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  • From: "Tradingpost" <tradingpost@gilanet.com>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] The Great Garlic Scape
  • Date: Sun, 30 May 2004 20:56:32 -0600

from: http://www.moscowfood.coop/archive/scapes.html
The Great Garlic Scape

by Mary Jane Butters, from the June 2002 newsletter

Save Your Scapes! Sometimes I think I should parade around the Co-op
carrying that sign. Too many local garlic growers are composting
their scapes and not enjoying one of the most delicious ways to eat
this wonderfully healthful plant.

Usually in mid-June, garlic that is growing on the Palouse bursts
upward with a curly seed top known as the scape. Scapes are the
flowerstalks found on all members of the Allium family (onions,
leeks, chives, and garlic). In garlic, the scapes curl as they grow,
and ultimately straighten, and then grow little seed-like bulbils.
Garlic producers remove the scapes to enhance bulb development.

Most farmers waste these flowertops, but we've learned how great they
can be. When the scapes are newly-budded and while they are still in
full curl, they are tender and provide a delightfully subtle garlic
flavor. After the scapes have straightened and the flowertop is
maturing, they are tough and unappetizing.

However, when the scapes are coiled like a pig's tail-usually mid- to
late June in this area-they are delicious and ready for harvest. They
add a tender crunchiness if added to salads and soups, or cook well
in stir-fries.

And best of all, these scapes can be made into Garlic Scape Pesto by
blending the scapes with olive oil. This pesto spread is delicious on
pizzas or sandwiches. Since the scapes are fresh for only a few weeks
annually, this garlic pesto is also seasonal food. The scapes make a
pesto that is a pretty green color that has a rich garlic flavor, but
without a hot garlic bite. During the season, I eat it two or three
times daily.

Rich Hannan, of the USDA's Western Region Plant Introduction Station
at WSU, first shared with us the idea of using garlic scapes for
pesto. Rich is in charge of storing and saving seeds or all kinds of
crop varieties to maintain biodiversity. He has cataloged and stored
197 different strains or varieties of garlic.

He told me that he first had Garlic Scape Pesto in 1986, when
visiting a friend in New York. He liked both the recipe and the idea
of using what had previously been considered a wasted part of the
plant. A few years later, he shared the recipe with me.

Now, I am sharing Garlic Scape Pesto with you. The Co-op Deli will
offer this for sale this month. Please come try some at the
MaryJanesFarm booth at the Farmer's Market. We're in the middle of
the northern-most row, next to the Hotel.

Garlic Scape Pesto


1/2 lb. organic scapes (chopped into 1" sections)
1 c. organic olive oil
2 c. grated parmesan cheese


In a blender, combine the scapes and olive oil. Pour mixture into
bowl and blend the cheese in by hand.




  • [Livingontheland] The Great Garlic Scape, Tradingpost, 05/30/2004

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