It's hard to believe that June is coming to a close here at Coteau Valley Farm. At about mid-month or so, the garlic scapes were ready to harvest and grace the plates of garlic lovers everywhere. If you happen to be one of these garlic connoisseur types, you're probably excited to sink your teeth into the delicious, health-packed vegetable. But others may also be wondering what this garlic scape is, exactly. The garlic scape is simply a green stock found in hard-necked garlic which resembles a green onion scallion that eventually will flower if left to develop. Overly ambitious garlic growers around the world who are looking for the monster garlic head will pluck them from the plant about an inch from the top of the leaf. They leave a bit of the stem, to avoid allowing any entry of bacteria into the plants. If you are wondering why they snap off the scape so early, before the garlic head, it's basically to preserve the energy of the plant. With the scape plucked away the plant will turn all of its energy into nurturing the garlic head. Perhaps too, farmers may crave the delicious flavor they add to the dinner plate or to a garlic pesto. With rave reviews in the health department, the scape brags about its ability to lower blood pressure, boost immunity, and prevent heart disease and various cancers. Scapes are an excellent source of manganese, vitamin B6 and vitamin C, and selenium. I personally like to think they offer a great night's sleep but, that may be an opinion. Once in the kitchen a bit of a rinse off and you are ready to get to work putting them on the plate. With a bit of chopping into fine slices, you can saute' scapes with other vegetables and tomatoes. Also, they go great roasted with any meat or eaten alone they add crunch to the fork and have a slight garlic taste, less mild than adding actual garlic to your meal. You can also make a great garlic scape pesto, to add to your pork chop, steak, chicken, or fish! Amazing all around in the meal, but somewhat pricey at the store, garlic scapes run upwards of twelve bucks a pound! Once home they will last about two weeks in the refrigerator and almost a year in the freezer. They also make a beautiful bouquet for those of you who don’t want to brave the garlic smell on your breath but do not mind it in their kitchen! Whatever their use, the garlic scape is an oldie but a goodie in the kitchen and an early bonus treat, that only the hard-necked garlic offer. If you have never used a garlic scape or heard of one for that matter, find some to eat today! I highly suggest you do! You never know you may find yourself reaching for another bite and adding it to your June menu, let me know!
Coteau des Prairies
South Dakota Hobby Farm
Wow!
Great post!