GARLIC SCAPES
It’s only a very slight exaggeration to say that I belong to the CSA exclusively for the garlic scapes. I look forward to their curlicue, loop-de-loop shape, their surprisingly potent garlic flavor, and their crunch all year long, and I am sad when they’re gone.
Garlic scapes are the stem of the flower that the garlic plants send up when the bulb begins to separate into cloves. Farmers remove the scape before the flower opens; many believe that removing the scape makes the bulb grow bigger.
All parts of the garlic scape can be eaten. However, the bulbous part of the stem (which contain garlic seeds) is usually tough and stringy, and most cooks discard it.
Varieties in Your Share
Garlic scape (hardneck garlic)
Storing: Store garlic scapes in an open plastic bag in the fridge. It will last for several weeks, though its flavor will fade as it ages.
Preserving: Garlic scapes freeze fairly well, though they are no longer crunchy when thawed. To freeze, chop them into 6- to 8-inch lengths, blanch them briefly (about a minute), let them cool, and then freeze in ziplock bags. You can also lay the blanched pieces on a cookie sheet and freeze before bagging them. This keeps them separate when they’re frozen, so you can just take out a few pieces as you need them.
Garlic scapes can be chopped and used as you would use chopped garlic. The taste is slightly milder, but it does add a distinct garlic flavor wherever you use it.
You can also use garlic scapes as you would scallions, as a crunchy green garnish atop anything Asian inspired—stir fries, fried rice, noodles, etc.
RECIPES
CONTRIBUTOR
Diana
White Plains CSA