Garlic scapes are the delightful necessity of the garlic plant. In order to transfer energy to storage in the bulb, we humans stop the reproductive process of the plant. The garlic is making seed in the scapes, and if we steal these delicacies, we also benefit from a generous garlic bulb. I only know this because I am the dwarf in the garden, “standing the shoulders of giants!” Some smart grower discovered this manipulation of nature, and now we all benefit! After cutting the scapes, growers let the garlic bulbs bulk up for about two weeks before digging. Once the garlic is out of the garden, I will hang it to cure in the barn for a few weeks, sort by size to keep the biggest for next year’s crop, and begin to the cloves it into my other summer favorite garlic recipe: Chimichurri!
Most people who try garlic scapes love them. In terms of texture, they are a solid juicy vegetable that even veggie haters can enjoy. And, yes, they taste like garlic, only more mild in flavor. There is no prick of heat that raw garlic bulbs give off. These can be munched raw, roasted or turned into any variety of pesto or salad dressing without any intense garlic off-putting. It’s unlikely that garlic scapes will function as well as garlic bulbs for a vampire deterrent.
Since our garden is not only giving generous quantities of garlic scapes but lettuce and mint as well, I decided salad dressing would be the next scape recipe. As you all know by now, I am the jazz musician in the kitchen riffing on this, mixing in a little Doo Wah Diddy and throwing in a little Ella Scat for my final notes. In other words, I will give you the approximations for ingredients and then expect you to build your own composition. The key to salad dressing is the balance between acidity, salt, sweet and oil. You want it to zip and glide to give a full-mouth pleasurable sense. Jazz it up until that is achieved!
Ingredients:
- 6 garlic scapes
- 2 large handfuls fresh spearmint leaves – (Idea: add other herbs like dill, fennel, arugula, basil, oregano)
- 2 lemons zested and juiced
- 1/2 cup white balsamic (or any white wine or champagne) vinegar
- 1 cup olive oil
- 1/2 tsp. salt
- 1/4 cup honey
- 1/4 cup maple syrup
Directions:
Use a blender. Put all of these ingredients into the blender and zing on high until the dressing begins to look creamy. Taste. Adjust. Enjoy.
Vegetarian Perspective 