Garlic Scapes: Mellower than Raw Garlic with the Bite of a Green Bean.

Cruising the local farmers’ market in Blue Hill, Maine, recently, my husband and I were stumped when we happened upon a tall pile of wild-looking, fantastical curly greens. We walked over to the vendor with quizzical faces and he said, “Garlic scapes.” If you’re not familiar with them, you’ll want to keep an eye out at your local farmers’ market, as they’re delicious and add some intrigue to familiar dishes like pesto, eggs or soup.

The farmer explained that they’re an offshoot from the garlic bulb that is usually discarded (and hardens when it’s not cut while still green). We took our bag back to our cottage, brainstorming on how to cook them. We decided to coat them in olive oil, sea salt and freshly ground pepper and throw them on the grill next to the sliced zucchini. Once they were softened, we placed a curly cue of top of each burger. One bite was all it took to realize they’re mellower than raw garlic, but offer a gentle, similar flavor with the bite of a green bean. We were smitten. The local food co-op in Blue Hill—Blue Hill Co-op Community Market & Cafe —also sold them with a suggestion for making a Garlic Scape Almond Pesto, which we’ve tucked away in our recipe box for next year, when we’ll line up to scoop up more scapes. I hope it inspires you to find them.