It’s Scape Season!

It sneaks up on me every year. Garlic scapes curl up from our garlic patch around the summer solstice. The season is brief but abundant. Scapes are the garlic’s flower stalks, snapped off at just the right time (too early and it reduces storage life of the garlic, too late and the head size is reduced). They are so flavorful, and so versatile. We pickle, stir-fry, grill, or just chop them up and put them in everything (soup, scrambled eggs, tacos…). But of all the delicious possibilities, my favorite is our famous Garlic Scape Pesto, eaten fresh or frozen for the winter. When I started making it, nobody even knew what scapes were, now folks come seeking it out. We started picking scapes last week, and this weekend we’ll have our first batch of pesto at the farmer’s markets. Come pick up a jar, or a case for the freezer, or ask us about bulk pricing if you’d like to make your own.