Garlic is one of those rare crops that gives you two harvests. First the scapes, which at least in Ontario, are usually ready to harvest around the summer solstice. Then the actual garlic bulbs which are harvested a bit later, typically on the first weekend in August. The bulbs can then be left to dry in the sun for a few days before storing for the winter.
Garlic scapes are lovely grilled or made into pesto which can be used on pizza, pasta, or bruschetta. This version is dairy-free and freezes well.
Garlic Scape Pesto
(this version is an adaptation of the recipe in A Taste of Wintergreen)
16-20 garlic scapes
½ cup extra virgin olive oil
2 tbsp lemon juice
½ cup walnut pieces
¼ tsp salt
Parmesan cheese as desired. I make mine without the cheese because I think it freezes better and that way it’s also vegan and dairy-free.
Wash the scapes and chop into approximately 1-inch pieces. Process all the ingredients together in the food processor until desired consistency is reached. Bottle and use within a week or freeze.