The garlic is tucked away, outside of the main garden, in its own little spot this year. A spot I'm not often inclined to check up on, honestly. It wasn't until Adelaide and Harper came skipping into the house one day last week donning curly green bracelets and necklaces, that I knew it was time to prune the garlic. Planted in the fall, come this time of year, the green shoots known as the scapes grow, and begin to flower. Pruning them keeps all the plants energy going right back into the bulb which is just where I want it to be this time of year. Making big, strong, tasty garlic bulbs which are only a month or two away. Yum.
Oh, but the mighty garlic scape is ready now! Not just the highest accessory in farm fashion, and certainly not just a shoot to be cast aside, it's quite a tasty little treat. I add them to all sorts of meals, but our favorite way to eat them is to make a pesto out of them. There is likely a sea of recipes online for garlic scape pesto, so I won't unecessarily fill the sea with more. And truth be told, pesto making never is an exact science around here. I start with all the garlic scapes I want to use tossed into my food processor, and add toasted pine nuts, parmesan, lemon juice, olive oil, and salt and pepper until it tastes just right. Then it goes right on top of pasta, crackers, crispy carrots as a dip, and yes, even on top of fried eggs.
Do you have a favorite way to eat garlic scapes? Do share!
