Garlic Scapes:

No need to be longing for your garlic bulbs to ʻhurry up and be readyʼ because garlic send you a preview in the form of scapes. Scapes are the flower stalks produced by the hardneck garlic plant a month or so in advance of the bulb being ready to harvest; they should be removed to ensure the plant puts its energy into bulb development rather than seed development. To remove them, cut the stocks down as far as the first leaves.

AND the best part is they are quite a delicacy, having a lovely mild garlic flavour without the heat of full-fledged garlic. Serve them simply sauteed - with a touch of balsamic vinegar - as a side vegetable or add them raw to salads. Two of our favourite recipes follow:

a) Garlic Scape Pesto

  • 1 cup grated parmesan cheese
  • 3 tbsp. lime or lemon juice -- fresh is best
  • 1/4 lb scapes
  • 1/2 olive oil
  • Salt to taste

Puree scapes and olive oil in a food processor until smooth.  Stir in cheese, juice, and salt.  Serve on bread, crackers, or pasta.

b) Garlic and Swiss Chard Frittata (spinach if yours hasn't gone to seed already)

  • 3 tbsp. olive oil
  • 8 eggs
  • 1 cup chopped raw chard
  • 1/2 cup grated parmesan cheese
  • 1 tbsp chopped parsley or basil
  • 1/2 cup finely chopped garlic scapes
  • Salt and pepper to taste

Preheat oven to 350 degrees.In a large bowl mix all ingredients except oil and scapes. Heat oil in an ovenproof skillet. Add the scapes and saute until tender on medium heat - about five minutes. Pour egg mixture into skillet over garlic; cook on low heat for three minutes. Place in oven and bake uncovered for about 10 minutes until the top is set. Enjoy!

 

Yummy Herb Concoctions:

a) Chive Flower Vinegar

Fill a wide-mouthed jar with chive flowers, cover completely with white or red-wine vinegar and seal.

Allow vinegar to steep, tasting every few weeks.  Once the flavour is to your liking, strain out the chive flowers and pour the vinegar into a container.

 

b) Herb-infused Salt

Use some combination of: basil, chives, lavender, marjoram, oregano, rosemary, tarragon, and thyme

Pick one cup of fresh herb leaves and chop them finely.

Lightly pound them together with one cup sea salt in a mortar and pestle.

Spread the mixture onto a cookie sheet or baking dish and heat slowly in the oven (lowest possible temperature) until the herbs are dried.  This can take anywhere from 15 minutes to an hour, depending on the herbs and your oven’s lowest temperature.

Set aside to cool and pour into a glass jar to store.

Makes about one cup.

(Adapted from “Grow Great Grub” by Gayla Trail)