It's a little early for this year's hardneck garlic yet, but we're thinking of it. It's about this time most garlic growers visit the rows and trim the top of the plant, called a scape, to encourage bulb development. The garlic scape is a completely edible, green vegetable with plenty of true garlic flavor. Use it in pretty much anything calling for garlic or green onions, or do as Larry does and eat garlic scape omelets (we served these briefly at last Saturday's farmers market as well).
You won't find garlic scapes in any other grocery store in town, and probably not again here until next year. If you have ever seen a recipe that called for garlic scapes, now is your chance. And if you are growing your own garlic at home, now is the time to trim your scapes!
I've made garlic scape pesto in the past, and had a few customers remind me of it. Here's a recipe that looks like the right proportions, and I stole their picture too!
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This is the recipe that we sampled at the Farmers Market. It freezes well. Spread it lightly on a toasted slice of baguette (from Marie's Bakery of course), add some Eau Galle Italian cheese, and you've got a tasty little appetizer.
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