Hmmmmm garlic scapes. We had green garlic a week or so ago. This week we are getting garlic scapes. This garlic was planted last fall and has been growing all winter. Garlic scapes are the stalk of hard neck garlic maturing and trying to procreate. Sort of like a plant going to seed. We take the scape off the garlic plant for two reasons.

First, it makes the garlic bulb grow bigger. The plant sends its energy into growing the bulb because it doesn’t have to procreate. Second, because the scape is delicious, we get a second crop off of one plant. OK, maybe three reasons. The third to make garlic scape pesto. Check our recipe archive to make that.

This is what the scape looks like growing in the field.

See the curly top? That’s the scape. This is what you will get in your CSA share.

Almost all of the stalk is tender and packs a nice garlic ‘punch’ that isn’t too over powering. Use it like you would green onions in salads and dips like this one. Scapes are great with eggs or sautéed with any greens. You get a great garlic flavor without the heat of garlic.
The bulb and very top of the plant are a little tough. Use about this much of your scape.

I used this recipe from the New York times to make a sandwich spread. You could use it to dip vegetables in or crackers too.

White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.