These are a spring treasure, a veggie that makes CSA members go “ahh yes, this is why I joined a CSA!” They are a hidden gem that most folks don’t even know exists until they become a CSA member.
Garlic Scapes
Garlic bulbs send up a long slender green stem when they begin to grow. The stem has a flower at the end, but before the flower opens the garlic “scape” is removed. This sends the plants efforts to the bulb of the plant. Scapes are a treat!
Scapes are usually cooked but can be eaten on their own. They have a mild garlic scent and flavor so they are good used as aromatics as well.
Garlic scapes freeze well, you can chop them and lay the scapes flat on a sheet and freeze them. When they are frozen place them in a plastic bag and use all year long.
Got a pressure cooker or an instant pot? Like bacon? Not sure about collards? This one is for you! If you have garlic scapes, it’s an absolutely wonderful addition, but you can skip it too. This recipe is a great way to use those collards during a quick weeknight meal without a huge investment of time.
Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, the beginning of zucchini season is a wonderful time to try zoodles! This marinade provides a very flexible way to enjoy zucchini noodles or “zoodles” with whatever other veggies you have on-hand. I used pressed tofu for this recipe, but you can easily make it work with meat, too.
A simple and delicious use for your garlic scapes! Mix your pesto in some greek yogurt or sour cream for a great dip, serve it over pasta, on a slice of crusty bread, in a grilled cheese sandwich, whatever tickles your fancy! Pine nuts are great in this, but so are sunflower seeds, almonds, pistachios, and walnuts! Or leave out the nuts entirely! As always, the ingredients are most flexible depending on what you have on-hand.
