This morning, as the temperatures were predicted to rise well
into the 90’s, I ventured into the garden early to choose greens for
dinner. The garlic scapes’ long fang-like
curls beckoned me. I cut a half dozen;
picked beans and snow peas; snipped a variety of leafy greens (kale, collards,
beet greens); and headed into the kitchen to create Pasta Salad with Garlic Scapes that I could prepare
in the morning to avoid cooking in the heat of the day.
When garlic plants curl their tops to form beautiful spiraling
“scapes”, they offer a taste of the “coming attraction”, a sneak preview into the
pleasures of the ultimate garlic bulb harvest.
Scapes, like scallions, are less intense than the eventual root crop, and
can be used cooked or raw. Scapes are cut off when they stop curling so that the plant's energy is directed into the garlic bulb. Because scapes are available for only a week or two during the growing season, their flavor seems even more unique. Tomorrow, I'm planning to cut a few dozen scapes and try a no-cook garlic scape pesto.
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