We plant garlic in October the season prior and begin harvesting in July. In June, before harvest begins, some garlic varieties send up seed stalks – these are called garlic scapes. We cut them off to allow the plants to put their energy into growing big bulbs (and not growing the seed stalk) – but the benefits of cutting off the scapes are two-fold, as they are excellent to eat! They can be used like scallions, though some may find them too strong to be eaten raw.  They are crisp with a sweetness and incredible garlic essence. They are excellent roasted or sautéed with other vegetables. You can also coat them lightly with a little olive oil and salt and pepper and roast them on the grill or under the broiler.

Garlic Scape Pesto

  • 4 garlic scapes (chopped into 1” sections)
  • 1/2 cup olive oil
  • 1 cup grated parmesan cheese

In blender combine scapes and olive oil, drizzling in oil until you reach a consistency you like. Pour mixture into bowl and blend in cheese by hand. Great on pasta, pizza, sandwiches or as a dip.