Garlic scapes come out around late spring to early summer and are a delicate stem that grows from the bulb of a garlic plant. They can be used like a chive or scallion and have a wonderful garlic or onion flavor. Check out best ways to use them and a recipe below, from Chef Thi at Powisset Farm.
Best way to use:
Pesto
Pickled or made into a relish
Roasted and added to pasta or pizzas
Add to a fried rice recipe
Garlic Scape Frittata
8 large eggs
½ cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
1 tsp. minced fresh parsley, chopped
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup thinly sliced garlic scapes, trimmed tips removed
1/3 cup whole-milk ricotta
Step 1
Preheat oven to 400°. Whisk the first 6 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add garlicscapes; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Step 2
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
