Garlic scapes are the tender young stalks of hardneck garlic plants, cut in late spring and early summer to encourage bulb growth. Scapes have a mellower taste than garlic cloves, and we love their green, almost sweet bite — as well as their beautiful shape! A versatile cross between garlic cloves, green onions, and asparagus, they can be can roasted, pickled, stir fried, and used in pesto, salads, soups, egg dishes, and dips. Garlic blossoms, like chive blossoms, are wonderful accents to salads and herb vinegars.
At the Hollywood market, we bought garlic scapes and blossoms from Finley Farms (whose proprietors were recently profiled in the LA Times). We used the scapes in a simple, summery pasta dish, finely chopping and sautéeing them with yellow pattypan squash, squash blossoms, and basil. We added the blossoms to tofu egg salad. Do you have a favorite use for garlic scapes or blossoms?
(Images: Gregory Han and Emily Ho)