Scapes
Local food is particularly special in the fact that it is fleeting. My favorite aspect is that in order to catch that perfect taste you must be in tune with the weather, season and farm. Garlic scapes are one of those fleeting seasonal foods. The scape of the garlic is the flower of the plant. It’s long, green, curly Q that begins to grow in late May. It should be harvested when it begins to curl so that the plant can dedicate its energy to the bulb and not reproduction. In northern climates, the garlic scape is typically ready to harvest in June.
Since we grow 10 varieties of heirloom garlic, it is interesting to see how the scapes vary depending on what variety they are. The scapes are noticeably larger on the bigger varieties like German Hardy and Music. Smaller varieties like the Chesnok Red, the scape is much thinner and shorter.
This year at Ecological Gardens we sold our scapes to SpoonRiver restaurant, Chef Shack, Foxy Falafel and Local D’Lish. The scapes were made into pesto, pickled for relishes and tartar sauce and sold fresh. I pickled some of the scapes for our family – seriously bold taste, a little goes a long way, but has now become one of my favorite ways to enjoy scapes. Take your favorite dilly bean pickle recipe and use it on the scapes. I prefer to cut the flower head off, although it is edible. If time is short – you can always grill them with some olive oil and salt!
The scape is naturally beautiful. I am in love with its whimsical style. I love how they curl around into a double helix, the long thin closed blossom, how they looked bunched and how they bloom. I save one bunch for a vase just to watch them bloom. Eventually the snaking scape stands up completely straight and opens up to a myriad of small balls, much like it’s cousin the onion.
If you don’t see garlic scapes at your co-op, grocery store or farmer’s market – ask for them! Savor the season.
