Garlic plants are 100 percent edible—all parts! So while the bulb we are so familiar with is maturing underground, we can still enjoy the bite this allium family plant imparts. These bright green, curly scapes shoot up from the bulb in late spring and are harvested for our CSA. Hear a bit more about them from Jack Algiere:
What can you do with them? Sometimes the best way decide how to bring an ingredient to table is to brainstorm. Here’s what the Stone Barns team came up with while the garlic scape harvest came in:
- add sliced scapes to stir fry like a scallion
- chop into guacamole or salsa
- chop and add to softened cream cheese
- use as green onions in soup
- add to salads, or bruschetta
- add to soup stock
Some simple recipes:
Garlic Scape Pesto
1⁄2 lb. scapes
1 cup olive oil
2 cups Parmesan cheese
In a blender, combine scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.
Roasted Garlic Scapes
Put scapes a lightly oiled roasting pan, top with salt. Put pan in hot oven (425 degrees) for 30 to 45 minuted, or until brown. Serve as a side dish.