It has been a long time since I wrote a haiku. Here we go…ahem…

Fragrant garlic scapes

Unsure how to cook with you

Had no luck before

When we were part of the CSA (that failed experiment I’ve mentioned before), we were introduced to garlic scapes. They are the flower and stem of a garlic bulb that farmers remove so that the plant directs its energy toward the bulb and not the flower. The bulb is the goodness (but I know I don’t have to tell YOU that, gentle reader). Anyhoo, the CSA sent us home with scapes for a few weeks in a row with mentions of, “Garlic Scape Pesto, mmmmmm.” Well, I tried to make that. The scapes were sort of grainy, even, dare I say, woody. They were still green, but, well, stiff and no matter how much I boiled or sauteed them, I didn’t like the texture of the pesto. It was like eating pasta with flavored, green wood shaving sauce. (I have this texture-thing with food. Bamboo shoots, for example, have been invented by Satan to ruin my food with their grainy, crunchy grittiness. Ewww. Putting fruit chunks in ice cream is equivalent, in my book, to boiling live kittens. Wrong. Very wrong. And gross. Powdered mashed potatoes…you get my point.)

So, the garlic scape pesto was inedible. Here we are and it is garlic scape season. They’re patiently sitting in the fridge, waiting to be transformed from deliciously garlicky flavor-sticks (they smell fantastic, like a combination of pea pods and super mild garlic) into something edible.

First, here’s the process of procuring a garlic scape.

Step 1. Notice the garlic scape.

Step 2. Cut and save the garlic scape.

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Step 3. Use the garlic scape. This is where I’m lost. I need to do some hunting for recipes. If you have one. Please share. If I find any that work, I will post them.
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