Garlic has been a new experiment for my husband and I. A friend gave me some "seeds" which is actually just cloves of garlic. We planted them last summer which turned out to be a mistake. You are supposed to plant them in the fall. We left the little buggers in the ground over the summer, fall, and winter. In the spring we had some hardy garlic sprouting up! The stocks have grown huge and grew buds that started to twist into beautiful spirals.
I was reading a book that said the garlic scapes are delicious. What is a scape? Turning to the computer to investigate I found the scape is the top of the garlic stem with the bud attached. Being the experimental types we decided to eat this new found food and found it crunchy and delicious with a light creamy garlic flavor.
Try adding scapes to guacamole, pasta sauces, salads, and stir fry. We made ours into a sauce for our salmon supper.
Cutting the scapes off actually encourages the bulb to develop underground as the energy goes into bulb instead of the flower. Bulbs should be harvested in July when the leaves get brown and dry. After hanging the bulbs to dry in a cool dry place, (good luck with that in July), braid into a useful decoration for your kitchen.
Scape Sauce for Salmon
3 Tbsp. butter
4 Tbsp dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers (optional)
Grill salmon. Meanwhile, discard tough scape tips and chop the stem and bud into small pieces. Saute scapes in melted butter until tender, add white wine, lemon juice and capers. Simmer until scapes are tender. Spoon over salmon or chicken.