It's time for fun, curly garlic scapes ~ the long, leafless flowering stem rising directly from the garlic's bulb. Garlic scapes must be removed soon after they appear, to allow the garlic bulb to fully form. Once the flower heads become enlarged or open, the scapes become tough, the garlic bulb will be depleted and not size up the way we expect. Snip them early and you'll have an additional crop from your garlic plants.
Garlic scapes can be used in a stir fry - they pair with asparagus very well - or made into a pesto, pureed and added to potato soup or as I used them today ... in a compound butter, Maître d'Hôtel style. A variation on the classic flavored butters, this is wonderful served on steamed vegetables, fish, chicken or steak.I like it spread on a baguette or used for garlic bread. For another recipe, please see: http://passionate-psyche.blogspot.com/2011/07/whirly-curly-garlic-scapes_03.html
GARLIC SCAPE BUTTER
1 cube (1/2 c.) salted butter, cut into pieces
3 T. fresh parsley leaves
Juice of 1/4 of a small lemon
2/3 c. garlic scapes, chopped
Place butter pieces, parsley leaves and lemon juice into a food processor. Snap garlic scapes below the blossom end, discarding the ends. Chop stems into 1/2 inch pieces and add to bowl of processor. Pulse until butter and herbs are fine and well mixed. Scoop butter into a serving dish or form into a log with plastic wrap, to be sliced into pats. Excellent on grilled meats, vegetables and on crusty bread.
Store for up to 3 weeks in the refrigerator.
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