Last year, while trolling a local farmers market, I discovered some curly green shoots that were unlike anything I had ever seen. Vibrantly green and mostly firm, save a slight grassy portion at the top, I took a few garlic scapes home and cooked with them … and promptly fell in love.
What were they strange, unfamiliar things? Garlic scapes. But since garlic scapes have a sadly short season (they are, after all, the flowerings shoots that come off of young, immature garlic and are cut off on purpose), I didn’t get a chance to have them again last year.
So, I waited. And waited. And waited. And when the farmers market that I used to go to didn’t open earlier this month (it seems that a lack of popularity has shuttered the hit or miss event), I though I had missed another round of my delicious garlic scapes discovery all together.
But I didn’t.
Last week, when Will and I hit the farmers market in the pouring rain, the first thing I spotted as we snuck in between two booths was … bunches of garlic scapes. Of course, I immediately purchased some, with visions of this garlic scapes recipe already dancing in my head. Last summer, I was playing around and crafted a Garlic Scape Carbonara pasta. It was delectably creamy with lots of garlic taste (but without the bite of matured garlic).
I’ve literally been waiting for a year to share this. It’s divine, delicious and delovely. I suggest you try it too.
More garlic scape recipes:
- Garlic Scape Marinated Roasted Red Peppers
- Garlic Scape Risotto
- A Nut-Free Garlic Scape Pesto at Kalyn’s Kitchen
- White Bean and Garlic Scapes Dip at New York Times
- Octopus with Fingerlings and Garlic Scapes at Foodista
- Grilled Garlic Scapes at FoodieTots
- Pickled Dilly Garlic Scapes at Becky and the Beanstock