Celebrating Scapes

One of the things I thoroughly enjoy about the local produce season getting under way is the challenge of the hunt. Since I discovered garlic scapes a couple of years ago, I eagerly anticipate their addition to the produce shelves. They’re only around for a short time, so the scapes have to be celebrated and savored while they’re here.

My favorite recipe for garlic scapes is from Dorie Greenspan’s blog. It’s a lovely, vibrant pesto made with scapes, parmesan, and almonds.

I toss the pesto with some al dente fettuccine, sprinkled some extra parmesan on top, and Kablam – it’s a taste sensation. The intense flavors of garlic and greenness dance upon the taste buds in a very pleasing samba.  We love pairing the pasta with a Viognier. The garlic amazingness brings out pear flavors in the wine that are lovely counterpoints, while the acidity helps the wine hold its own against the strength of the garlic.

One of our local bread bakers is also using scapes right now, in an amazing creation she calls “Armenian Spring Bread.” It’s quite tasty on its own and is an awesome side to pasta.

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