GARLIC SCAPES

Scapes are produced only from hardneck garlic varieties. Once the garlic bulb is almost ready to harvest, it puts up a stalk, which, if left to its own accord, will produce a head with dozens of tiny garlic seeds. We cut the scape off before it flowers, so that the plant can put its energy into making nice, big bulbs instead of putting the energy into making a seed. Garlic scapes are a delicacy - there is only one per plant, per season. They can be used as garlic in any recipe, munched on raw if you like having garlic breath, or made into pesto.

STORAGE: Store in a closed container or plastic bag in the fridge. Scapes will last about 2 weeks.

PRESERVATION: Make pesto with garlic scapes instead of cloves and freeze. Pickle, ferment, or chop and freeze.

RECIPES:

Kale, Basil, and Garlic Scape Pesto

• 4-6 leave kale (de-stemmed and chopped roughly)

• 1 bag of basil (tough stems removed)

• 3-6 garlic scapes (chopped small)

• 1/4-1/2 c Parmesan cheese (shredded finely shredded)

• 1/4-1/2 c cashews, walnuts or pine nuts (optional)

• 1 T lemon juice

• 1/2 c olive oil (probably more)

• salt and pepper to taste

Put all ingredients except oil into a food processor. Slowly add the oil as you blend, adding enough to make a paste of your preferred consistency. Toss it with warm pasta.