I’d never heard of garlic scapes until I read about them last year on the 30 Bucks a Week blog. Scapes are the stalks of some varieties of garlic plants, they have a milder flavor than the bulb and can be used in any way you’d use regular garlic.
I’ve never seen them sold anywhere either, I guess the season for this part of the plant is very short, but still, why would farmers let it go to waste? But, we got some in our CSA last week!
We made the Garlic Scape Pesto recipe from 30 Bucks a Week, following it exactly except for the replacement of cheese with nutritional yeast:
Vegan Garlic Scape Pesto (Makes 2 large servings)
7-8 garlic scapes, roughly chopped
juice of 1 lemon
zest of 1 lemon
1/4 toasted slivered almonds
couple splashes olive oil, to taste/consistency preference
2 T nutritional yeast
salt & pepper to taste
Directions: Put everything in food processor and pulse until creamy. I added a little drizzle of water at the end to get a creamier consistency without adding more oil.
We ate it mixed with whole wheat pasta and peas. An odd combo, but the only frozen veggies we had on hand. Nathan and I both agreed it was amazing, I’ve never tasted anything like it. The garlic flavor wasn’t overwhelming, you could taste the lemon more because of the zest. Peas were the perfect light & sweet veggie addition.
While we were getting ready to cook, Nathan said, “hey, what am I?”. I turned around to see this:
“Hahahaa, I have no idea.”
“A Scape Goat”.