Wouldn’t you know it . . as soon as I get ready to leave for a few weeks, the garlic scapes have started forming. They grow really quickly once they start so Vince will have to cut them while I’m gone. I usually let them get larger than this and curl around but I wanted to eat at least some of them before I leave.
We’re having sauteed zucchini today and these will be great in there. If you care to see what they will look like in a week or so, google “garlic scapes” and click on “images”. Once they get a little larger, they’re great grilled.
At the end of the scape, a flower will form so, you could consider the scape just the stem for the blossom. We don’t want the flower to form because that takes resources away from the bulb which will be in the last stages of growth by the time the flower forms.
In my opinion, the scape tastes like garlic but add in a bit of asparagus and green onion flavor and that’s more what it resembles.
Joan in Alaska says
I love to make garlic scape pesto! Having a supply of it frozen during the winter is better than having a supply of gold!
dezertsuz says
I was thinking it reminded me of a green onion. I don’t think I’ve ever had one, unless it was in some dish where I didn’t recognize it. How would it be in stir fry?