The other day, I mentioned to a friend (Hi, Mor!) that I like to add scapes to my guacamole when they’re available. (Totally meaning to brag, here: I make the best guacamole in the universe.) She immediately asked what a scape was. I get that a lot.
Scapes, essentially, are the best kept secret of the vegetable world. Unless you have a backyard garden, odds are you won’t ever set eyes on one. In late spring and early summer, it is sometimes possible to find them at farmer’s markets or high-end grocery stores. You may have consumed them if you are in the habit of patronizing Michelin starred restaurants. Scapes have a short season, but you can freeze your bounty and eat them all year long, to remind you that spring will return eventually.
The humble scape is the part of the garlic plant that would eventually bloom if you didn’t cut it off. And believe me, if you are growing garlic, you want to cut a scape off as soon as its stalk curls around on itself, because it takes a lot of energy to produce a flower, and that’s energy that the garlic bulb desperately needs if it’s to become edible itself.
Garlic scapes taste like a really mild version of garlic. They can be eaten raw, but they can have a woody texture, so if you do wish to eat them this way, cut them into small pieces. I love them in salads and guacamole, but you can also sauté them just as you would any other vegetable, so they are nice to add to any stir fry recipe, and they’re awesome in an omelet. You can also cook them as you would asparagus.
And I have to say that I’m grateful to you, dear reader. It wasn’t until I did some research for this post that I discovered that leeks and some onions also produce scapes, and predictably, they, too, taste like milder versions of their parent vegetables. I can’t wait to try them, too!
The photo below is from my 2020 scape harvest. My mouth waters just looking at it. If you can get your hands on some scapes, I urge you to give them a try. If you check out the links below, you’ll be treated to some amazing scape recipes. You’re welcome!
Sources: https://eatingrichly.com/what-are-scapes-and-how-do-i-cook-them/ https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes https://www.allrecipes.com/recipes/17888/fruits-and-vegetables/vegetables/garlic/garlic-scapes/
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