Garlic Scapes!

You know it’s summer when you see these twirling tendrils showing up at the farmer’s market and in CSA boxes. The slender, kelly-green coils are the stems of young garlic plants, harvested early so the hard bulbs (the garlic that we all know) will grow larger. The flavor? Lightly oniony, more like a leek or scallion than a full-on garlic assault. We picked up bunch at the Weaver's Way table at Headhouse Square last week and Magic Bullet-ed it into a summery, gorgeously green pesto for angel hair. The recipe follows, then peep this garlic scape video from Gardenfork.tv for more ideas.
Garlic Scape Pesto

5 garlic scapes
Handful basil leaves
Half-cup Peccorino-Romano or Parmigiano-Reggiano
Half-cup raw almonds
Juice of half a lemon
Pulse until smooth in blender or food processor. Slowly stream in extra-virgin olive oil till desired consistency. Toss into pasta, spread on pizza, or dip with raw veggies.

Photo: Sfist

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