These long, curly shoots are cut from the tops of growing garlic bulbs. Trimming them off helps the bulbs grow and makes for an annual harvest of funny looking tendrils that have the flavor of mild, grassy garlic cloves—a win-win, in my book. Garlic scapes make a limited-time appearance at the local NYC farmer's market, and it seems they are getting more and more popular, perhaps even approaching ramp-like levels of fame? This weekend it seemed every shopper's tote had the telltale tangle of green garlic scapes peeking out... And I was no exception! Last year I made Dorie Greenspan's garlic scape pesto, which was delicious on pasta and stirred into white beans (and a lingering container of the frozen scape pesto in the back of my freezer was a delightful find in the fall!).
This weekend I tossed some thinly-sliced scapes in a herby, homemade vinaigrette, tonight I'll try them in this summer succotash. I've heard you can even roast them? Sounds heavenly.
Have you tried garlic scapes? How do you use them?