Stockbridge — I adore garlic scapes. Truth be told, I had no clue what they were eight or nine years ago. In fact, I think most people had no idea what they were or that they were a delectable edible. After all, garlic scapes were usually tossed on top of the compost pile. They were the detritus of the garlic plant – the “flower” that was cut off so that all the energy of the plant would focus downward on the full development of the garlic bulb. Imagine these amazing plants that provide two gastronomic delights – once in early summer and then again when the bulbs are harvested and dried.
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
They adorn my kitchen counter, frequently attracting the attention of people who query: “What are those?” I see that question as an opportunity to convert another person. I explain they are garlic scapes. They wonder if the scapes are meant to be just a flower arrangement. With great gusto, I share that they have a mild, sweet garlic flavor and make a great pesto, or are fantastic in a white bean dip. They are also wonderful grilled and sautéed.
This past weekend, I went to town in the kitchen. I whipped up a garlic scape pesto and then was inspired to create assorted pizzas. Because I am a great concoctor, I looked for toppings in my fridge that would complement the pesto. I had some leftover grilled sausage and hamburger, caramelized a few Vidalia onions and grated cheddar and Jarlsburg cheeses. For the pizza “crust” I had Udi’s gluten free tortillas on hand. They make perfect gluten free individual-sized pizzas and are ideal for anyone with a wheat allergy.
If you don’t grow your own garlic, hurry on down to your local farmer’s market and get yourself some scapes. You will be converted and, like me, will look forward to mid-late June each season!
Garlic Scape Pesto
Ingredients:
15-20 garlic scapes
Âľ cup roasted walnuts
Âľ cup grated Parmesan cheese
¼- ½ cup olive oil
Pepper to taste
Instructions:
Wash and put 15-20 garlic scapes (cut into pieces) into a food processor and add olive oil until you have a desirable consistency. I like to add a handful or two of walnuts and grated Parmesan cheese. If you have fresh basil or some other herbs/nuts/spices, etc., you want to experiment with – throw them in! Process until smooth.
Can be served on anything but it is wonderful tossed with some penne!!
Also, make lots of extras as this concoction freezes brilliantly.
Garlic Scape Pesto Pizzas
Ingredients:
Gluten free tortillas or full wheat lavash
2-3 Vidalia onions, sliced and caramelized
2-3 cups arugula
3 cups grated cheese of your choice
Any other ingredients from your fridge – leftover sausage, hamburger, etc. – BE CREATIVE!
Instructions:
 Place the tortillas on a parchment-lined baking sheet. Spread a layer of pesto on the tortilla, adorn with toppings and bake for 10-15 minutes until the tops and the bottoms are golden. Slice and serve.
Makes 6 individual-sized pizzas.
