys at our house. They are easy and healthy. I throw some rice in the rice cooker, or if we are really running late, I just make some noodles. Then I sautee up some diced tofu that I’ve tossed in cornstarch and set it aside. Finally, I quickly fry up whatever fresh veggies we have on hand–Michael likes broccoli and cauliflower, I usually have carrots and zucchini and onions, too. Dice up your garlic scapes and add them to this mix. Finish with a little sauce (we like hoisin) and voila! Dinner!
- Garlic Scape Pesto. This is the one I’ve been making for years. I make a huge batch and freeze it in ice cube trays, and it lasts me all year long.
- Pickled scapes: These make an amazing garnish for that most Canadian of all cocktails: The Caesar. This recipe from the lovely Chef Heidi Fink.
- Garlic Scape Jam: I made this for the first time last year, and it took me quite a few fails to get it right. I love this on a cracker with a slice of brie.
- Garlic Scape Cheese Bread: This recipe is from Well Fed, Flat Broke, and the first time I made it, Michael’s eyes literally rolled back in his head. Yeah. It’s really good.
What’s your favorite way of enjoying scapes? Let me know in the comments below, quick! Before the season is over!