A garlic scape is the leafless, flowering stem that hardneck varieties of garlic send up once they are mature. Hardneck garlic types are generally hardier than softneck and are the only ones that send up a scape, which can be removed and eaten before flowering. All parts of the plant are edible and, as you might expect, the scape has the same garlicky flavour as the bulb, with a fresher and greener taste. Chop up garlic scapes and add them to any dish you like. They make a delicious addition to any sort of stir fry, soup, or egg dish. Fry chopped scapes in a little oil and throw in a bunch of freshly washed and chopped kale, cook over medium heat until kale is cooked (6-10 minutes). Saute scapes in butter and a little white wine to make a rich spring sauce for pasta, rice, meat, or vegetables. You can also, just for fun, snip scapes into cream cheese for a tasty spread or add to bread dough before baking.
Garlic Scape Pesto
1 pound garlic scapes, cut into 2-inch pieces
1 1/4 cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste
Combine ingredients and blend in a food processor.
