Garlic scapes are the curly, peculiar-looking thickened parts in the middle of the garlic stem where the flower and seed head eventually forms. Farmers raising garlic usually trim off the scapes before they fully form. Instead of putting energy into flowering, it encourages the plants to use the energy to form larger bulbs at the base of the stem.
Garlic scapes can have a rather rubbery texture, so may need to be handled a little differently than green garlic. As you’ll see in the recipe below, I recommend simmering the scapes for a few minutes to make them soft for comfortable chewing.
Scapes definitely have a garlic flavor, but it’s much milder than the cloves. Read more about cooking with garlic scapes.
An omelet is a simple dish for trying out garlic scapes for the first time.
- Prep Time:
- Cook Time:
- Ready In:
- 1/3 cup garlic scapes, chopped (Broadleaf Farms, Everson)
- 1 Tbsp. butter, plus 1 tsp. (Breckinridge Farm, Everson)
- 3 large eggs (neighbor’s roadside egg stand, Lummi Island, or Misty Meadows Farm, Everson)
- 1 Tbsp. cream, milk, or water (Twin Brook Creamery, Lynden)
- 1/8 tsp. salt (see Exceptions)
- 1/3 cup cheese, shredded or crumbled (Appel Farms, Ferndale)
In an 8-in. frying pan, melt 1 tsp. of butter over medium heat. Add garlic scapes and cook until translucent. Add 1/3 cup water and cook until tender, about 5 minutes. Drain, transfer to a small bowl, and set aside. Wipe out the pan.
In a medium bowl, whisk eggs, cream (or milk or water), and salt just until blended. Do not overmix or eggs will toughen.
Heat same frying pan over medium-high heat. When hot, add remaining 1 Tbsp. butter. When butter is completely melted, pour in egg mixture.
As egg mixture begins to set on the bottom, lift one edge a little with a spatula and tilt pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist.
Remove omelet from heat. Sprinkle cooked garlic scapes and cheese (I used aged gouda) over one half of the omelet. Fold plain half over filled half. Cover pan and let sit until cheese is melted, about 2 minutes. Slide omelet onto a plate and serve immediately.
Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham
Neighbor’s egg stand, Lummi Island
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale