Garlic – more than just a  bulb!

A few years ago, Ingrid from the Armstrong Farmers’ Market shared a little secret with me – a really good part of garlic is actually the scape. And that was the day I became a little obsessed with garlic scapes.

What is a scape? Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic. When they're young and tender, they look like curly green stalks with tightly closed buds on top. Farmers and gardeners harvest them at this time of year so that they won't drain nutrients from the garlic bulbs that will be dug up in a couple of months.

That Saturday I left the market with bags (yes – bags!) of garlic scapes and started looking for ways to use and preserve these spring treasures.

I started with something fairly easy that I knew I would use - Garlic Scape Pesto. Who doesn’t love pesto – it puts a bit of sunshine in pasta and soup for a whole dreary winter – and also made a quick appetizer on crostini.

I was also thinking that if you could pickle asparagus or beans – was it possible to pickle scapes? So to the computer I went – and found out that not only was it possible, but Garlic Scape Pickles were pretty tasty.

So, before you run away from the giant pile of them at the farmers' market or snip them from your garlic and plop then in your compost, grab a handful and give one of these recipes a try.

And Ingrid – thanks for the tip J I can hardly wait to replenish my supply of Garlic Scape Pesto!

Garlic Scape Pesto

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

In a small, dry pan over very low heat, lightly toast the pine nuts, stirring or tossing until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. 

When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

To freeze: put in small freezer containers or freeze in ice cube trays until solid – then transfer to a freezer bag. One of my ice cubes = 1 tbsp. of pesto.

Pickled Garlic Scapes

1 pound garlic spaces (approximately 2-3 bunches)

2 tsp. dill seed

1 tsp. whole black peppercorns

1 1/2 c. apple cider vinegar

1 1/2 c. water

2 tbsp. pickling salt

Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and 2 pint jar. Divide the dill and black peppercorns between the jars then pack the trimmed scapes into the jars.

Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a month before eating. Enjoy!