For us, this time of year is the gap in the year for garlic. We have used all our stores and the last few corms have sprouted and disintegrated about a month ago, the new crop is still about four weeks away. It's at this time that I eagerly anticipate the small window of opportunity for the garlic scape. It is the flowerless tip that the bulb throws when the garlic (hard neck variety) is close to harvest. If left the scapes would develop a bulblet type growth diverting vigour away from the corm. Cutting the scapes produces bigger bulbs.
The scape is delicious and fills that garlic gap when I am hungering for it so. I take scape to the market and I would say at least 90% of people ask what to do with scape and have never used it. Commonly I suggest chopping it and adding to pasta dishes, quiches, salads or stir-frys.
Here is another fabulous way to enjoy scape...
as stuffing for roast chicken,
Finely chop some scape and add to some roughly chopped Australian Limes. Add a few leaves from a Tasmanian Pepperberry tree, finely chopped and add a generous pinch of salt and a slick of oil.
The Tasmanian Pepperberry Tree produces berries very similar to peppercorns but the leathery leaves are also edible though a little goes a long way, they are very hot and spicey. We have a small tree growing and keep it trimmed to a manageable height. Unfortunately it doesn't bear fruit as you need a male and female plant.
Stuff the mixture into the cavity of a free range chicken and bake as you normally would in a moderate oven. The mixture will get all juicy and flavoursome and combine with the chicken pan juices making a sumptuous base for gravy made in the pan.
For more scape ideas have a look here at 7 things to do with scape
How do you enjoy your garlic scape?