Sautéed Garlic Scapes
This year, I planted way too many garlic plants … I think. Can anyone have too much garlic? The garlic cloves went into the soil around Halloween and they will be ready this month.
Last year was my first foray into growing garlic, and it was difficult to find organic heads of garlic to plant. So, I went on the internet and found a farm in Northeastern Washington State close to the Canadian border. Heidi, the owner, was a fountain of knowledge and sent me a package of garlic heads last year that are producing well. I just placed an order for next year too! Heidi makes garlic scape pesto and pickled garlic scapes, so next year I’ll try one of those other preparations.
Magical Garlic Scapes
Garlic scapes are the edible flower stalks that grow from hardneck garlic plants. (I also have softneck garlic in my garden) They have a mild, garlicky flavor. Hardneck garlic isn’t ready until mid-summer, but in June the scapes grow and allow an extra treat before the bulbs are ready to harvest! Cutting scapes helps the plant to focus energy on bulb development, resulting in larger, more flavorful garlic bulbs.
My preparation here is super simple. I cut the scapes into 2-inch segments, then sauté with a about a Tablespoon of butter and a splash of olive oil. I then put a couple of tablespoons of water in the fry pan and cover it to steam the scapes so they are uber tender. Sometimes, I mix the cooked scapes with other roasted vegetables and other times we eat them solo. The scapes are done when they are crisp tender. Squeeze a little lemon juice on top and season with salt and pepper.
