in season: the 'bonus' of garlic scapes
I GROW HARDNECK GARLIC because I like the big heads with a few, extra-fat cloves each (usually about four, maybe five), but also because of what happens right now, when my ‘German Extra Hardy’ plants send up their early bonus–a tasty flowering stalk, or scape. I prune each mildly garlicky curlicue off, grill it whole or cut it into pieces and saute or stir-fry it, or make a batch of scape pesto for the freezer. Read more on scapes–which I enjoyed lightly cooked with inch-long pieces of garden-fresh asparagus twice last week over rice, and then pasta. Extra olive oil and Parmesan cheese on my portion, please!