In mid June, The hardback garlic sends up its scape which is the flower bud of the garlic plant. Farmers pick them to encourage better growth of the bulb below ground.
But what do you do with hundreds of scapes? Share them with friends and follow the very simple recipe below. Prepared this way, they are so sweet and savory. Much milder than the below-ground bulbs to come.
50 garlic scapes
olive oil
sea salt
Drizzle the garlic scapes in olive oil, sprinkle in sea salt and grill over a hot bed of coals until browned and wilted. Can be served on its own or used as a bed for your favorite cut of grilled meat.
Note: The raw scapes keep very well in the fridge sealed in a zip lock bag.
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