Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
Alice May Brock
Until I started growing my own garlic a few years ago, I didn’t know that garlic was a two-product plant. Scapes are the flower stalks of hard-necked garlic plants, and they make a delicious spread. I use this as a base for pizza, instead of tomato sauce and it is fantastic. I freeze it in quantities sufficient for one or two small pizzas. When thawed to use, it retains that beautiful fresh green colour, and voila, a taste of summer any time of the year.
Scapes are the curly bit on the plant. Cutting off the scapes directs more energy into the bulb to help it get larger. The bonus is that you get some garlic flavour to use earlier in the season.
Here is my recipe for Scape Pesto:
350 g scapes
100 g parmesan cheese
125 ml olive oil
salt and pepper
Wash the scapes and cut into chunks that fit in your food processor. Process until fine. Add grated cheese, oil, salt and pepper. Process until smooth. Use fresh or freeze. A bit of this in some sour cream makes a fine dip as well.