There is no e[scape] from these delicious morsels

Some of my favorite foods are the most fleeting; morels, asparagus, chanterelles, and of course, garlic scapes. I find myself consuming enough to make up for the entire year, and what doesn't go directly into my mouth or a pan goes into a jar for summer flavor during the winter. Garlic scapes are best when made simply. 

So, where to begin.

First of all, what the heck are scapes? 
Garlic is planted in the autumn (like a daffodil bulb) and sits in dormancy until spring. When it emerges, it sends up leaves to collect sunlight and to help grow the bulb under the earth. Once the bulb begins to form, the garlic will send up a stalk with a flower to reproduce. This is the scape. Since we typically plant garlic by the clove, we do not need the garlic to reproduce in this way. We snip the scape and the garlic is encouraged to put all of its energy into growing its root bulb now instead of putting its energy into reproducing. Thus, we get to enjoy the delicious bulbs and the delicious scapes in one season!

What does it taste like? 
Scapes are like a subtle garlic; not overpowering, but just the loveliest amount of sweet mellow garlic. 

Now what do I do with it? 

1. Eat it raw: you can chop garlic scapes very thin and use like a green onion; as a garnish on fried rice, burritos, etc. 
2. Saute it: Cook with olive oil, salt, and pepper for about one minute and top a crostini, or use in place of garlic in your favorite recipes. 
3. Grill it: Toss whole garlic scapes in olive oil and place on the bbq. Scapes cook quickly. Remove and sprinkle with salt, lemon juice, and parmesan. Serve as an appetizer or side. 
4. Pickle it: I love love love opening a jar of vinegar pickled garlic scapes in the winter. They make an awesome addition to any dish: salads, tacos, stir fries, etc. 
5. Blend it: Mix it with your favorite herbs, oil, salt, lemon juice, and blend into a pesto. 

Eating seasonally is exciting and inspiring. It invites adventure into the kitchen and reminds us of the life cycle of the things around us that we are consuming. Enjoy getting to know the garlic scape! It won't be around long. 

Garlic Scape and Ricotta Crostini

Ingredients

• 1/2 loaf sourdough bread
• 2 bunches garlic scapes roughly chopped
• 4 oz ricotta cheese
• 1/2 lemon
• 1-2 tbsp olive oil divided
• 1 tsp kosher salt
• 1-2 oz fresh mint chopped

Instructions

• Preheat oven to 400 and slice sourdough bread
• Bake bread for 10 minutes, flipping slices half way through until bread is crispy on the outside by soft and warm in the middle
• While the bread bakes, roughly chop the garlic scapes and set aside.  Chop the mint and make sure the lemon, ricotta, and salt are easily within reach
• Heat 1 tbsp olive oil in a medium saute pan over.  Add garlic scapes, season with salt and pepper, and cook over medium to medium high heat for just under 1 minute.  
• Remove the bread from the oven and spread ricotta cheese on each slice
• Add a drizzle of olive oil and a squeeze of lemon juice over the ricotta on each slice of bread.  Sprinkle with a little salt
• Pile the garlic scapes on each slice of bread and top generously with fresh mint

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Recipe from Wanderings TIn My Kitchen: https://wanderingsinmykitchen.com/garlic-scape-and-ricotta-crostini/