Look for Scapes to form, as the summer sun gains heat and the bales of hay are rolled.
The tops of the garlic stretch
from the root to the top – – forming a leafless flower.
It’s graceful curves are delightful to the eye and their taste is soft and delicate, in comparison to the strong crunchy Taste of the bulb. Some may find them more tolerable than the bulb.
You could fancy to put them in a vase with flowers for a unique display.
Pesto is delicious . . .
1. Garden fresh – Basil, Garlic Scapes and Swiss Chard …
add a few pine nuts olive oil and blend.
2. Freeze in a muffin tin.
3. Pop them out once Frozen.
4. Keep frozen in a freezer bag or container.
Ready to use when you need them.
I have to admit, they’re not the most appetizing looking.
So easy to drop into some tomato sauce or scrambled eggs.
I have a circle Garden of strawberries, which I’ve planted garlic around to denture rabbits. I rarely harvest the garlic, but just the tops and have a plentiful crop of Scapes each year.
Garlic Scapes can be used
just like you would a garlic bulb in cooking.
Grilling them like asparagus.
Cooked in a frying pan with olive oil, salt and pepper.
They should become milder and sweeter when cooked.
Good to mix into hummus.
Cut length wise and add to stir-fry.
Blanch them to tame the bite and add them sliced in a salad.
Take the time to enjoy the fresh food that grows all around us. Spend more time in nature instead of the store, give yourself fresh health and save the knowledge for the future.
I think I’ll put them in my crock pot with my stew tomorrow.
