This is a garlicscape.
So is this.
Sarah brought me these from the Olympia Farmer's Market. Evidently these are farmshare gold, she's seen a handful of scapes go for as much as 8 zucchini!
So what are these exactly? Just the early sprout of the hard-neck garlic. They'll get trimmed off early, when the stems are pithy and fresh, so the garlic spends its energy making the garlic bulbs.
And what can you do with 'em? Loads of things, if you like garlic.
1. After a simple spritz with olive oil, roast your scape in the oven or on the grill... treat them as you would those big fat asparagus spears.
2. Chop into inch or so long pieces and add to stirfry or sauteed green beans.
3. Chop and remove heads, toss in blender with a handful of walnuts, several cups of basil leaves, some olive oil, and parmesan cheese for a quick and yummy pesto. This stores well in the freezer for many months. We just finished off the last jar of last summer's pesto extravaganza.
4. Grandma Kelly option. Pickle it! I'm going to try a few of these in my picklefest this weekend.
5. According to the internet, scapes freeze well. Just blanch in salted water and freeze in airtight container.
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