It’s the most wonderful time of the year. Our garlic is sending up scapes! Our garden is finally starting to produce something edible!
That yellowish stalk in the middle is the flower stalk of a garlic plant. It sprouts up around June and has to be cut off for the garlic bulb to develop. And once you cut it off, you eat it because it’s seriously the best.
Garlic scapes have a delicate, mild garlicky flavor. They’re great sauteed in butter and sprinkled with a little bit of sea salt. I’ll be posting more recipes as I get around to making them. Lucky for me and my addiction to scapey goodness, we have plenty of garlic growing this year, which means plenty of scapes. If you don’t grow garlic, try a farmers market. Once farmers learned that people pay money for this until recently obscure byproduct of garlic farming, they started bringing garlic scapes along with the rest of their produce.
Normally I let the scapes get a little longer before I cut them, but there’s no way I was going to wait one more day for the first scapes of the season. Let’s be real.
And look at that monster garlic. I think it’s already knee high, and it’s not even the fourth of July. I’m already looking forward to eating that first clove of garlic grated in olive oil on a slice of sourdough bread… and scaring away any nearby vampires with my breath alone for the next few months.