Garlic scapes and green garlic

 

  As we said last week, garlic can be eaten at any stage of its life.  This week, garlic flavor comes in the form of garlic scapes and green garlic.   
  Garlic scapes are the immature flower stalks of hardneck varieties.  These are a really convenient way to add garlic flavor; simply chop them up and use as you would garlic -- there's nothing to peel or remove, but the entire scape is good to eat.  But garlic scapes have a really short season.  As soon as they start growing on the plant, they need to be pulled off so the garlic will put its energy into making a garlic bulb instead of a flower.  So that means a lot of garlic scapes all at once.  They do last at least a couple weeks in the fridge, but to enjoy them later, we've found a number of ways to preserve them.  First, they can simply be chopped, put in a bag and frozen.  Then when ready to use, just pour out the amount you need since they don't stick together in the bag. Another way we enjoy them is as a pesto.  Process them in a food processor with other pesto ingredients then use fresh or freeze for later.  Finally, garlic scapes dry well.  Chop into 1/4 to 1/2 inch lengths and put in the dehydrator.  Dried scapes can be added to soups or powdered in a coffee grinder -- we have a separate coffee grinder for spices that's never used for coffee -- for garlic scape powder.
  Green garlic is simply immature garlic bulbs.  It has started to make a bulb but it is not cured (dried).  Depending on how mature it is when it is pulled, the whole bulb and stalk can be chopped up.  If it is more mature, it can be used more like regular garlic by separating out the individual cloves.

What to do with garlic scallions

 Garlic can be eaten at all stages of its lifecycle.  Right now, we're at the garlic scallion stage: long green shafts with a white tip and flat leaves.  Use it as you would an onion scallion and you're on your way to delicious food.  While it has a noticeably garlic flavor, it mellows quite a bit with cooking, which means you can use a good amount without overpowering a dish.  Raw, on the other hand, it has a very intense garlic flavor.
  Chop it coarsely and sauté it to add to stir-fries, soup, or pasta dishes.  It will take a little longer to soften than an onion scallion would.  Or chop it fine in a food processor.  Add some oil and salt as you process to make a pesto.  This pureed form is easy to add to a roast, in soup, or anything you want to give garlic flavor to.
  To preserve, chop and freeze or dehydrate.  You can also freeze it already sautéed.  Or freeze the puree in ice cube trays for easy flavor additions.