Many people wonder what to do with these tasty early summer treats. These long curvy green stalks grow from the garlic bulb and, if left uncut, will bloom into a garlic flower. But it is best to cut them so that the plant puts more energy into growing a nice, plump garlic bulb. And so the question arises, what to do with them? They are basically a green vegetable with a wonderful garlic flavour that only needs to be briefly cooked. They are wonderful grilled and served as a side, in stir fries or, my favourite these days, tossed in balsamic vinaigrette.
Garlic scapes in balsamic vinaigrette
- 2 bunches of garlic scapes
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- a generous sprinkle of salt
- a pinch of sugar
- 2 tbsp chopped parsley
Rinse your scapes and cut them into 3 inch pieces. Cover them with cold water, bring to a boil, and cook for about three minutes. Drain and rinse under cold water to stop the cooking as they are best when crisp-tender. Dry them on a tea towel and make your vinaigrette by whisking all of the other ingredients together. Toss the scapes with the vinaigrette and serve at room temperature. This salad can be made in advance as the flavours improve over time. Perfect for picnics and potlucks!