|Love equals garlic scapes.|
Garlic scapes are the flower heads of the garlic plants and come from hardneck garlic; you'll see them looking like something from outer space at the farm markets now through the end of June, depending on where you are and what variety of garlic the farmer has planted. Longish green sticks with curly ends. Try if you can, to get the less curled scapes as they'll be more tender than the prettier curlicues. Most farmers lop them off as letting them develop can sap the strength from the garlic bulb, and also reduce their size when harvested. Lucky us. We get to enjoy the scpaes, and the garlic a few weeks later.
|Just picked and at their peak this week |
and for a few more weeks in June.
Keeping it simple allows me to add other things to it as I please, at serving time, like cheese, nuts or herbs. Or I can add it into other recipes where the usual cheese and nuts would be out of place. Nothing like a warm garden tomato with garlic scape puree and some fresh ricotta cheese. Spoon it over pastas, roasted vegetables or cooked new potatoes. Dip your bread in it. Wallow. The season is SO short.
There is no recipe, per se. Cut the scapes into 1/2" pieces and place in the bowl of your food processor or blender container. Add enough oil to barely cover them. Process to a paste. Add more oil until it's a thick sauce consistency. Use immediately, or store frozen. To keep the bright green color, press some plastic wrap onto the surface before sealing the container for the fridge or freezer.