Hardneck garlic has gifted us with their green flower stems this week at the Collingswood Farmers’ Market. The stems, or ‘garlic scapes’ are a spring delicacy available from Savoie Organic Farm. The scapes are removed so that all of the resources may go towards growing the garlic bulb. Rich in vitamin C, garlic scapes have a mild aroma and flavor in comparison to the bite of garlic cloves. These will certainly not ward off any vampires. If scapes are an unfamiliar ingredient for you, start out with a pesto recipe.
garlic scape dipping oil
Use your favorite olive oil as a base and add various flavoring components. I started with California Olive Ranch Arbequina Olive Oil and added sliced garlic scapes, sundried tomatoes, olives, fresh thyme, dried red pepper flakes, dried oregano and dried bay leaves. Taste and adjust until you like it. Garnish with freshly ground black pepper just before serving.
Tip: Crush dry herbs between your fingers to release oils and flavors.
½-1 cup extra virgin olive oil
2 garlic scapes, sliced crosswise
sundried tomatoes, sliced thin
green castelvetrano, black shriveled nyon or beldi olives, drained
½-1 teaspoon fresh thyme leaves, or ¼ teaspoon dried thyme
1 whole dried small red chile, or ¼ teaspoon dried red pepper flakes
¼ teaspoon dried oregano
1 fresh or dried bay leave
Combine all ingredients and allow to sit at room temperature for 1 hour before serving. Serve with bread and a charcuterie board.
More garlic scape recipe ideas as pictured: I folded thinly sliced garlic scapes into homemade mayo for blt sandwiches. If you don’t want to make mayo, fold the scapes into your favorite brand. / The focaccia recipe titled overnight pizza dough with poolish is from the book Flour Water Salt Yeast by Ken Forkish. I added 1 cup sliced garlic scapes after the second fold. In addition, a link to Serious Eats has been provided above for a well written and photographed no-knead focaccia recipe. / The pesto is a recipe I created for my upcoming final exam. In a food processor, combine ½ cup roasted pistachios and 5 garlic scapes to a coarse chop. With the food processor on low, slowly pour in ¼ cup extra virgin olive oil and process for 20-30 seconds or until you have a cohesive mixture. Place mixture into a bowl and stir in an additional ¼ cup extra virgin olive oil. I served this pesto over stuffed pasta with a generous grating of fresh parmesan cheese. The pesto can be used as a sandwich spread or even a nice addition to a charcuterie board.