Ingredient of the Month: Garlic Scapes

Danielle Oteri

by Danielle Oteri on June 18, 2010

People get all excited about ramps, but scapes are a lot more fun. Scapes look like they were invented by Cirque du Soleil. They are the quirky, twirly, tendrils from a young garlic bulb that have have just turned up in farmer’s markets and will only last through the end of June. I highly recommend that you buy as many as you can get your hands on.

When I first discovered them last summer, I chopped and sauteed them with chard and kale in lieu of regular garlic. The flavor is strong, but without the pungency of garlic. In other words, you’re still able to have a fabulous make-out session after a meal made with scapes.

Tonight, I chopped them up and mixed them into scrambled eggs. This weekend, I’m going to make a trip to the Inwood farmer’s market and buy a few dozen to turn into pesto, which I can freeze and use for months to come.

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