For those of you who planted garlic in the fall, it’s time to be harvesting your scapes. Garlic scapes are the flower stalks of the garlic plant and appear at the top of each garlic plant. The thing about them is that they’re delicious.

You can distinguish the scape from the leaves as the scapes are cylindrical and grow in a long curly tubular pattern at the top of the garlic plant. The leaves are more broad and flat.

To harvest the garlic scapes, cut them with a knife or scissors just where the scape starts to emerge from the top of the plant. Try to harvest them before the flower opens. The entire thing is edible, tender, and tastes like a milder form of garlic. Use it just as you would use garlic.

For a unique and delicious recipe option, try this one courtesy of our raw vegan chef and friend Doug McNish.

Local Garlic Scape Pesto

This recipe highlights a simple and effective way to create a light pesto utilizing fresh garlic scapes and herbs from the garden. Yields 1 cup (250mL) of pesto

  • 2 cups fresh garlic scapes, roughly chopped
  • ½ cup flat leaf parsley, stems removed
  • ¼ cup fresh basil leaves
  • ¼ cup seeded, roughly chopped red pepper
  • 3 tbsp freshly squeezed lemon juice
  • ¼ tsp fine sea salt
  • 1 garlic clove
  • 2 tbsp cold pressed extra virgin olive oil

1. In a food processor fitted with a metal blade process the garlic scape, parsley, basil, red pepper, lemon juice salt and garlic until smooth. You will need to stop the machine once and using a rubber spatula scrape down the sides as necessary.
2. With the machine running add the olive oil slowly through the feed tube. Serve immediately or transfer to an airtight container and store for up to 3 days refrigerated.

Tips

  • You may substitute the olive oil for flax, chia or hemp seed oil in the samequantity.
  • You may substitute the basil with an equal amount of fresh parsley or cilantro
For more recipes, check out Doug’s blog or his new cookbook, Eat Raw, Eat Well

This was posted by Chris in Latest YUF Blog 

Comments

  • Samantha Smith
    September 26, 2013 at 5:33 pm

    Perfect recipe for a vegetarian like me. Now I already got an idea on how to prepare a recipe from the garlic scape that I have bought at manna wholefoods store thanks for sharing this recipe.

  • Olympia
    November 12, 2012 at 3:12 am

    I love the sound of organic recipes and ingredients. Since we are on the subject, more and more farmers are raising free-range poultry like chicken. Imagine organic produces as herbs and spices with free-ranged chickens for roast chicken recipes. Healthy and delicious I tell you.

  • Manna
    November 12, 2012 at 3:09 am

    It will be great with organic.

  • Al Maclean
    July 15, 2012 at 4:47 pm

    I have been growing garlic, (planting in the Fall) for about 10 years and last summer, while in Toronto did
    I see garlic scapes. I have over 150 garlic so this year I have just harvested them and will freeze them.
    I will certainly give Doug's recipe a try.

    Thanks,

Young Urban Farmers is a leader in the green initiative in Toronto. They were exactly what I was looking for.

Yafa Sakkheja

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Barb Gordon

We enjoyed lettuce, radishes, tomatoes, herbs, beans and cucumbers.

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Having great tasting, fresh produce, without pesticides was one of the best things about my garden.

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