Garlic scapes, the flowering stem of the garlic plant, are available at New Jersey farmers markets now.
The tender, edible scapes are milder than garlic cloves, but used raw they still add a garlicky punch. When cooked, they become milder and can be served as a vegetable.
To keep them fresh, put your scapes in the fridge and they’ll last for about a month. Trim the ends before using.
Here are four ways to use garlic scapes in your cooking:
Garlic scape butter is great topping meat or seafood, tossing with hot pasta or vegetables or even making garlic toast. In a food processor, combine 4 chopped garlic scapes with 1 stick of salted butter at room temperature. Pulse until combined. Store in the refrigerator or freezer until ready to use.
Add some chopped scapes to the mix when you’re making pesto to add garlic flavor without the heat of raw cloves.
Grilled scapes are best made in a grilling basket so that the scapes don’t fall through the grate. Coat the scapes in oil; season with salt and pepper. Place on grill and cook, turning occasionally, until just tender.
Or just chop your scapes up fine and swap them out for garlic in your favorite recipes.
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