Ed S. planted his garlic last fall and today he harvested.
The aroma was wonderful and wafted through the gardens to the delight of all of us working there.
Ed also collects the flowers of his squash that aren’t pollinated and fries them up for a meal.
If you’ve never had them, fried squash blossoms are delicate and delicious. You can stuffed them with ricotta and mozzarella, add basil and herbs. Lightly batter them, fry and add a little red sauce. Yum.
While working in the garden I remembered that it’s time to harvest the garlic scapes.
Why do we harvest garlic scape? So the plant puts it energy into make bigger bulbs and not seed heads.
The scales are tasty…like a mild garlic. Everything tastes better with garlic, right?
I made a pesto that I can use on meat or fish, as a dip for crudités, on pasta, or I can make a butter of garlic scapes, thyme with a little lemon to slather on toasted bread and add to other recipes.
Here’s how I make pesto. Harvest and wash a dozen scapes before they flower. Chop into manageable lengths and add them to a food processor along a quarter cup pistachios, a quarter cup grated Parmigiano-Reggiano cheese, and about the same amount of olive oil and a squeeze of lemon juice.
Process until smooth and add salt and pepper to taste.
To make the butter, I let butter soften to room temperature and add the finely chopped garlic scapes and thyme. Squeeze half a lemon into the mix and let it harden in the refrigerator. I use a glass container with a lid. When I want a garlicky flavor on whatever I am preparing…I scoop a small portion out.
Happy eating from the garden. Don’t you love this time of year?