What: Garlic scape (the flowering stem of the garlic plant) sauteed in butter and served on slices of baguette.
Why: While weeding the garden this weekend I noticed this new part of the garlic plants. My books all said they should be cut to encourage bulb growth, and although they didn’t say anything about eating them, I do remember them from my first CSA pick-up years ago (it took a while to make the connection… but I got it!). The meal plan was already set (otherwise I would’ve tried a pesto, or something more exciting), so we had them as a mid-afternoon snack.
Result: Good! S was skeptical but he was quickly overcome. And how satisfying to use another part of the plant.
Next year: I definitely want to try a scape pesto; they’re green and super garlicky… totally perfect. They should probably be picked sooner, too. They were a little on the fibrous side.
Recipe: Cut up some garlic scapes into 1/4″ – 1/2″ pieces. Saute in butter over medium heat until well browned (almost 10 minutes). Season with salt and pepper and serve on slices of baguette.