If you’re already familiar with garlic scapes, I don’t need to convince you to make grilled garlic scapes. If you’re not familiar with them, let me introduce you!
Reader, garlic scapes:
Garlic scapes, Reader .
Scapes, or garlic shoots, are the stalks that grow from the bulbs of hardneck garlic plants. I discussed the hardneck varieties we grow, and why you might want to grow your own or buy from a local producer earlier this season. These scapes are, without a doubt, a whole other reason to do so! If left on the plant, they will eventually bloom, but I only allow a few to do so. Some say that cutting off the scape allows more energy to go into increasing the bulb size. Even if that’s not true, there’s no reason not to cut them . . . they are delicious! However, the few I let go did serve as a lovely landing space for some birds. I was never fast enough snap a photo.
Perhaps you’ve seen these Dr. Seuss-looking tangles at your local farmer’s market or in your CSA basket, but were not sure what to do with them. Although they are rather curious looking, you can use them just like you would use garlic or scallions: stir fries, garlic scape pesto, garlic scape butter, and the list goes on.
But honestly, my absolute favorite way to enjoy them is perhaps the simplest: grilled! Grilled garlic scapes taste very similar to grilled asparagus (just a bit more garlicky—duh, Maggie). Every time I chop them up to make something other than grilled garlic scapes, I always feel slightly disappointed. Sure, they taste great incorporated into dishes, but part of their allure is their appearance. And they only come once a year.
Nobody puts scape in the corner . . . at least not me.
Grilled Garlic Scapes
- garlic scapes
- olive oil
- salt & pepper
- Heat grill to medium. Break off tough ends from scape, like you would asparagus. Rub scapes with olive oil and season with salt and pepper. Grill, turning often, until spotty brown. Remove and add extra salt and pepper as necessary.